Ethiopia – Derikocha – Natural Process
Taste Notes: Berries, Floral, Chocolate
Origin: Guji, Ethiopia
Roast: Light to medium
In Derikidame, and the surrounds of the Derikocha washing station in Hambelawamena, West Guji, are 650 smallholder farmers contributing to this lot. Their 2 hectare farms (on average) consist of selections each has made from the heirloom varietals endemic to the region, grown under shade and plucked, cherry-red ripe, before being delivered to the care of owner-operator Ashenafi Woressa.
This is a scene common across much of the land where coffee production has it’s roots in small coffee gardens tended by farmers. Selections can vary for a number of reasons, taste, yield, height or more, and in this area, it is not uncommon to find slightly smaller bean sizes.
The cherries are dried under the sun for eighteen to twenty-one days. Cherries need to be raked permanently in order to ensure a consistent drying process.
In the daytime the heats can be intense, so between the hours of 12 and 3pm, the beds are shaded to avoid scorching or too rapid drying; likewise, the cool of the evening requires cover to protect from any rains.
Once the coffee is dried, it is transported to Addis Ababa for dry milling, cupping, quality assessment and packing for export.