SEY | Ethiopia Kadir Jabril, Washed Landrace
From our friends at Sey:
2,000 - 2,280 masl
Hand picked at peak ripeness. Fermented underwater for 36-48 hours. Washed and soaked in clean water. Dried on raised beds for 10-14 days.
ABOUT WATE GOGUGU
The woreda (district) of Uraga has quickly become recognized as one of the most celebrated and prized coffee-producing regions in Ethiopia. A lot of this has to do with staggering altitudes, the young age of the coffee plants, and the nutrient density of the region’s soils. However, the work and dedication of the Jabril brothers—specifically Kadir for this particular washing station—cannot be overstated. The vast majority of this coffee is produced mainly in ‘gardens’, which means that the individual producers tend only a hectare or two of land around their home.