Chire Washing Station, the largest facility owned by Mr. Niguse, is equipped with processing infrastructure capable of producing washed coffee, a rarity in Ethiopia.
Only fully ripe cherries are carefully selected, and after depulping, they undergo fermentation in tanks for 24 to 72 hours to remove mucilage.
To ensure even drying, the coffee is stirred repeatedly, maintaining consistency throughout the process.
â‘ Delicate notes of elderflower and lemon.
â‘¡ The tartness of grapefruit balanced by a syrupy sweetness.
â‘¢ A smooth, honey-like finish that lingers.
