Ethiopia Quantit Natural Process

Tasting notes: Floral, Fruity, Berry, Cherry, and Strawberry

This naturally processed Ethiopian is layered with tons of fruit and floral notes. We have roasted it to balance those fruit notes with sweet caramel and vanilla. Ideal for espresso but also does well as a heavy-bodied pour over.

Farm story:
The Quantit mill was founded in 2005 by Daye Bensa Coffee, a company run by brothers Asefa and Mulugeta Dukamo that has built numerous mills in the Sidamo region and also exports and grows coffee. The mill was built for farmers near the town of Chabe to sell their coffee in this rugged and difficult to access area. Today,
1500-2000 local farmers deliver coffee to this washing station and no longer have to travel the long distances to other mills. Farmers working with the Quantit mill are also paid a higher premium for their coffee. Once the farmers deliver their cherry, the coffee is pulped right away, fermented underwater for 48 hours, and dried 7-8 days on African raised beds.

Impact:

Daye Bensa has been working for several years to improve the perception and quality of Sidamo coffee. They’ve also worked to secure higher prices for the farmers in this area through the Quantit mill. The washing station was originally built in this location because there was nowhere within a 5-10 mile radius for farmers to sell their coffee. The area is hard to access and there are no roads to support large trucks going in and out currently, but Daye Bensa is planning to build one throughout the community in the future.

Grower: Ethiopia Quantit Washed Process

Variety: Ethiopia Heirloom

Process: Natural

Region: Sidamo, Southern Nations, Ethiopia

Elevation: 1900 MASL

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Ethiopia Quantit Natural Process (Espresso Roast)