Coffee in drip bags Ethiopia Shakiso Oro, Dambi Uddo Station
A bright anaerobic lot treated with a specially isolated strain of Oro yeast for coffee.
Anaerobic dry with yeast addition, the seasonal harvest from Ethiopia is washed from the Guji region from numerous farms and stations united by our Kerchanshe partners. Local farmers receive various support from the company: free distribution of coffee seedlings (grown in coffee mangers on the Bale farm), construction of roads and schools, financial support in the off-season.
Taste profile: pure and juicy Ethiopia with hints of flowers, bergamot, raspberry, lime, black tea and stone fruits.
About the region
Daanisa is located in the Guji zone, Oddo Shakiso district. The name comes from the local name of the umbrella-shaped tree. Daanisa tree has medicinal properties and is used for a wide range of construction purposes. It is also used to shade coffee trees.
About processing station
Local Daanis farmers manually harvest coffee berries and deliver them to the Dambi Uddo processing station. At the station, employees manually sort the incoming batch to remove unripe, overripe or damaged berries. Sorting also takes place with the help of water by flotation.
Then the berries are placed in Grain Pro bags with the addition of yeast. Oro yeast is a special type of yeast developed for use in coffee processing. The bags are sealed, and as fermentation begins, CO2 is released in the bag, which creates an anaerobic environment. After 72 hours of fermentation, the berries are removed from the bag and sent to dry on African beds for 2-3 weeks until they reach a moisture content of 11-12%.
About the country of growth
Ethiopia is the seventh largest coffee producer in the world and produces more coffee than any other African nation. About 2,800 square kilometers of Ethiopia are covered with coffee tree plantations, most of which are produced by small landowners (farmers with less than 4 hectares of land). Half of the 275,000 tons of coffee produced annually in Ethiopia is consumed by Ethiopians themselves. The Ethiopian government processes all payments to smallholders and sets the price at which dry and washed processing stations pay for coffee from small farmers.
In terms of growing conditions, Ethiopian coffee can be divided into three groups: forest, garden and plantation. The forest category includes trees growing in forests in natural shade, mainly in the south-west of the country. Garden is the most common type of coffee cultivation, giving the main volume of production. The trees grow next to the farmer's house. There are fewer shade trees, and farmers artificially limit shade by pruning. Fertilizers are used quite often. The Plantation category is relatively rare. Coffee grows on large farms where basic farming methods are used: pruning, fertilizers, mulching, breeding. Therefore, single estate coffee from Ethiopia, that is, coffee from one farm, is relatively rare.
There are quite a few varieties of Arabica growing in Ethiopia, which are usually labeled as local varieties or Ethiopian heritage. As for the climate and landscape, there are mountains in the western part of the country, respectively, the climate is milder, the east is a plateau and more arid. Ethiopian coffee regions – Irgachiff, Sidamo, Limu, Jimma, Lekempti, Harrar. The Sidamo region is also a trademark officially registered by the Ethiopian Government in 2004 in order to promote coffee from the region. Coffee grows at an altitude of 1400 – 2200 meters above sea level. The harvest is harvested from October to January.
About coffee in drip bags
Coffee in drip bags is coffee that is always with you. It can be brewed in any conditions without tools and accessories at home, in the office and on a trip.
Ease of brewing, stability, repeatability of the result, convenience of storage - that's what makes drip bags an incredibly cool product. We've made it even better.: we do not skimp on raw materials (green coffee), we pack grain as fresh as possible roasted in a modified gas environment, we do not spare the amount of coffee per cup and carefully select the recipe and profile for each variety. Thanks to nitrogen, coffee retains its bouquet unchanged for up to 6 months, but it does not lose its basic qualities until 18 months. The most complete history of the drip pack you can read about coffee in our magazine.
Each bag contains 12 grams of coffee, which allows you to prepare 190-210 grams of the drink. Just put it on a high cup and pour in 92-96 °C water in a thin stream 3 times 70 grams until the water flows completely. You can find more detailed instructions in our article.
This is the best way to share the love of coffee with a friend and tell the whole family about good coffee. Tested on yourself.
Video about the country where coffee grows - Ethiopia
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