Ethiopia Hadeso

What We Taste: Peach  Strawberry  Rosehip  
 
500 independent coffee growers contribute to this lot by growing organically on their small plots of local land, typically only two to five hectares in size.  Coffee grows alongside food crops including corn, grains and bananas, under the shade of native trees.  This shade growing technique, along with the high altitude, fertile soils and cool temperatures, is ideal for the slow ripening of coffee cherries.  This leads to denser beans and a sweeter, more complex cup profile.
 
This coffee was produced as part of a Testi quality improvement initiative (Testi are the owners of the washing station).  This initiative ensures that the best practises are used for growing, harvesting and processing the coffee cherry, and Testi pay a premium to farmers who pick and deliver only the ripest and highest quality cherry.
 
This is a naturally processes coffee.  Hand picked coffee cherry is delivered daily to the wet mill and carefully hand sorted prior to processing to remove unripe, over-ripe or damaged fruit.  The coffee is then graded by weight, and spread out evenly on raised beds to dry in the sun, while being turned frequently to ensure even drying and prevent over-fermentation.  This is done for between fifteen and eighteen days until it reaches its ideal moisture content, before being hulled and rested prior to export.
 
The Ethiopia Hadeso coffee exhibits a strawberries and peach-like sweetness, a creamy body with a distinct floral finish reminiscent of rosehips.
 
Available for either espresso or filter coffee brewing.