Neja Special
Neja Washing Station
- Origen
- Etiopía
- Productor
- Neja Washing Station
- Variedad
- Mixed Local Varieties (Heirloom)
- Rango de altitud
- 1900m - 2000m
- Periodo de cosecha
- diciembre de 2018 - diciembre de 2018
- La puntuación de la copa del vendedor (SCA)
-
89.0
puntos
Actualizado febrero de 2019
- ID
- ET-15-201812
"Processing: At first cherries were pre-sorted, which means under and overripe ones, as well as foreign material, has been removed for a more homogenous cherry quality. Then the cherries were depulped mechanically into a fermentation tank. The remaining mucilage which surrounds the parchments broke down with the help of naturally occurring yeasts and bacterias within 40 - 50 hours. Afterward, the coffee was washed a second time in a slim water funnel which simultaneously separated low from high-density beans by gravity. Then the clean, wet parchment coffee was put on drying beds under shade, where further sorting by hand happened. (As the parchment is still wet at this point, it is much easier to detect irregular or insect-damaged beans) After 24 hours the coffee was moved to the another raised drying bed under the sun to be dried to a moisture content of 12% within 7-10 days." - Neja Washing Station, febrero de 2019
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