Ethiopia Korcha Natural Filter

Nectarine, strawberry yogurt, cocoa pudding



Very fresh coffee is not tasty. What is degassing and how can we ensure the preservation of the coffee’s freshness?

Coffee releases carbon dioxide and carbon monoxide gases during the one-week period after roasting, and these gases contribute to sour flavors in coffee and leave a dry sensation on the palate.
These gases do not have any negative effects on health, but they can affect the taste experience negatively.
The release of gases decreases day by day, and by the fifth day after roasting, the negative flavors caused by freshness are significantly reduced in brewed filter coffee.
Therefore, we recommend waiting at least 5 days for degassing in our filter roast profiles, and at least 10 days for espresso.
As soon as we roast our coffees, we pack them in airtight, zippered, special coffee bags.
This way, when you don't open the package, the coffee maintains its freshness for 3 months.
After opening the package, store it in a cool, dry place away from sunlight and spices.
Simply keeping the package closed is sufficient for the 250-gram bag you purchased.
If you are transferring it to another container, you can use an airtight jar with a seal or a zippered bag that doesn't allow air in.
Do not refrigerate your coffee, and try to consume it within 2 weeks after opening the package. Brew your coffee as soon as you grind it.
Use a scale. You can check our recipes on our website for brewing recommendations.
Enjoy your coffee.

Etiyopya Korcha Natural

Located in Shakiso, Guji, a region that has been drawing increasing attention in recent years, the Korcha processing station is home to 420 registered farmers.
The small farm holders in this region have farms ranging in altitude from 1900 m to 2050 m, which is considered the ideal range for producing quality coffees in this region.
The farmers in this region focus a lot of energy on reusing overripe cherries that fall off the coffee tree by repurposing them as compost for the next harvest.  Additionally, they are spreading this practice to other farms across the region to encourage more sustainable and environmentally friendly practices.
During the harvest season, the whole family gets involved to ensure the best possible harvest. Each coffee cherry is meticulously hand-picked and carefully sorted to ensure only the ripest cherries make it to the next step. Once sorted, the cherries are then transported to the washing station.

Etiyopya Korcha Natural

Guji Highlands agriculturalists provide technical assistance to farmers who are members of the Korcha station in pre-harvest, at-harvest, and post-harvest processes. This guidance is focused on improving farming practices and ensuring the delivery of high-quality coffee.
Once the ripe coffee cherries are carefully sorted, they are left to dry on raised woven benches for three to four weeks. This careful drying process is crucial for achieving the ideal humidity level and flavour profile of the coffee. From there, the coffee cherries are transported to Addis Ababa and then to the dry mill in the Guji Highlands to prepare for export.
Looking to the future, the Korcha station has plans to install a washer for processing high-quality washed coffee.

Etiyopya Korcha Natural

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