And Coffee’s Herefa processing station combines traditional coffee varieties with innovative processing methods. This lot is named after the mountain area behind the station, Gangeso, where varieties like Typica (known as “Sidancho” in the region), 74158, and 74112 are traditionally grown. Over 1500 small holder farmers bring their coffees to the station, but this specific lot is grown by a single farmer: Dancho Telo. Cherries are floated, then fermented in tanks with local custard apples and watermelons from Hawassa. Tanks are kept cold, under 65 degrees fahrenheit, for five days. Finally, the cherries are dried in full sun for two days to avoid mold, left under shade for 30 days, and rested in GrainPro bags for roughly 45 days before dry milling. This is And Coffee’s first lot using this method, resulting in a complex, tropical cup, with notes of red grape and pineapple.
$15.00 / lb
