Combining three lots from washing stations owned and operated by the newly formed exporter, Snap Coffees, we’re thrilled to share this sweet and fruity espresso, roasted to perform equally well across black and milky drinks.
Combining coffee from 1,222 smallholder coffee producers, this lot is comprised of coffee processed at three washing stations owned and operated by Snap Coffees. 403 producers from the Chelbesa kebele are delivering coffee to Danche washing station, 430 in Uraga woreda to the Raro Boda washing station and 389 in Nensebo woreda, whose coffee is processed at Refisa station. All the farmers are working completely organically in a semi-forest system.
Amidst natural forest and vegetation they are tending to a range of varieties, some of which are improved landrace selections such as Wolisho, Dega & Kurume. There are also pockets of JARC (Jimma Agricultural Research Center) identified and released varieties, dubbed 74110 and 74112 after having been initially catalogued in 1974, which are being promoted due to their resistance to coffee berry disease. Each farmer tends to between 2,000 and 4,000 coffee trees, with an average yield of 3kg coffee cherries per tree.
The Washing Stations & Their Approach
Danche, Refisa and Raro Boda are all newly built wet mills, kitted out with various pulpers, from Agaarde disc pulpers to newer Penagos depulpers, all replete with ceramic tiled fermentation tanks.
They traditionally process the coffee by depulping and fermenting under water for between 48 and 72 hours before the parchment coffee is graded, initially in washing channels and then by hand during the time it spends drying in the sun on raised beds. The seeds are effectively graded by density in these channels and will be graded again once fully dried when the quality is refined at the dry mill using vibrating density sorting tables. It makes for a really lovely product for us to roast, as the seeds are small and compact yet very dense, allowing a very efficient transfer of heat through each seed and the entire batch.
To ensure uniform drying the layers are spread around 2cm deep and spend 10 days or so before they are consolidated and samples are sent to the cupping lab. Of the three lots combined in this espresso, the lot from Danche is certified organic, and Snap Coffees are working to have all their coffees certified organic by 2021.
Snap Coffees was established in 2008 by Negusse Weldyes and are responsible for the running and operation of several coffee washing stations including Raro Boda, Danche & Refisa, which we have combined to produce our Snap Espresso. Abenezer Asfaw is in charge of logistics and supply chain mapping, and is the liaison for Tropiq, which is Nordic Approach’s sister company with a team on the ground in Ethiopia year-round. Abenezer and his team oversee the processing facilities but also take on the task of dispensing agricultural knowledge to their contributing farmers. They are committed to recycling waste by-products from coffee processing at each of their stations where they have also built schools and provided them with computing equipment from the other arm of their business which is in electronics. They intend to improve the roads to streamline access to the washing stations as well as build health clinics to provide access to better healthcare for their contributing farmers as well.
We have already been pursuing the early 2021 harvests from various Snap washing stations for roasting later this year, and hope to see the relationship grow year upon year.
Uraga, Nensebo & Chelbesa, Ethiopia
Sticky malt loaf & caramelised pineapple flavours give way to heady aromas of candied orange & dried rose petals leading to a sweet, gingerbread finish.