COUNTRY : Ethiopia COOPERATIVE : Hunkute ZONE : Dalle, Sidamo PRODUCERS : About 1700 smallholders ALTITUDE : 1900 - 2000 metres above sea level VARIETY : Ethiopian Heirloom. Improved varietals and native coffee of forest origin PRODUCTION PROCESS : Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulper removes the skin and pulp. The coffee is then fermented under water for 24-36 hours, dependent on the weather conditions. Its then graded in washing channels in to two grades based on density before soaked under clean water in tanks for 12-24 hours DRYING : Sun dried 10 15 days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night GRADE : Screen 15 and up
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