Privately owned communal wetmill in Danbi Uddo - Shakiso, collecting cherries from variouse smallholders.

This washingstation is owned by Faysel Abdosh. It’s a brand new wet mill in Shakiso that opened in 2014. They are already producing 8 containers of washed coffees and 7 containers of naturals. The grades will vary, and we are selecting the grade 1’s that also meets our expectations on the flavor attributes. They generally do lot separation based on 150 bags of parchment, equal to 100 bags of greens.

The farmers: About 850 smallholder farmers delivering tiny amounts of cherries daily to the wet miller.

On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have less than 1500 trees per hectare, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.

Cultivars: A mix of local varieties. Such as native coffee of forest origin transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.

Pulper: Traditional Agarde disc pulper
Fermentation: 36 - 48 hours wet.
Washed and graded in channels: Yes
Soaking: about 24 Hours in clean water.
Drying time: 10-12 days

Whole ripe cherries are hand sorted for unripes and overripes by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. It’s then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables.

Drying: Skin drying the first hours under shade. The parchments is dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.

Soil: Red brown, fertile and well drained

Coffee Magarrisa Lot #1, Ethiopia
Producer Smallholder farmers
Washing Station Gigesa
Variety Heirloom
Process Washed and dried on African drying beds
Altitude 1900 m
Region Guji, Danbi Uddo - Shakiso
Country Ethiopia
Harvest 2016

Cupping Notes

Bergamot, Sweet, Rose, Brown Spice