Ethiopia Urchuro Village Merdiya
Coffee from the Merdiya washing station in the Urchuro village is new to True North's line up of Ethiopian coffees. We taste late harvest blackberry and strawberrry, when the acidity of the berries has settled down into the deep fruit notes. There is a preserved lemon peel in the finish. A little reminder of summer on these dark cold days of winter.
Merdiya washing station is operated by Testi Specialty Coffee and serves some 750 smallholder farmers located in Refisa, Nensebo district. This lot is a landrace Typica variety grown above 2000 masl. Testi is deeply involved in the communities surrounding their network of washing stations, with a particular focus on providing access to education for farmer's children.
Merdiya station uses slow fermentation with careful attention to detail, enhancing the traditional washed process of the region. After picking and sorting, coffees are depulped and fermented for 100 hours. Fresh water is cycled in every 24 hours and tank temperature maintained between 18.5 and 20.5 degrees centigrade. After washing, parchment is dried on raised beds under parabolic shade for 15 days.
Specifications
Flavors
Coffee from the Merdiya washing station in the Urchuro village is new to True North's line up of Ethiopian coffees. We taste late harvest blackberry and strawberrry, when the acidity of the berries has settled down into the deep fruit notes. There is a preserved lemon peel in the finish. A little reminder of summer on these dark cold days of winter.
Merdiya washing station is operated by Testi Specialty Coffee and serves some 750 smallholder farmers located in Refisa, Nensebo district. This lot is a landrace Typica variety grown above 2000 masl. Testi is deeply involved in the communities surrounding their network of washing stations, with a particular focus on providing access to education for farmer's children.
Merdiya station uses slow fermentation with careful attention to detail, enhancing the traditional washed process of the region. After picking and sorting, coffees are depulped and fermented for 100 hours. Fresh water is cycled in every 24 hours and tank temperature maintained between 18.5 and 20.5 degrees centigrade. After washing, parchment is dried on raised beds under parabolic shade for 15 days.
Sourcing and Processing Information
Coffee from the Merdiya washing station in the Urchuro village is new to True North's line up of Ethiopian coffees. We taste late harvest blackberry and strawberrry, when the acidity of the berries has settled down into the deep fruit notes. There is a preserved lemon peel in the finish. A little reminder of summer on these dark cold days of winter.
Merdiya washing station is operated by Testi Specialty Coffee and serves some 750 smallholder farmers located in Refisa, Nensebo district. This lot is a landrace Typica variety grown above 2000 masl. Testi is deeply involved in the communities surrounding their network of washing stations, with a particular focus on providing access to education for farmer's children.
Merdiya station uses slow fermentation with careful attention to detail, enhancing the traditional washed process of the region. After picking and sorting, coffees are depulped and fermented for 100 hours. Fresh water is cycled in every 24 hours and tank temperature maintained between 18.5 and 20.5 degrees centigrade. After washing, parchment is dried on raised beds under parabolic shade for 15 days.
