AFRICA BLEND - EAST AFRICA DECAF | Decaf

$58.76

Unroasted raw green coffee beans

Availability : In Stock Pre order Out of stock

Price is shown per 5kg box

Lot Name: East Africa Blend
Location: Ethiopia and Uganda
Varietal: Mixed
Process: Sparkling Water Decaf
Altitude: 1800-2100masl
Cup Score: 83
Cup profile: Apple, Orange, dark chocolate and biscuit, lime in the finish

Need a hand getting started with the roast? Click the button below for our suggested IKAWA roast curve for this coffee. 

Size: 1KG

1KG
5KG
Description

Ethiopian component:

Fahem has organised 754 out grower farmers that are distributed across the districts namely Atnago farmers group. The sites are situated at altitude range of 1755-2010 masl.

The site is located in the production belt of Oromia , Regional State. at Atnago/Limmu Seka district, Jimma zone, Oromia Regional State.

The company is committed to social responsibility affairs and supports the community in seedling raising and distribution, providing strong field technical support for out growers in agronomic aspects of coffee, grain mill establishment (two mills were established), school block building and the construction of kindergarten.

Number of permanent employees: 20

Number of employees during the harvest: 150

Size in Hectares: 200ha

Elevation: 1800-2010masl

Cultivars: 74110, 74112, 74148 and 75227

Harvest Months: October -December

Soil type(s): Red clay loam

Coffee is grown here under shade trees. The cultural practices employed on the farm includes pruning,weeding , fertilisation (90% oragnic and 10% in organic fertiliser of NPS). Harvesting of coffee is carried out in two methods depending to type of processing wet/washed/ and sundry /unwashed. For sun dried, the matured cherry indiscriminately harvested by separating ground and tree cherry. While for washed coffee processing careful selection or picking of red cherries by hand is practised for best quality coffee.

Processing is a major activity in coffee production and the most critical from a quality point of view. Coffee processing involves a series of stages, each of which has a distinct purpose. The steps are sorting, pupling, fermenting, washing and drying. The parchment coffee is dried on drying tables under sun. The dried parchment coffee is stored in the warehouse built on the factory premises.

The dried parchment coffee from farm store is despatched to Addis Ababa, Horizon plantaion PLC(Coffee Processing and warehousing). The coffee is received at Coffee Processing and Warehousing where it is de husked, graded and packed. The Dry mill has a capacity of accommodating 48,000 tons of green bean. The coffee is shipped to Djibouti.

The farmers are paid on the volume of coffee supplied to the group. The unit price is determined on the daily ICE Arabica market price of coffee. There is a second payment which is based on the negotiated unit price, The second payment is also based on the volume of delivered to the group.


Uganda component:

The Coffee Gardens was established in 2017 with the goal of producing incredible specialty coffee in an ethical way, offering a transparent and direct link between coffee farmers and coffee consumers. The following information on our 2021/22 micro and nano-lots has been produced to enable our customers and consumers to better understand the coffee they are buying, the story behind it, and the incredible farmers who grow it. Micro-lots were assembled by combining day-lots (coffee processed on the same day) with similar taste profiles. Therefore, a single farmer may contribute to multiple micro-lots.

The Coffee Gardens have been working with the farmers who produced this micro-lot for the past five years. They know each and every farming family as they live on the mountain about 600 metres above thier washing station. Within hours of being picked, coffee cherries are carried down to our station in 50 kg bags by “runners” - a team of nearly 160 women and men employed from the local community. This coffee is pulped before undergoing TCG’s signature fermentation method involving a pre-wash, a long soak in cold mountain spring water, and then a gentle long fermentation lasting forty hours before a final wash. This coffee is meticulously sorted at 12 different stages before export.