Sweet and juicy coffee combines chocolate and stone fruit flavours, suggesting a beautiful balance of sweetness and fruitiness. Notes of bergamot introduce a subtle yet distinct citrusy brightness that complements the inherent richness of this Ethiopian brew.
Wolisho and Dega
Chocolate, bergamot, citrus
SNAP Specialty Coffee processes this washed lot at their newly built wet mill in Halo village in Gedeb Woreda through a meticulous cherry selection, processing and drying at the Hallo wet mill. Due to the late harvest this year, coffees were picked and delivered to SNAP’s wet mill in late October. They collect red cherries from 765 smallholder farmers in the Halo village. During processing, the skin of the fresh cherry is physically removed using water and a de-pulping machine. The coffee is then fermented in water for 24-36 hours, depending on weather conditions. The fermentation process removes the mucilage around the parchment, which is thoroughly washed once fermentation is complete. The coffee is then graded based on density and soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage. Finally, the coffee is laid out to dry on raised beds.