WORKA CHALBESA | ETHIOPIALoggerhead Coffee CO
Hand-picked coffee cherries are taken directly from farm to coffee processing sites for sorting out under ripe, overripe and defect cherries with the best cherries remaining for pulping using a locally made processing machine called Agard. Immediately after pulping, coffee is soaked under water for 48 hours to undergo wet fermentation. When the mucilage is completely removed, the clean parchment coffee is transferred to a soaking tank and stays there under water briefly (2-4 hours). The coffee is then dried on raised beds under shade for 10 days till it reaches 10.5% moisture content.
A great balance of mango sweetness and lime acidity, this coffee is juicy and floral and works well as espresso and filter.
Sweet Chocolate, Mango, Pineapple, Lime
Espresso 22g in 44g out in 27-30 sec
Filter 1g coffee : 17g water