Neja Fadil

Description

Tastes Like: Honeysuckle, Mandarin, Peach

Origin: Uraga, Guji, Ethiopia

Variety: 74110, 74112, Dega, Wolisho

Producer: Neja Fadil

Elevation: 2200 masl

Process: Double Soak Washed

Farm and Producer

The Neja Fadil wet mill has registered about 250 farmers who are located in the villages surrounding the wet mill (in Tobitu Tuta Kebele). This lot (from 45 of the 250 registered farmers) is unique, in that - even as part of the coffee powerhouse Guji region - only over the past few years have residents of Tobitu Tuta begun farming coffee. Mr.Neja Fedil is a recent arrival to coffee export, having built his washing station in 2017 after working for several years as a coffee collector on commission for other washing stations. In his youth - also recent! - Neja played on his local district football (soccer) team. As is becoming increasingly common at private washing stations in Ethiopia now, the station is currently expanding registration of farmer suppliers and launching agronomy trainings to expand quality control to the farm level.

Variety

74110 is a compact Ethiopian Arabica selection developed through the Jimma Agricultural Research Center’s work on coffee berry disease resistance and productivity. It originated from Metu-Bishari material and was released in 1979. Growing conditions and processing remain important to its cup expression.

74112 is a compact Ethiopian Arabica selection developed through the Jimma Agricultural Research Center’s work on coffee berry disease resistance and productivity. It originated from Metu-Bishari material and was released in 1979. Growing conditions and processing remain important to its cup expression.

Dega is an Ethiopian regional landrace name associated with cool highland cultivation. Local names can encompass variation between plantings.

Wolisho is an Ethiopian regional landrace name associated with larger cherries and long leaves. Local names can encompass variation between plantings.

Processing

For this double-soak washed preparation, the coffee is depulped, fermented under water, then washed and given a further soak in clean water before drying. The second soak is a distinct step after the initial fermentation and washing. The coffee is then dried on raised beds.

Text from Hydrangea Coffee Roasters' listing.