🇪🇹 Ethiopia

Sidamo

Bensa Segera

2100-2300

8 Hectare

Heirloom

G1

Washed

When I first visited Kenya, back in 2009, I realized that the Process in Kenya differs from Ethiopia, in that NO Water is used during the Fermentation stage. Instead Beans are depulped by the machine, and then they stay in the tank, with no water for about 48 hours. Equally to the Water, FULLY washed Fermentation, this process simply allows bacteria to consume the Mucilage in an AEROBIC environment. Once the Mucilage is fully consumed, the parcment looks like a coffee that was Fully Washed. White and Clean with no mucilage. . At this stage the coffee is placed on elevated African Beds for drying, that normally takes around 15 days. I called the process KENYAN Style as i first saw this process in Kenya.

10.98 USD

0/0 sacos

30Kg

30Kg

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