ETHIOPIA RACHIA

Sourced from over 350 smallholder farmers in Idido, Yirgacheffe, this lot was processed at the Gizat Washing Station. Ripe cherries were density-sorted, fermented for 36–72 hours, washed, and dried on raised African beds for 8–15 days.

Careful drying and regular turning ensured consistent quality. Once the ideal moisture level (11.5–12%) was reached, the coffee was stored, sorted by color, density, and screen size, then milled for export.