Etago

This coffee was processed by Lot 20 - a washing station in Etago area

Upon arrival to the station, the cherries are meticulously sorted and floated to ensure that only the best make it onto the next stage. Once sorted, the cherries are filled into fermentation barrels, where, in an oxygen-free environment, nature takes its course. The natural yeasts present on the cherries are enhanced with Koji, a mould that is used to enhance a coffee’s natural fruit flavours.

Under carefully monitored anaerobic conditions, the cherries are fermented for four days. To ensure uniformity, the barrels are persistently agitated, creating the perfect environment for flavourful microbes to flourish.

In the next stage, cherries are moved to raised African beds, where they are dried until they reach a moisture content of 13.5%. At this point, they are transferred into breathable bags and stored for ageing, allowing them to dry to 13%. This slightly higher moisture content in the skin helps prevent cracking during the vigorous hulling process, preserving the beans' integrity.