We love the innovation coming out of Ethiopia. Coffee from the Yaye Chericho Washing Station demonstrates how exemplary processing, innovative techniques like Interval Fermentation, and investments in local communities help produce exceptionally unique coffees. The high elevation of the Chericho region slows the ripening of the cherries and creates tiny, dense coffee seeds packed with complex aromatics and carbohydrates. It is one reason so many Cup Of Excellence coffees hail from this region.
Faysel Abdosh’s Yaye Cherico Washing Station allows for experimental and innovative processing like this extended 72-hour fermentation. The processing maintains the inherent character of the coffee while elevating favorable floral and fresh fruit flavors. This is accomplished by careful cherry selection, extending fermentation, monitoring the enzymatic reactions at standard intervals to avoid over-fermentation, and introducing a double fermentation interval to develop specific characteristics endemic to the coffee. Look for flavors of apricot, a creme-caramel sweetness, lavender, and a lingering dark chocolate aftertaste.
- Producer: Faysel Abdosh
- Washing Station: Chericho Washing Station
- Region: Chericho municipality, Arbegona district, Sidama region
- Variety: 74110 and 74158
- Processing: Washed, 72-hour interval fermentation
- Altitude: 1,995 - 2,230 meters
- Roast: Light
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