The long journey of the MicroFarm Project began in November 2014, with the first Specialty Limited Edition coffee taking his own place on the Espresso bar of our coffee shops. After 2.5 years, we are still excited about Microfarm Project®. We are extremely delighted that a big percentage of people ask for a “Microfarm Project Coffee”. We are more than happy to announce our 10th Microfarm Project®.
And its name: Ethiopa Lomi Tasha!
For this awesome limited edition coffee, Ethiopia Lomi Tasha, we travelled to the farms of Ethiopia. The final destination was the town of Shakisso, in the area of Oropia. We discovered a wide range of flavors and aromas so as to share them through a cup –or more- of coffee. In this wandering, we met people with different culture, history and civilization, but with the same passion for the specialty coffee. These people shared with us not only the magical adventure of coffee but also its special secrets. This coffee can easily charm with its pleasant aroma and its appetizing taste.
Find the 10th Microfarm Project coffee, Ethiopia Lomi Tasha, in all our Coffee Shops in a white celebratory packaging.
And for those who wish to learn more about the new specialty coffee:
Processing Station: Gigesa Washing Station
Altitude: 2.100 m.
Arabica Varietal: Heirloom Ethiopian varieties
According to the local dialect, Lomi Tasha means: light lemon
It makes perfect sense because the tasting profile of Ethiopia Lomi Tasha reminds:
Lemon • blossoms • black tea
In order for the harvest to begin, the fruit must have reached a specific level of ripeness so as to be harvested. The coffee cherries are picked by hand, and only the finest beans are chosen each time. Only the crops with the right color and the suitable size will be used for the MicroFarm Project®. After that, the crops are driven to the processing plant, where they are selected carefully for one more time and then their processing stage begins.
Wet Process Method
The coffee cherries are collected individually from the trees by hand. Through this process, we make sure that only those, which have the right color and size will be used for the Microfarm Project®. After their picking, they are transferred to the processing station. In that place a second selection takes place in order to remove foreign bodies or injured by the transportation crops and then they are transferred via water channels in special tanks. In these tanks only the sinked crops will arrive while the floating crops will continue their way to other process tanks. This separation takes place because of the crops’ difference in thickness. The ripe ones will sink and the raw ones will continue floating. Before they reach the tanks, the skin and some of the crop’s body is removed, so the crop that reaches the cistern has a few brawns on it (mucilage). The fermentation in the tanks has to stages. The first one will last about 24 hours and then the beans will be washed well with clear water and they will be transferred to a new tank for the second part, for about 12-16 hours. At the last stage, the beans will be rinsed again and be dried to approximately 10% moisture. This process affects the coffee profile by increasing the sense of acidity and by creating the tastes features.