Washed Sidamo GR.1 Bona Ethiopia - Single Origin Coffee Bean

旅程

1. Plantation

   In 2006, brothers Asefa and Mulugeta Dukamo founded Daye Bensa, a coffee grower and exporter in Ethiopia. Daye Bensa exports coffee from its farm, in the Shantawene Village, as well as from "out-growers" (or smallholders) in three villages: Shantawene, Karamo and Bombe. Daye Bensa altitute is between 1,900 and 2,217 meters. The Sidamo farm is Organic, UTZ, Rainforest Alliance and C.A.F.E. practices certified. Going forward, Daye Benesa is hoping to work with more farmers, to particularly encourage women farmers and to work with Hawassa University, to help students perform research to improve coffee quality.

2. Harvest & Picking

   Harvesting period begin mid- December until late February. The farmers harvest this premium coffee origin by hand either by strip picking or selective picking. Strip picking is exactly how it sounds, trees are harvested at one time “stripping” all the beans off the branches, ripe as well as unripe cherries. Selective picking involves making numerous passes over coffee trees, selecting only the ripe cherries, then returning to the tree several times over a few weeks to pick remaining cherries as they ripen. It requires up to 3 or 4 pickings in order to harvest each cherry at its peak ripeness.

3. Drying & Milling

   After collecting and hand picking the best red Cherry, the Sidamo coffee beans are fully washed and then sun-dried on raised beds for the most natural drying process.

4. Journey & Roasting

   First each individual variety of coffee bean is separately slow roasted for 11 to 13 minutes, which exalts and protects its unique natural characteristics. All roasting takes place in Naples, the mythical land of the espresso, where our two vintage roasting machines from 1967 and 1969 are still used. A third generation master-roaster attentively oversees the whole process. After the roasting is finished, the beans are air-cooled (never with water) causing internal aromatic substances present in the coffee beans to condense. Caffè Barbera does not store or package the coffee beans immediately after cooling, but rather gives them time to mature in controlled temperatures, so as to balance the natural layers of oils and fats that form the rich aroma and flavour of coffee.

5. Journey to Caffè Barbera customers

   This step in the product development process of Caffè Barbera involves the global distribution of their products to over 70 countries worldwide. Importance is placed on ensuring the quality control during transportation, to maintain the integrity and taste of their coffee. To achieve this, significant data is monitored throughout the journey. This includes tracking the humidity levels and temperature conditions of the product shipment environment. The use of GPS tracking enables precise location monitoring for security and logistical efficiencies. Thus, this stage in product development is critical as it ensures the right product condition upon arrival at various destinations and plays an instrumental role in delivering customer satisfaction globally.

影响

• Blockchain Coffee Traceability
• Company Verification
• Fair Trade & Direct Trade Sourcing
• HACCP Certification
• ISO 22000 Certification
• ISO 9001 Certificate
• Italian Historic Brand
• Solar Electricity