Ethiopia Sidama Washed

The quality in this coffee begins with cherry selection. Cherries are dunked in water to sort out the floaters. Then it is depulped and fermented for 100 hours. Ayla is implementing a new fermentation method for this coffee – a longer fermentation time and the water being changed out every 24 hours. Fermentation proceeds slowly at 65-69 Fahrenheit.  The coffee is then washed and spread out on raised beds to dry under parabolic shade nets for 15 days.

Fertilization is rare in the area because the soil is naturally fertile. Coffee in this area is native to the forests and helps to protect the ecosystem. Competing crops are khat and eucalyptus which are environmentally damaging due to their high water consumption, which depletes the water table. We are happy to be highlighting Sidama coffee and doing a small part to help sustain coffee production and environmental sustainability in this area.