Roasted: Light Height: 1886m Acidity: Medium Body: Medium Processing: Anaerobic Flavor notes: Watermelon, Lychee, IPA beer
Alemu Getaneh, a passionate coffee producer from Ethiopia, has dedicated his life to coffee cultivation and processing. Having begun his career selling fresh and dried coffee cherries to mill owners, he took a significant step in 2018 when he started processing the cherries himself. This transition not only allowed him to have greater control over the quality of the coffee but also showcased his commitment to enhancing the reputation of coffee from the West Arsi region.
The coffee trees that Alemu nurtures are located on his farm in West Arsi, an area that has recently gained international acclaim for its high-quality coffee, evidenced by its recognition in prestigious competitions such as the 2020 Ethiopian Cup of Excellence. While West Arsi is now celebrated among coffee connoisseurs, seasoned locals like Alemu have been cultivating coffee in this rich landscape for generations. Historically, the beans from this region were often sold under broader names like Sidamo or Harrar, but Alemu's efforts aim to highlight the unique qualities of West Arsi coffee.
During the meticulous harvesting process, Alemu hand-picks only the ripest red cherries, ensuring that only the best make it to processing. After harvesting, he ferments the cherries in airtight containers for a precise duration of 72 hours, a technique that contributes to the distinctive flavor profile of his coffee. Following fermentation, Alemu employs a careful drying method, utilizing raised beds where he diligently rakes the beans every hour to promote even drying. To protect the cherries from condensation, he thoughtfully covers them during the hottest parts of the day and throughout the night. Once the drying process reaches perfection, Alemu packages the coffee into bags, storing them on his farm for approximately two and a half months. This extended storage time allows the flavors to mature before he cleans the coffee to remove its skin and prepares it for export, ensuring that each batch reflects the unique terroir of West Arsi.
