Deri Kochoha -Sidamo, Ethiopia
The coffee that we have had out of the Deri Kochoha washing station in Guji has, over the past few years, been consistently fruity, sweet, and utterly drinkable. Over 600 farmers growing coffee on small farms between 1800-2000 masl sell their cherries to this station. Once the cherries are received by the washing station, a traditional disc pulper is used to remove the skin and then the coffee is fermented underwater for 72 hours to loosen the mucilage before being washed and soaked overnight and ultimately dried on raised beds. The resulting coffee is super fruity, with juicy peach, candy-like sweetness, and aromatic florals.