Our new washed Yirgacheffe is one of a limited number of coffees in the world to be graded as “zero defect”. A “defect” in coffee lingo can...
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Our new washed Yirgacheffe is one of a limited number of coffees in the world to be graded as “zero defect”.
A “defect” in coffee lingo can be something as minor as insect damage and chipped beans or as seriously flavor impacting as moldy, phenolic, or unripe beans. Most coffees arrive with some minor defects. In fact, the Specialty Coffee Association says that a coffee can contain up to 3 minor defects in a 100 gram sample and still be considered specialty grade. So, this zero defect coffee is a rarity.
It begins its journey like many washed process coffees in the mountains around the town of Kochere. The cherries are harvested by hand then pulped to remove the seeds (coffee beans) which are soaked in water overnight and rinsed before being dried slowly on raised beds. The difference comes during the next phase.
First they are mechanically sorted by weight and density. Then mill workers, mostly women, pick through the beans by hand to remove all defects. Then they do it again. And then again. It’s laborious. I can’t imagine the time and care it takes. The importer says that they are paid three times the average wage for the extra effort. They deserve it. This is a beautiful coffee.
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