clean and complex, beautifully acidic and enticingly sweet
Guji-native Tadesse Edema is a pioneer among producers in Uraga. He was among the first to build a washing station in the region. His Tabe Burka washing station was in 2008.
Tadesse is a community leader and has built schools and roads in the region. In addition to washing stations, he owns two farms – one in Shakiso and another in Anasora. During the ten years when the Ethiopian Commodity Exchange (ECX) restricted direct exports, Tadesse delivered his lots to the regional warehouse where traceability was obscured.
Farmers selectively handpick cherry and deliver it to Tabe Burka station. Cherry is floated and then visually inspected for damaged, over- and under-ripe cherry. Cherry is pulped and fermented for 36 to 72 hours. Throughout fermentation, water is replaced three times. After fermentation, parchment is run through a washing channel to remove remaining mucilage. Staff push parchment through the channels and coffee is separated into grades by density. Once clean, the highest parchment grade are soaked for an additional 8 to 12 hours.
Bean Spec:
- Origin: Ethiopia
- Region: Guji
- Producer: Tadesse Edema
- Station: Tabe Burka Washing Station
- Altitude: 1800-2200m
- Cultivar: Hierloom
- Processing: Honey
- Sourcing: Pebble Coffee, Taiwan
