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WASHING STATION: Metu
REGION: Illubabor
VARIETY: Ethiopia Heirloom
PROCESS: Washed
BLACK CURRANTS, DARK PLUM, CANE SUGAR, CACAO NIB
Ethiopia’s Illubabor Zone is one of the country’s most fertile and least exploited regions. It’s home to a warm temperate climate, atypical of conditions in the rest of the country, with a mean average temperature of 20.7° C and rainfall in excess of 1800 mm per annum and the topograpy ranges between 1400 and 2100 metres above sea level.
Metu washing station was established in 2015 on 1.5 hectares of land. They meticulously wash, pulp, ferment and dry their coffees, leading to a superb final product.
After processing the coffee is stored safely to preserve the quality of parchment until it is moved to the dry mill. Fully dry parchment is packed in bags and either moved to the parchment store or bulked in conditioning bins. To maintain traceability along with quality, they’re careful about lot separation. They collect coffee cherry alongside supplier name, original location, and quantity and keep thorough records as the coffee moves through processing.
The producers intercrop their coffee with native trees of the area like the false banana tree to shade and fertilize their fields.
The majority of producers here belong to the Oromo culture and speak Oromo dialects. The traditions of their native culture are still very present in producers’ daily life.
Whole Bean / For Filter and Espresso
We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.
WASHING STATION: Metu
REGION: Illubabor
VARIETY: Ethiopia Heirloom
PROCESS: Washed
BLACK CURRANTS, DARK PLUM, CANE SUGAR, CACAO NIB
Ethiopia’s Illubabor Zone is one of the country’s most fertile and least exploited regions. It’s home to a warm temperate climate, atypical of conditions in the rest of the country, with a mean average temperature of 20.7° C and rainfall in excess of 1800 mm per annum and the topograpy ranges between 1400 and 2100 metres above sea level.
Metu washing station was established in 2015 on 1.5 hectares of land. They meticulously wash, pulp, ferment and dry their coffees, leading to a superb final product.
After processing the coffee is stored safely to preserve the quality of parchment until it is moved to the dry mill. Fully dry parchment is packed in bags and either moved to the parchment store or bulked in conditioning bins. To maintain traceability along with quality, they’re careful about lot separation. They collect coffee cherry alongside supplier name, original location, and quantity and keep thorough records as the coffee moves through processing.
The producers intercrop their coffee with native trees of the area like the false banana tree to shade and fertilize their fields.
The majority of producers here belong to the Oromo culture and speak Oromo dialects. The traditions of their native culture are still very present in producers’ daily life.
Whole Bean / For Filter and Espresso
We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.