Ethiopian coffees are simply outstanding. There are more than a hundred Heirloom arabica varieties ingenious to

the country, which all grow in the wild and the distinctive taste of Ethiopian coffee is partly due to the varied microcli-mate. Ethiopia‘s coffee production is 300 tons a year, 95% of which is produced by its 1100000 small farms.

The local coffee sector is complex in structure and there are broadly two methods of buying coffee: one through the Ethiopian Commodities Exchange (ECX) channel, or through the unions overseeing cooperatives. Our supplier’s partner is farmer, exporter and licensed buyer of coffee from the ECX. Her goal is to supply roasters with speciality sun-dried coffees who think that sundried coffees are somehow poorer in taste than washed. With our supplier, natural cof-fees can be sweeter and more full in body than washed ones. Their cleanliness is also much improved due to the care taken with the processing method.

The region Warka is grown is near Gedeo on the borders of Yirgachefe and Guji at about 1880 meters above sea level, with red soil. The number of farmers that supply the cherries is around 200.

During the process red, ripe cherries are spread on raisedAfrican beds within 4 hours after being harvested. Beans here are exposed to air that helps dry the beans while the seeds do not touch the ground therefore the risk of contam-ination, and subsequent defects that end up contributing to “earthy”, and “soily” tastes is eliminated. In the next 15 days the full red beans are carefully selected and any broken, green, immature beans are eliminated from the beds. As the cherry dries onto the seed, the fermentation process allows sugars to dry onto the seeds, leading to the development of a more complex, fuller bodied coffee, wherein more aromat-ic compounds can develop through the roasting process. Coffee stays in parchment between 4-6 months, so that the many acetic acids that develop inside the parchment during the drying. As a result, coffee will not taste like vinegar and show more pronounced tastes.

WarkaETHIOPIA

tutti frutti ∙ raspberry candy

This natural processed micro region coffee

experienced exceptionally long processing

to fulfil our green coffee supplier’s extra

quality and taste requirements.

It comes from the Warka region

in the Gedeo zone of Ethiopia.

Warka consists of heirloom arabica varieties.

...

To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting

but consume it within one month.

Enjoy!

the Casino Mocca team

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