Yirgacheffe G1 Amederaro

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Yirgacheffe G1 Amederaro | Coffee Origins

KONG WETE WEBANCHI

The Konga Wete Webanchi washing station is a great example of specialty coffee production coming together with supporting the local community. The station is built next to a school near the town of Wete, and both Primrose and Project Origin work closely with the teachers and staff to provide the support they need to educate local children. As a result, we can improve quality of life
while simultaneously improving quality of coffee at the washing station. Now, isn’t that what specialty coffee should be all about?!

When Meseret and Abraham, the wife and husband team that own Primrose, were looking for the site of a new washing station, they chose this spot, as it meant the station would have easy access to electricity – no easy feat in parts of rural Ethiopia. The access to electricity means the station can continue to process coffee after sunset, a task commonly made difficult at other washing stations. We have been working with the team at Konga Wete Webanchi
washing station on their carbonic maceration processing, and the results
continue to please many people around the world.

Yirgacheffe G1 Amederaro

Processing Details

Coffees are grown and harvested in small-holder farmers’ backyards (known as ‘garden
coffee’) in the Yirgacheffe region
Cherries are taken to the washing station where small-holder lots are combined
Coffee is pulped and floaters separated before going into large tanks for fermentation
Beans are covered in water and wet-fermented for 12-24 hours to remove mucilage
After fermentation beans are rinsed thoroughly in channels to remove the remaining
mucilage and further separate any floaters
Beans are moved to African beds under sun to dry for 10-15 days until moisture level
reaches 10-12%
On very hot days and overnight beans may be covered in plastic to control the drying
rate
Dried beans are stored in parchment for protection until milling and export preparation
where further hand and colour sorting is conducted to improve overall quality
Our local partner, Primrose, does further quality control and sorting during milling.
As a minimum they do a triple-pass through a colour sorter and a triple-pass through
hand-sorting tables to improve overall quality where further hand and colour sorting is
conducted to improve overall quality

COFFEE PROFILE

Producer:

Various small producers

Varietal:

Heirloom

Process:

Washed, Lot Orange

Altitude:

1800m – 2100m ASL

Description:

Floral, jasmine, mandarin, nectarine, sweet, clean