Chorso

The Ethiopia we've been waiting for!

From the Chorso kebele in the Yirgacheffe region, this coffee is the collective efforts of local smallholder producers combining their harvests to undergo an extended fermentation washed process. This process begins with ripe cherries which are hand sorted and undergo a float tank separation so that only the fruit with the highest density is used. The cherries are then depuled and placed in fermentation tanks to loosen mucilage from the coffee.

This extended fermentation method is used to maintain a consistent water environment throughout the fermentation and to conserve water. The result, a deeply sweet and dynamic coffee that showcases the coffees terroir and origin. 

After fermentation, the coffee is rinsed using filtered river water and then drip-dried for 6-10 hours. In it's final step the coffee is placed on shaded open-air drying tables to further reduce moisture content.