Ethiopia | Chorso - Whole Bean
HIGHLAND COLLECTION
Whole Bean Coffee
[EETH-EE-OPE-YA • CHOR-SOH]
Process: Washed - Extended Fermentation
Apricot Jam, Black Tea, Floral, Bergamot
Extended Fermentation maintains a consistent water environment throughout fermentation, and is closely monitored to prevent over-fermentation. This controlled process results in dynamic, sweet coffee that reflects the terroir.
Delicate and complex cup, light body with a bergamot mouthfeel, finishes with the sweetness of apricot jam.
From the Chorso kebele in the Yirgacheffe growing area, smallholder producers combine their harvest of Ethiopian heirloom and landrace varieties to be processed through an Extended Fermentation Washed process. This process at the Chorso washing station begins with ripe cherries, which undergo meticulous sorting and float tank separation to ensure only the highest density fruit is processed. The cherries are pulped to remove skins, then placed in fermentation tanks to loosen mucilage from the beans.
Unlike traditional Washed methods, the purpose of the Extended Fermentation method is to maintain a consistent water environment throughout fermentation, conserving water and is closely monitored to prevent over-fermentation. This controlled process results in dynamic, sweet coffee that reflects the terroir.
After fermentation, the parchment coffee is rinsed in washing channels with filtered river water, agitated until clear, and then drip-dried for 6-10 hours. Finally, the coffee is spread on shaded open-air drying tables to further reduce moisture content.
HIGHLAND COLLECTION
Whole Bean Coffee
[EETH-EE-OPE-YA • CHOR-SOH]
Process: Washed - Extended Fermentation
Apricot Jam, Black Tea, Floral, Bergamot
Extended Fermentation maintains a consistent water environment throughout fermentation, and is closely monitored to prevent over-fermentation. This controlled process results in dynamic, sweet coffee that reflects the terroir.
Delicate and complex cup, light body with a bergamot mouthfeel, finishes with the sweetness of apricot jam.
From the Chorso kebele in the Yirgacheffe growing area, smallholder producers combine their harvest of Ethiopian heirloom and landrace varieties to be processed through an Extended Fermentation Washed process. This process at the Chorso washing station begins with ripe cherries, which undergo meticulous sorting and float tank separation to ensure only the highest density fruit is processed. The cherries are pulped to remove skins, then placed in fermentation tanks to loosen mucilage from the beans.
Unlike traditional Washed methods, the purpose of the Extended Fermentation method is to maintain a consistent water environment throughout fermentation, conserving water and is closely monitored to prevent over-fermentation. This controlled process results in dynamic, sweet coffee that reflects the terroir.
After fermentation, the parchment coffee is rinsed in washing channels with filtered river water, agitated until clear, and then drip-dried for 6-10 hours. Finally, the coffee is spread on shaded open-air drying tables to further reduce moisture content.
HIGHLAND COLLECTION
Whole Bean Coffee
[EETH-EE-OPE-YA • CHOR-SOH]
Process: Washed - Extended Fermentation
Apricot Jam, Black Tea, Floral, Bergamot
Extended Fermentation maintains a consistent water environment throughout fermentation, and is closely monitored to prevent over-fermentation. This controlled process results in dynamic, sweet coffee that reflects the terroir.
Delicate and complex cup, light body with a bergamot mouthfeel, finishes with the sweetness of apricot jam.
From the Chorso kebele in the Yirgacheffe growing area, smallholder producers combine their harvest of Ethiopian heirloom and landrace varieties to be processed through an Extended Fermentation Washed process. This process at the Chorso washing station begins with ripe cherries, which undergo meticulous sorting and float tank separation to ensure only the highest density fruit is processed. The cherries are pulped to remove skins, then placed in fermentation tanks to loosen mucilage from the beans.
Unlike traditional Washed methods, the purpose of the Extended Fermentation method is to maintain a consistent water environment throughout fermentation, conserving water and is closely monitored to prevent over-fermentation. This controlled process results in dynamic, sweet coffee that reflects the terroir.
After fermentation, the parchment coffee is rinsed in washing channels with filtered river water, agitated until clear, and then drip-dried for 6-10 hours. Finally, the coffee is spread on shaded open-air drying tables to further reduce moisture content.
