Arbegona District, Sidama
Sidama has long boasted stable, flourishing co-ops that turn out predictably honey-like, herbaceous washed coffees. The Arbegona district is one of Sidama’s highest elevations, with farms nestled in the hillsides at up to 2300 meters above sea level.
A Single-Day Harvest
This lot consists exclusively of cherry from Duwancho station farms 2100-2200 meters in altitude, harvested on a single day. Brought to the station and hand-sorted upon arrival, the cherry was de-pulped within 8 hours of harvest and set to ferment for 48 hours. With fermentation complete, the parchment was washed clean of its mucilage by raking it in a long open channel with fresh running water.
Exacting Care and Attention
Drying was done on raised beds under a shade net, to allow for slow, even moisture removal and maximum protection of the coffee’s parchment. While the processing itself is only slightly more meticulous than is common in Sidama, the timing of such a specific window of cherry collection, and the attention to detail required to isolate the lot through processing and export, is indeed a “premium” effort.
