Ethiopia Sali Abafogi Limu G1 Natural
Sali Abfogi station is situated in the kebele (village) of Limu, a growing region located in Djimmah zone in Western Ethiopia. The region is blessed with plentiful precipitation and altitudes ranging from 1,500 – 2,200 masl. Limu is home to both smallholder farmers and larger coffee farms. As one of the largest producing areas by volume it is also one of the most important to Ethiopia’s coffee industry. Both washed and natural coffee is produced, with the cup profile offering diverse flavours but generally bright citrus acidity with berry and chocolate notes.
Variety
The Process
Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 10-12 days (until the ideal moisture level has been reached). In the daytime the parchment needs to be raked and turned peri- odically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpicking, before being bagged in GrainPro for export.
Reference
Sali Abafogi
Origin : Ethiopia
Subregion : Gera, Limu
Harvest Season : 2020/21
Producer Type : Washing Station
Wet Mill : Sali Abafogi
Processing : Natural/Dry Processed
Plant Species : Arabica
Variety : Ethiopia Heirloom Varieties
Coffee Grade : ETH CA NAT LIMM G1
Screen Size : 14 Up
Transparencyess
Covoya
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