Region: Oromia, Guji
Varietals: Local Landacres and JARC 74 sellections
Elevation: 2000 - 2178 masl
Tasting Notes: Tropical fruits, Black Cherry, Winey, Floral, Medium High Sweetness, Medium Body
For this particular coffee, 23 smallholder individual farmers have contributed to the lot; typically growing coffee in conjunction with raising livestock. Producers in this region face challenges, with a lack of clean water and poor soil conservation. To ameliorate these threats, producers are beginning to work together and educate each other on different methods to conserve water and promote soil health.
To improve the biodiversity and climate of the area – indigenous trees are being planted in this region. This also helps create a microclimate for the coffee and provide nutrients to the soil. Shoondhisa, where Tima is located, is also the name of an indigenous tree located in this rich and biodiverse region.
Once harvest season comes around, producers will handpick the cherries and deliver them to the washing station. The cherries are then sorted prior to drying to remove any under and overripe cherries. The coffee is spread onto tables no more than 2.4cm in thickness to prevent mould growth. Additionally, the coffee is moved at least 6 times per day to prevent similar outcomes. During the evenings and when it rains – the coffee is covered to protect from any harm. The drying process typically takes anywhere from 21-28 days.
Once dried, the coffee is loaded and transferred to the dry mill, located 7-10km away. Upon arrival, the coffee is hulled, rested, and bagged prior to export.
Method: Filter V60 Handbrew method
Yield: 30g for 30 seconds, total yield 280g
Time: 2 minutes (adjust grind size accordingly)
Water Temperature: 93 degrees