Ethiopia Mitiku Shanto Filter

Ethiopia Mitiku Shanto Filter

from 21.00

White Peach, Rhubarb, Jasmine, Berry Jam

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Washed - Bourbon, Typica, Heirloom Varieites- Guji

This coffee has been processed using the washed method. It is classified as Grade 1, indicating that a lot of effort has been put into the selection and grading during processing.

Each day, carefully hand-picked coffee cherries are delivered to the Uraga washing station and are meticulously hand-sorted prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup.

The coffee cherries are then pulped to remove the fruit and skin, and then graded by weight; heavier beans are superior quality and deliver a sweeter cup. After grading, the parchment-covered coffee is soaked in tanks of clean water for 36–48 hours to remove the mucilage (sticky covering) by allowing it to ferment and detach from the coffee.

The coffee is then re-washed and graded again by density in washing channels and soaked in clean water for 12–24 hours. The coffee is then dried for 12-15 days on African drying beds, firstly under cover and then subsequently in the sun. Whilst drying, the coffee is carefully hand-sorted, and any defects are removed. It is also turned regularly to ensure that it dries evenly and consistently. At midday, the coffee is covered to protect it from full sun. It is also covered overnight to prevent damage from morning dew. Once the coffee is dry it is rested in parchment until it is ready for export.