Producers: Smallholders delivering to the Gotae Sodu washing station
Farm sizes: 1 to 5 ha in average
Location: Gotae Sodu, Hambela Wamena, Guji
Processing: Fully washed
Varieties: JARC varieties , Local Landraces
Floral, peach, raspberry
Gotae Sodu washing station receives cherry from smallholder farmers cultivating coffee in the dense protected forests surrounding the station. Since the forest is protected by the government and human intervention must be minimal, smallholders act more as stewards of the wild coffee growing in the area than as active farmers. Gotae Sodu washing station is owned and operated by Abebe Mulugeta Kassa Genet.
The semi-wild nature of these trees means that many of the varieties grown in the forest are unique and are not cultivated anywhere else. In fact, some varieties grown in one section of the forest may exist only there and may be substantially different from those grown in another section. This genetic diversity leads to some extraordinary flavors in this coffee and others grown in forested conditions.
Ripe, red cherry is selectively handpicked by smallholders and delivered the Gotae Sodu washing station. At intake, cherry is pulped on a drum pulper and fermented in water for 24 to 60 hours. Following fermentation, coffee is washed in clean water and run through concrete grading canals. Then, parchment soaks in clean water for 5 hours. Parchment is laid on raised beds to sundry. It’s raked frequently to ensure even drying. - Sucafina EU
Farm sizes: 1 to 5 ha in average
Location: Gotae Sodu, Hambela Wamena, Guji
Processing: Fully washed
Varieties: JARC varieties , Local Landraces
Floral, peach, raspberry
Gotae Sodu washing station receives cherry from smallholder farmers cultivating coffee in the dense protected forests surrounding the station. Since the forest is protected by the government and human intervention must be minimal, smallholders act more as stewards of the wild coffee growing in the area than as active farmers. Gotae Sodu washing station is owned and operated by Abebe Mulugeta Kassa Genet.
The semi-wild nature of these trees means that many of the varieties grown in the forest are unique and are not cultivated anywhere else. In fact, some varieties grown in one section of the forest may exist only there and may be substantially different from those grown in another section. This genetic diversity leads to some extraordinary flavors in this coffee and others grown in forested conditions.
Ripe, red cherry is selectively handpicked by smallholders and delivered the Gotae Sodu washing station. At intake, cherry is pulped on a drum pulper and fermented in water for 24 to 60 hours. Following fermentation, coffee is washed in clean water and run through concrete grading canals. Then, parchment soaks in clean water for 5 hours. Parchment is laid on raised beds to sundry. It’s raked frequently to ensure even drying. - Sucafina EU