Clifton Coffee: Ethiopia, Masreshu Sima, Washed

This exceptional lot was processed, dry milled and exported by Testi Coffee, a family-run business owned and managed by the Yonis family who are making a name for themselves on the Ethiopian Specialty Coffee scene. The cherry is delivered to various colleciton points and is then taken to the washing, where it is pulped using an Agared disc pulper. The coffee is fermented fro around 12-18 hours and then fully washed. It is then delivered to dry for 10 – 12 days on rasied beds, where it is slowly dried and regularly raked and sorted. The drying partchment is covered at the hottest part of the day to prevent overdrying.