Perk Up Coffee presents this impressive coffee from the Kochere region of Yirgacheffe. Made from heirloom varieties grown at an altitude of 1900m, this naturally processed coffee offers complex citrus, floral, and stone fruit notes. The soft sweetness and high acidity of the raspberry milk, combined with its low body, create a unique flavor experience.
This lot comes from the Beloya washing station, managed by Israel Degfa, and is part of the sustainable Technoserve project. The project aims to improve coffee quality and transparency by supporting small-scale producers. This carefully processed coffee undergoes a drying process lasting 12-15 days, achieving a perfect natural processed profile. At Perk Up Coffee, we are pleased to offer you the rich and diverse flavors of this carefully prepared coffee.
This Burtukaana natural processed Lot 8, Kochere, comes from the Beloya washing station in Yirgacheffe, owned by Israel Degfa. They work with surrounding smallholder farmers, focusing on improving quality in preparation and washing.
Israel Degfa is a young Ethiopian businessman. He owns thirteen washing stations and a farm in southern and southwestern Ethiopia. These washing stations, which in the past few years focused on high-volume production, have transitioned to stations focused on quality processing in recent years.
This lot is a multi-layered coffee with red grape and floral texture.
This coffee is the result of the sustainable Technoserve project. This project is based on transparency and improving quality. Technoserve supports farmers by enabling them to establish washing stations and new cooperative structures. Around 600 smallholder farmers are cooperative members, as well as non-member farmers. Farmers own an average of less than 3 hectares of land. Most coffees are naturally organic. Organic fertilizer is very common, while pruning is less common. A farmer typically owns 1,500 trees per hectare, and these trees produce 100-200 grams of green beans.
Varieties: 1274, a developed local variety, is generally used, but Ethiopian Heirloom varieties are also grown.
Processing: Drying time: 12–15 days.
Producing excellent naturally processed coffee is challenging and requires the same attention to detail as producing a well-washed coffee. These producers aim for the highest quality classification, Grade 1. Picking teams in local villages collect only the ripened fruit, and farmers deliver it to the nearest station. The fruit is cleaned by hand, removing overripe and underripe, resulting in a sweeter, cleaner product. Coffees for natural processing are picked in the later stages of the harvest, when the higher-elevation coffees are ripe.
The first stage of the drying process is crucial. The cherries are laid out in relatively thin layers on tables to prevent fermented flavors. They should reach a moisture level of approximately 25 within a few days, called "rasins." It's important to turn the cherries carefully to avoid damaging the fruit.
In the second stage, the cherries are built up in layers at 25 to 12 moisture, constantly moving throughout the day and needing some rest during the day and at night. An uncontrolled drying sequence can enhance overly fruity flavors and make the coffee unstable, and slowing down can lead to the development of mold and other off-flavors. It's a costly process that requires considerable effort and attention if you want to achieve the highest quality.
Soil structure: Red-brown, fertile and well-drained
