Process Station: Cheri Wale station

Region: Meme Village, Cheri,, Sidama, Ethiopia

Variety: Heirloom

Process: Washed

Altitude: 2120-2240 masl

Roasting Profile: Espresso

Roasting Machine: ROEST P3000

Aroma: Nutty, Red Fruits

Flavor: Red fruits, Chocolate 

Aftertaste: Black Tea 

Mouthfeel: Smooth

Processing

After ripe cherries arrive at the station, the coffee is depulped and floaters are removed. The parchment then undergoes fermentation for 36 to 48 hours, depending on the ambient temperature. Once fermentation is complete, the coffee is thoroughly washed and spread on African drying beds for 12 to 14 days. It is turned hourly to ensure even drying, and the beds are covered during periods of intense sunlight. The coffee is moved to the warehouse once it reaches a moisture content of 10–11%.