| Size | 250 g |
|---|---|
| Origin | Ethiopia |
| Region | Nansebo |
| Producer | Mandaye General Trading |
| Farm | Mandaye |
| Altitude | 1900 – 2300 m |
| Harvest | 2021 – 2022 |
| Variety | Heirloom |
| Process | Washed |
| Tasting notes | Ginger, Lemon tea, Oolong tea |
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Description
About coffee
After pre-sorting the hand-picked cherries by flotation, they are aerobically fermented in a tank for 48-72 hours. Then dry under the sun.
The producer
Heleanna Georgalis, director of Moplaco, one of the oldest exporters in Ethiopia.
Moplaco was founded in 1971 in the town of Dire Dawa in Harar by her grandfather.
“My father wanted to be an exporter and not a supplier like my grandfather. His first client was a Japanese trading company. When he traveled to Japan carrying samples for a business meeting, he told me that he could only stay in a hotel where the room was very small and he could only eat rice due to the high cost of living in Japan. My father did not let himself be intimidated and managed to close a deal for 3,000 tons of commercial coffee. My father trusted the Japanese who did the work in good faith. He said that Americans and Europeans sometimes behaves arrogantly, but the Japanese never lied and kept their promises. It is no exaggeration to say that the relationship with Japan made Moplaco grow in the early days.”
“One of the things that I have changed in my time is that we are now in charge of the entire process; production, milling and retail. We have a plantation in Sheka and two plantations in Yirgacheffe, and a washing station in Sidamo.”