Sheka Processes Collection by Heleanna Georgalis

Sale price Price $57.00 Regular price Unit price  per 

This very limited offering includes 3 - 250g bags of coffee and you can add a coffee tasting notebook and a Miami.Coffee cupping spoon!

Our “Sheka Processes Collection" by Heleanna Georgalis comes from her farm Sheka Kawo Kamina in Illubabor region of Ethiopia and highlights 3 unique processing methods - Washed Process, Honey Process, and Sundried (Natural) Process.

Heleanna Georgalis of Moplaco is known for her relentless commitment to quality. Her farming and processing practices are the gold standards. When we met Heleanna, in 2013, during a panel about World Coffee Research's study and collection of Ethiopian Heirloom varieties, we were immediately drawn to her passionate personality, and a friendship began to grow from there.

The coffee that makes up this collection comes from the Moplaco own farm in Sheka Illubabor. The cherries were selected from local farmers surrounding the station, at altitudes ranging from 1900-2100 masl. 
They were processed in three different ways to appreciate the versatility and the different nuances it offers.
Washed Process 
The fruits are depulped using a disc-style depulping machine and the seeds washed in channels, to remove the remaining sticky mucilage. They are then moved to elevated beds to dry until the ideal moisture content is achieved which may take 7-10 days.
Flavor Descriptors:  Pineapple, Peach, Tea Rose
Honey Process 
The fruits are depulped using a disc-style depulping machine, but then without further water fermentation, they are moved onto elevated drying beds, still covered in sugary mucilage. This drying must be closely attended to and often moved for a homogenous drying which takes around 12-15 days.
Flavor Descriptors:  Butterscotch, Apple Juice, Golden Raisin

Sundried (Natural) Process 
After a strict selection and cleaning process, the coffee cherries are dried on elevated beds with the full fruit intact. Cherries must be closely attended to and often moved in order to homogenize the drying and prevent off-flavors due to over fermentation. The drying time usually lasts around 15-17 days. 
Flavor Descriptors:  Wild Berries, Citrus, Rainier Cherry