Country
Ethiopia
Region
Gedeo Yirgacheffe
Coffee grower
Fikadu Mule
Farm
Bishari
Altitud
2100 m.a.s.l.
Fikadu Mule monitors the production of his coffee carefully every step of the way, so that they only produced 96 bags of premium Grade 1 coffee this year. He mainly grows coffee varieties that are smaller in size but with higher density such as Kurume, 74110 & 74112 which he calls them as Bishari varieties.
Fikadu’s farms are best described as "Gardening Style" farming, which he plants coffee trees together with different food crops such as Enset and Tarro (Ethiopian local food) in the same area, which is a usual practise in the Gedeo Zone due to its high population.
cers.
Processing
Anaerobic Washed
Variety
74110, 74112, Kurume
Description Process
Only hand-picked coffee cherries are taken for sorting unripe, overripe and insect/pest damaged cherries. Only mature red cherries will be taken for pulping, which was done by a locally made washed coffee processing machine called Agard. Immediately after pulping, coffee will be soaked under water for 48 hours to undergo wet fermentation. During this period, water would be changed every 24 hours. After that, the mucilage will be completely removed with clean water. Then green coffee with parchment will be transferred to a soaking tank and stays under water briefly (2-4 hours).
Tasting note
Jasmine, Apricot, Grape, Maple Syrup
Processing
Nautral
Variety
74110, 74112, Kurume
Description Process
After being hand-picked, ripe red coffee cherries are dried for 18-21 days on a raised bed made of bamboo mats. To ensure even drying, the cherries are turned six times a day. After eight days,when the cherry has lost most of its moisture, farmers start covering the cherries with nylon mesh and plastic at night to prevent the dried cherry from absorbing moisture. The moisture level of the beans is monitored from the 15th day, and the cherries are removed from the bed when the beans reach a moisture level of 9.5% to 10.5%. The quality of a coffee lot is influenced by the natural processing technique, as well as the complex interactions between soil, rainfall distribution,temperature, shade, and the genetic makeup of the varieties.
Tasting note
Rose, Blueberry, Peach, Orange