We've known Asnake for many years now, and his attention to detail and processing skills bring forward the true flavours and potential of Ethiopian coffee. As of the 2020 harvest, Asnake build his own company and vertical integrations and we a thrilled to be partnering with him in creating experimental lots and producing expressive washed and naturals in the years to come. The town is located in Bule Hora, a well known part of West Guji that emerged from the privatisation of coffee in Ethiopia in 2017, that's consistently delivered expressive and flavour intensive profiles.
Washing station: Sakicha
Manager: Gemechu
Founded: 2020
Altitude: 2050 - 2200
Zone: Guji
Sub Region: Bule Hora
Village: Sakicha
Number of farms: 430
Farm size: 0.2 - 2ha
Vegetation: Mostly mixed coverage of false banana and pulse crops of beans.
Avg farm size: 1.25 ha
Soil type: Red clay and fertile forest soil
Trees per hectare: 2100 - 2800 trees
Cherry yield per tree on average:4 - 5 kg of red cherry
Average selling price of farmers per kilo cherries in 2020/2021 harvest: 27 Birr/kg
Average selling price of farmers per kilo cherries in 2021/2022 harvest: 60 Birr/kg
Harvest and cherry selection
Cherries are collected manually and hand sorted later.
Pulping and pre-grading
The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.
Fermentation
Wet fermentation for 72 hours
Washing and grading in channels
Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.
Soaked under clean water
After fermentation, soaking takes place for 2 hours
Drying and handsorting
Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours
Harvest and cherry selection
Cherries are collected manually and hand sorted later.
Sorting and pre-sorting
The cherries will then be moved to the drying beds. Underripe and defective cherries will be sorted out by hand during the first days.
Fermentation
When producing naturals the level of fermentation will be determined by the thickness and layer during the first days of drying in combination with temperature. Fermentation is slower at higher altitudes as temperatures are generally lower.
Drying and handsorting
The cherries are dried in a relatively thin layer at about 3-4 cm the first days. They will build up the layers to 6-10 cm after a few days. The coffees are moved frequently and they will be covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This will also help improve quality as the coffee is rested and the drying more homogeneous. Drying naturals at these altitudes can take up to 20 days.
Harvest and cherry selection
Cherries are collected manually and hand sorted later.
Sorting and pre-sorting
Underripe and defective cherries will be sorted out by hand during the first days.
Fermentation
The cherries will then be moved to blue tanks normally used for water. The tanks are sealed and a water lock is added to ensure that no oxygen enters the environment. The cherry stays in tanks for 96-120 hours depending on fermentation volatility and wanted profile.
Drying and handsorting
The cherries are dried in a relatively thin layer at about 3-4 cm the first days. They will build up the layers to 6-10 cm after a few days. The coffees are moved frequently and they will be covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This will also help improve quality as the coffee is rested and the drying more homogeneous. Drying naturals at these altitudes can take up to 22 days.