60 h drying of the cherries after the harvest, continuing with washed process and drying of the parchment for 10 days
The West Arsi region of Ethiopia is a new horizon for us. It lies northeast of the very well-known Yirgacheffe coffee region. The Refisa Washing Station in West Arsi processes coffee cherries from around 550 producers in the area. The Refisa sample stood out in the blind tasting due to its sweet, complex, and yet very clean cup profile. In addition to the terroir and the cultivation altitude of 2150m, the special processing method of the coffee cherries is an essential step. Traditionally, the cherries would be processed either “natural” (dried in the cherry) or “washed” (pulps removed, fermentation, washing, and drying). This coffee is a unique combination with a focus on the “washed” method. The ripe cherries are placed in the shade approximately 60 hours after harvest. After this time is the “washing” process carried out to loosen the pulp and the pectic mucilage layer surrounding the bean. Drying after the washing process takes approximately 10 days. The coffee is a native Arabica variety, often referred to simply as “heirloom” in Ethiopia. The beans are then dried on so-called African beds.
The combination of processing methods results in a complex and clean cup profile – a great choice for all filter methods.
