The Story

 

Smallholder coffee farmers in the respective villages and

the surroundings deliver hand-picked coffee cherries

directly to the respective coffee processing facilities owned

by Melkalti Trading PLC. Once the farmers deliver the

coffees, further quality improvement practice is carried out

through manual labor to sort out underripe, overripe and

insect/pest damaged cherries.

Immediately aer pulping, coffee is soaked under water

for 48 hours to undergo wet fermentation. During this

period, water is changed every 24 hours. This round of

fermentation is completed aer confirming that the

mucilage is completely removed through washing the

parchment coffee using clean water.

Lastly, clean parchment coffee is transferred to a soaking

tank and stays there under water briefly (2- 4 hours).

The coffee is then transferred to a skin drying stage where

stirring the parchment coffee around is carried out by

hand under shade. In the final phase of drying, parchment

coffee is transferred to raised drying beds where it stays for 10 days.

 

Ethiopia Chalbesa

$23.00Price
Roast
Grind
  • Tastes Like : apricot, floral, lemon

    Origin : Ethiopia

    Region : Yirgacheffe

    Varietal : Kurume, 74110, 74165 & 74112

    Altitude : 1900-2300m

    Process : Fully Washed

OUR CAFE

The Cannery,

61-71 Mentmore Ave, Rosebery NSW 2018

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