SINGLE ORIGIN PREMIUM COFFEE BEAN
FERMENTATION: 36 to 48 hours
DRYING METHOD: Raised African beds
ALTITUDE: 1780 – 1850 masl
CUPPING NOTES: Strawberry, rose, dried fruit, toffee, good acidity.
REGIONAL + PRODUCER INFORMATION
Wonago is a District in the Gedeo zone, where Yirgacheffe coffee grows. Coffee has deep strawberry notes, sweet and mellow. Wonago used to have a very big production of Yirgacheffe coffee. The cherries are sorted, depulped and then the beans covered in mucilage are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export. town of Dumerso near the town of Yirgacheffe within the Gedeo Zone, Southern Nations, Nationalities, and Peoples’ Region, Ethiopia.