Ethiopia Haru Washed

Wet processing itself was introduced in to Ethiopia in the 1970’s with Haru, Yirgacheffe being the site of the first washing stations.

Continuing to push for quality, TDS and pH of the water is taken, to better control fermentation times. The water here is 7.7pH, slightly more alkaline than neutral.

The cherries are picked and then hand sorted to remove any noticeable defects.

Pulped and allowed to ferment, beans are then washed in clean running water and dried down to a humidity level of 11.5% on raised beds.

The parchment coffee is stored locally until it is transported to the dry mill facility in Addis Ababa where it is hulled, laser colour sorted, and bagged for export.