Old World Coffee Roasters
Ethiopia - Acacia - Washed
Ethiopia - Acacia - Washed
Regular price
$24.00 USD
Regular price
Sale price
$24.00 USD
Unit price
/
per
FLAVOR PROFILE
Caramel, Citrus, Floral, Juicy
ORIGIN INFORMATION
Country
Ethiopia
Region
Guji and Yirgacheffe
Producer
Smallholder Producers
Farm
Smallholder Farms
COFFEE SPECIFICATIONS
Variety
Heirloom
Process
Washed
Harvest
October–February
Elevation
2000 meters
BACKGROUND DETAILS
Named for Ethiopia’s national tree, Ally’s Acacia Core Coffee comes from smallholder farmers in the Yirgacheffe and Guji regions. The sweet, fruity profile of Ethiopia Acacia Washed is selected to represent the classic flavors of some of Ethiopia’s best recognized coffee producing regions. Our Core Coffees reflect the work of whole communities, and the Ethiopia Acacia Washed is produced by the smallholder farmers who characterize the coffee production landscape of Ethiopia.
In these southern regions of Ethiopia farmers pick coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness. Coffee is depulped and washed by hand in cement canals at community washing stations. After fermenting in water to loosen the mucilage, wooden paddles are used to fully wash the coffee. Coffee is then placed on raised beds to dry in the sun.
Caramel, Citrus, Floral, Juicy
ORIGIN INFORMATION
Country
Ethiopia
Region
Guji and Yirgacheffe
Producer
Smallholder Producers
Farm
Smallholder Farms
COFFEE SPECIFICATIONS
Variety
Heirloom
Process
Washed
Harvest
October–February
Elevation
2000 meters
BACKGROUND DETAILS
Named for Ethiopia’s national tree, Ally’s Acacia Core Coffee comes from smallholder farmers in the Yirgacheffe and Guji regions. The sweet, fruity profile of Ethiopia Acacia Washed is selected to represent the classic flavors of some of Ethiopia’s best recognized coffee producing regions. Our Core Coffees reflect the work of whole communities, and the Ethiopia Acacia Washed is produced by the smallholder farmers who characterize the coffee production landscape of Ethiopia.
In these southern regions of Ethiopia farmers pick coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness. Coffee is depulped and washed by hand in cement canals at community washing stations. After fermenting in water to loosen the mucilage, wooden paddles are used to fully wash the coffee. Coffee is then placed on raised beds to dry in the sun.