Ethiopia Coffee | Wotte Konga Premium Red Cherry | Single Origin Coffee Bean Recommendation

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FrontStreet Coffee Single Origin Coffee Bean Recommendation -- Ethiopia Coffee Yirgacheffe Red Cherry Project

Ethiopia - Yirgacheffe "Wotte Konga" Premium Red Cherry Natural

Ethiopia - Yirgacheffe "Wotte Konga Washing Station" Gr1 Natural

Region: Southern Nations, Nationalities, and Peoples' Region, GEDEO ZONE, Yirgacheffe

Farm Owner: Small farmers around Wotte Konga WS

Variety: Heirloom

Harvesting Method: Manual selection - further manual screening of harvested fruits

Processing Station: Wotte Konga Washing Station (Adane Alemaehu)

Altitude: Surrounding farms 1900-2200 meters, Wet mill 2,050 meters

Flavor Profile: Clean taste with strong notes of dried strawberry, floral aromas, and chocolate-like tones

Description

The Red Cherry Project is a local small-scale quality improvement initiative that encourages local coffee farmers to produce high-quality coffee beans. Before the harvest season, OLP (local producer organization) invites local coffee farmers to participate in producing micro-batch coffee beans that are 100% fully ripe and undergo multiple manual selections. OLP also maintains coffee bean quality through secure and stable transportation processes and timely, appropriate processing procedures.

Natural processing is a typical coffee refining method in the region.

Processing:

Complete Washed Processing

Fully soaked in water tanks for 36-72 hours. Water must be changed daily. After thorough washing and density selection, beans are screened and placed on African raised beds. Following one day of shade drying, natural sun drying is conducted directly on African raised beds during morning and evening. During periods of strong sunlight, the beans are covered with burlap for shade drying. Additionally, plastic sheets are prepared as backup to protect against rainforest conditions.

Drying Processing Station:

After completing the washed processing described above, parchment coffee beans are sent to the state-owned drying processing station for hulling and subsequent work.

Dehulling → Impurity removal → Size sorting → Density sorting → Electronic sorting → Manual sorting

During manual sorting, coffee beans are placed on conveyor belts. Workers sitting on both sides perform manual sorting during conveyor belt stoppage periods. Usually, stoppage time is only 2-3 minutes, but for this particular product, it stops for 10 minutes. Furthermore, this work is performed by professional senior staff with over 10 years of experience, making it a very special grade.

In the Konga region, there are many agricultural cooperatives and private processing stations. Additionally, because the Konga River flows through, everyone refers to them as Konga Station. To differentiate and clarify this specific area, the name "Wotte Konga Washing Station" is used.

Yirgacheffe Konga Wote

The Wote Washing Station is located in the Konga sub-region of Yirgacheffe. Private washing stations here collect cherries from surrounding coffee farmers. Yirgacheffe has always been known for clean, floral, and acidity-dominated washed beans, and Wote may be the small region with the most complex and intense flavors throughout all of Yirgacheffe.

Wote is the name of the small stream that flows through the washing station, and the water used by the processing station comes from this Wote stream. Coffee cherries processed at Wote are harvested and provided by over 600-700 farmers from the surrounding area. Each farmer owns an average of less than one hectare of land, with fewer than 1,500 coffee trees planted per hectare. Each tree yields approximately only 100-200g of green coffee beans. The growing altitude is around 1800-2000 meters.

Harvested cherries come from family courtyards, mixed with improved varieties and native heirloom varieties from the forest, commonly referred to as Yirgacheffe heirloom. After depulping, the coffee undergoes wet fermentation, is then graded in flowing water channels, soaked in clean water, and finally sun-dried. Fermentation time in water tanks is 24-36 hours, while clean water soaking time ranges from 12-25 hours. Drying takes approximately 12-15 days. Raised beds are covered with nylon netting.

The owner of the washing station is Mergya, who employs about 100 workers.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans. Online store services are also available. https://shop104210103.taobao.com

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