Ethiopia | House Coffees - Clifton Coffee Roasters

Ethiopia

Chire

Tasting notes

Peach Yoghurt / Jasmine / Acacia Honey

Sweetness

4/5

Body

4/5

Acidity

5/5

Clear

PRODUCT INFO

Region

Bensa, Sidamo

FARM NAME

Chire Washing Station

Producer

Various Local Smallholders

Altitude

1920 - 2090 masl

Process

Fully WASHED

Variety

Local Heirloom Forest Coffee (including Kumie, Dega & Wilsho)

DESCRIPTION

Chire wetmill is located in the eponymous village of the Sidamo sub-region, in the Southern Nations, Nationalities & Peoples (SNNP) region of Ethiopia. Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals – which grow wild in Ethiopia – are responsible for the unique flavour notes which make for an unusual but beautifully refined cup. Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 – 15 days (until the ideal moisture level has been reached). In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpicking, before being bagged in GrainPro for export.

DELIVERY

OTHER COFFEES