Danse Mormora | Ethiopia | Filter

We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening

Region: Guji
Varietal: Heirloom Ethiopian Varieties 
Process: Natural Special Prep
Altitude: 1900-2200 masl

With the special prep (what the producers generally call “Premium” in Ethiopia) the cherries are collected from a limited number of small-holder farmers. 

90% of the cherries are perfectly picked, the right red color. 5% semi red and 5% overripe. 

All of it is processed and stored it separately from the other lots. They generally produce a very small number of bags in this way every year. 

In most instances, cherries used to produce these lots are collected from a day lot (picked in one day). 

Natural coffees in Ethiopia are first sorted for ripeness and quality before being rinsed clean Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.