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Nestor Lasso Ethiopian LandraceThis washed process is a multi step technique requiring careful control and monitoring at each step. First, only the fully ripe cherries are selected through a floating process. The cherries then undergo anaerobic fermentation sealed in cans for 40hrs at 16 18C. After this they're transferred to a large tank where they are oxidised for 20hrs. During this stage, the leachates are collected to be used later on. The cherries are then pulped and undergo a

Don Marcelino Chinguel had been growing coffee for over forty years

5ha farm at 2100masl in Yirgacheffe

It is then transported down the hill to the drying yard in Mbale where it is dried for another 10 days to below 11% moisture and then left to rest before being prepared for milling and shipping

Low-intensity pesticides (green labels) are used on the farm

Finca La Bolsa was bought by Jorge Vides in 1958

the cherries are moved to a tank for a 12hr oxidation process

followed by a 45 day rest in the local warehouse

appearing to observe the land from on high

Here harvest season runs from December to February

a partner of the highly acclaimed Coffee Gardens that’s currently being run by Norman Mukuru

They then get washed a second time and are dried on raised beds for 10-14 days before being packed and stored

was grown in the fertile soils of the lush and organically farmed (not certified any longer) Las Lajas

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