Ethiopia – Kennisa

PROCESS: WASHED
VARIETAL: HEIRLOOM
REGION: JIMMA
ALTITUDE: 2000-2100 MASL.
NOTES: PEACH, DARK CHERRY, PINEAPPLE, LIME SCA SCORE: 87

More about the farm:
This coffee comes from the Kenissa cooperative, a part of the Kata Muduga Union, with 305 smallholder contributors. Grown at 2000-2100 masl, it boasts floral notes, stone fruit, and citric acidity. Farmers have small plots, focusing on ripe picking and clean processing. Cherries are depulped, eco-pulped, and dried on beds, then transported to Addis Ababa as parchment. Modern equipment prepares it for export by removing parchment and grading by density, size, and optical sorting.

More about the process:
In the washed process, freshly harvested coffee cherries are pulped to remove the outer skin and mucilage, leaving behind the parchment-covered beans. These beans are then fermented in water to further remove any remaining mucilage, before being thoroughly washed and dried. This process often results in a cleaner, brighter cup with more distinct acidity and clarity of flavor compared to other processing methods.