LIMU FEYISA
 
Process: Washed
Tasting notes: white tea, green apple, & cardamom
Varietal: Heirloom Varietals
Region: Limu Feyisa Abamecha
Elevation: 1950m
Body: Light
 
At the Feyisa Abamecha Washing Station, traceability is built into every step. Each coffee lot is tracked through a simple but effective voucher system that follows it from the receiving station all the way to the drying beds, keeping every bag connected to the farmers who grew it.
 
Freshly picked cherries are sorted on arrival, then pulped using a disc pulper and fermented in cement tanks for 36 to 48 hours to remove the mucilage. After that, the coffee is carefully dried for seven to nine days, until the parchment reaches a moisture level of 10–12%. Once ready, it’s stored in clearly labeled conditioning bins until it’s time to head to the dry mill.