Genji Chala | ETHIOPIA

£12.50

Coaltown

TASTE | Rhubarb, Lemon Curd and Peach

PROCESS | Washed

VARIETAL | Heirloom

REGION | JIMMA, OROMIA, WESTERN ETHIOPIA

ALTITUDE | 2000masl

BAG SIZE | 227g

POASTROAST BREW METHOD

Suitable for

Visit our Brew Guides guide for our postroast tips and advice on brewing the perfect cup.

THE STORY

Farmer members cultivate coffees at altitudes between 1850 and 2100 metres, and have around 3 hectares of land each, on average. As is the case across Ethiopia, most of the coffees grown locally are organic by default, and consist mostly of old, naturally indigenous heirloom varieties, punctuated by smaller areas of an improved native varietal called 1274.

Once producers deliver coffee to the washing station, cherries are floated before being de-pulped using a Penagos Eco Pulper. The coffee is then soaked in clean water in concrete tanks for 8 hours before drying; firstly skin-dried and sorted under shade, before being sun dried for approximately 10 days on raised African drying beds.

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