Nestled within the verdant hills of the Yirgacheffe region, several smallholder farms cradle this exquisite Ethiopian Coffee. Here, amidst altitudes ranging from 1,900 to 2,100 MASL and nurtured by the region's crimson soil, the coffee finds its origin. Yet, beneath this tranquil exterior lies a tale woven with intricacies, where science meets tradition in a delicate dance.
With the arrival of August, the land stirs with anticipation, signalling the onset of a new season. By November, the meticulous hands of the farmers begin the arduous task of harvesting the cherries, each one a testament to nature's bounty.
In 2020, a paradigm shift occurs with the introduction of the Anaerobic method, ushering in a new era of processing. Cherries, carefully selected and sorted, undergo a meticulous journey within sealed vessels, shielded from the oxygen that once governed their fate. Here, amidst controlled temperatures and precise conditions, fermentation takes hold, unravelling a tapestry of flavours that linger in the depths of the bean.
Typically, cherries will be fermented for 4-5 days, but this lot in particular was left in for an extensive 15 day fermentation. This extended duration allows for the mucilage to have a prolonged contact time with the coffee seed and for the flavours of the sweet fruit to impart on the coffee bean. This intensive processing technique results in highly fruity coffees with wild funky flavours.
Once the process is complete, the bright red cherry colour has changed to yellow tones. Once carefully removed from the tank, the coffee is dried slowly for 20-25 days on African drying beds in the full sun.
The farmers play a vital role in producing such a unique coffee; Tracon recognise their importance and offer social initiatives to better support their farmers. Tracon provide school program initiatives to the farmers' families to offer greater access to knowledge and information for a brighter future.
