Pineapple, Citrus, Juicy, Flora with a velvet body
Well-balanced, complex, and smooth, Ethiopian Kantite represents some of the best characteristics of African coffee
Ethiopia is thought to be the birthplace of coffee with wild growing Coffee Arabica being found in the forests of the Kaffa region.
Ethiopia Kantite is a type of Arabica coffee of single origin grown exclusively in the Sidamo Province. With altitudes of up to 2200 meters. The most distinctive flavour notes found in this coffees is citrus, with bright crisp acidity.
Grown: Aroresa District, Sidamo, Southern Ethiopia
Altitude: 1,600 - 1900m
Washing Station - Kantite
Ethiopia is thought to be the birthplace of coffee with wild growing Coffea Arabica being found in the forests of the Kaffa region. Ethiopia coffees are among the world's most varied and distinctive.
This type is grown in the Sidamo region south of the capital, Addis Ababa. It is the most southern and most productive province in the country. The region is well known for having ideal climate conditions for growing coffee. This is all due to high altitudes of between a 1600 - 1900 meters, ample rainfall, optimal temperature, and rich soil.
Washed Sidamos are typically high quality coffee with unique sweet lemon and floral flavours, and an ideal balance between acidity and body.
Process: Fully Washed
In the Cup: Pineapple, Citrus, White Flower with a Juicy & Flora velvet body
This lot takes its name from the area where the washing station is located, within the Aroresa District in the southern part of Sidamo. The Kantite washing station was been built in 2005 and receives cherries from more than 5000 smallholders producers who live in the surrounding areas. The station is managed by the teams from Daye Bensa - Kantite is one of the 16 washing stations run by the company in Sidamo.
This is a classic washed lot and has been put together by selecting cherries from around 1200 farmers, who directly to the station on a daily basis during the harvest. The cherries are inspected and graded at the delivery point, and passed through floatation tanks to separate floaters, under-ripe and over-ripe. cherries. After de-pulping the coffee goes straight into tiled fermentation tanks for eight to twelve hours. After that, as is usual in a washed processed coffee, it is cleaned from the mucilage in fresh water channels, with water supplied from the local stream. Once the parchment is clean it is then moved to raised beds to dry for approximately 8 to 10 days.
ESPRESSO (18G VST)
in 23 to 25 seconds
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