10 OZ

PRODUCER: Small producers around the Abaya Taka kebela bring cherry to the Chire washing station

LOCATION: Chire, Sidama, Ethiopia

PROCESS: Natural / Sun-dried on raised beds for 15 - 22 days

VARIETY: Heirloom

BLOOD ORANGE, DARK CHOCOLATE

Another stunning coffee from Ethiopia!

In the Chire washing station, the coffee is sundried in cherry on raised beds for 15 to 21 days, with frequent turning for even drying. Our partnerships here are notorious for meticulous natural processing (drying the coffee in cherry and then removing the cherry, as opposed to washing the fruit off then drying the coffee in parchment). The natural process is difficult to execute well: beans need to be turned frequently for consistent and even drying. It’s easy to end up with mold issues or an excess of fermentation flavor, or at the very least achieve an acceptable cup but overpower the natural terroir of the coffee (the unique flavor that comes from variety, soil, proper harvest, and clean processing). But, when done right, the results can be sublime, with the natural terroir of the coffee further enhanced by an additional injection of sweetness and high-impact fruit flavor.

The people of Chire belong to the Sidama culture and speak various dialects of the Sidama language. They maintain ancient traditions, like their round housing structures which are identical to those used in this area 10,000 years ago, or family campfire gatherings at the end of each day. Many of the families in the area do not have electricity or clean water, so the local rivers are their main water source. Chire producers are near the forest and have retained many of the original indigenous coffee varieties, which bring varietal diversity, small beans and intense flavor.