Process | Washed
Varietal | Heirloom
MASL | 2100 - 2200
The coffee from the Siko village of Uraga, Guji, comes from high-altitude farms ranging between 2,100 and 2,250 meters above sea level. Around 500 local farmers supply the washing station, with average plot sizes of 0.5 to 2 hectares. The region's rich, fertile red soils, combined with abundant sunlight, enable the well-trained farmers to consistently produce exceptional coffee.
The cherries are handpicked and carefully sorted to ensure only the best are selected. The coffee undergoes wet fermentation for 24 to 72 hours, depending on the weather conditions. After fermentation, it is washed in channels and graded by density in water. Lower-density cherries (indicating lower quality) float and are discarded, leaving behind the denser, higher-quality beans that are separated into premium lots. Following fermentation, the coffee is soaked in clean water for 6 hours, then dried in thin layers (about 2 cm in height, adjusted based on climate) over a period of 13 days. Finally, the beans are hand-sorted for 2 to 4 hours to ensure the highest quality before being packed.
