In Ethiopia, the coffee is processed at the Dula Mazoria washing station, located in the Banko Chelchele region close to town Gedeb at an altitude of 2,200 meters. It employs 15 full-time workers all year round and hires another 40-50 workers during the harvest season between November and January.
The Cooperativa Incahuasi is responsible for processing the coffee from Peru. During harvesting, the cooperative checks the quality and sorts the coffee cherries directly on the farms. The coffee is then cleaned from dust and dried on African beds, after which it is spread out to dry sufficiently according to weather conditions.
On arrival at the processing station, the Ethiopian coffee cherries are de-pulped, washed, and then dried on raised beds for 12-15 days. During the hottest days, it is covered to retain moisture, avoiding cracks, and during the night it is covered to prevent it from taking on more moisture than it should.
In Peru, the coffee is processed using the natural method(drying in cherries) for 4 weeks. It is turned regularly every hour to reach a uniform moisture content of 10 %, at which point it can be put into storage.
Ethiopia is considered the cradle of coffee and its production is nearly 10% of the country’s gross domestic product. It is estimated that thousands of previously undescribed varieties grow in Ethiopia, making the country the region with the greatest coffee biodiversity in the world. Given the historical tradition, the way coffee is grown in Ethiopia, along with the political situation and local system, it is almost impossible to find single variety lots (parts of the harvest). Although this has slowly started to change in recent years, for the time being, the typical designation of coffee varieties from Ethiopia is still Ethiopian heirloom varieties or Ethiopian indigenous varieties.
Caturra is generally recognized as a fresh, complex, and sweet coffee with bright acidity – although this can vary depending on where it was grown and how it was processed. In contrast, the Bourbon variety is often characterized by a buttery-nutty flavor, low acidity, and smooth, medium-intensity consistency.