Chapter Five - Ethiopia

Sango 5th Anniversary Coffee Origin: Gedeb, Yirgacheffe, Ethiopia Processing Station: Danche Producer: Smallholder Farms Altitude: 2,200 m Variety: Heirloom Process: Hydro Honey Notes: Blueberry, Ripe Banana, Cardamom Recommended brew method: Filter SNAP was established in Addis Ababa, the capital city of Ethiopia in 2008, by entrepreneur Negusse. Today, SNAP runs multiple washing stations in key coffee-producing regions, including Yirgacheffe. Aside from the facilitating multiple processing stations and supporting producers with export, SNAP also provides training and education to their producers, contributing to the overall improvement of their livelihoods. In Ethiopia where multiple producers of small lots gather at processing stations, it is crucial to have a leading body the producers can rely on for quality control. This specific lot of coffee was processed at one of SNAP's facilities in Danche, Gedeb, with coffee cherries from 810 smallholder producers. The Hydro Honey processing entails drying the cherries for 48hrs on shaded beds, then washing the cherries, and placing them in fermentation barrels smoked with olive tree trunks and honey scum. The cherries are fermented for 48hrs aerobically, then submerged and fermented 48hrs anaerobically. After this 96hrs fermentation process, the cherries are dried in shade for about 25 days. The result of this innovative process is a cup that is rich and fruity, with sweet notes of fresh blueberries and ripe bananas, with sweet and herbal scent of cardamom.