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parchment coffee is transferred on to a raised drying bed where it stays for 10 days till the bean moisture level reaches 10
forested environment
UV lighting is also used on the beans and any bean that glows (which is usually an indication of a defect) is removed
and coffee cultivation
day and quality) at the lab
Ethiopia Atara Gedecho Filter el salvador parchment coffee is transferred onEthiopia Atara Gedecho Natural Origin: Ethiopia Region: Gedeb Sub Region: Sakaro Altitude: 2000 meters above sea level Owner: Atara Gedecho Farm size: 3. 72 Hectares Variety: JARC & Local Landraces Process: Natural Tasting Notes: Bright, winey and well balanced with notes of chamomile, peach and raisin. Atara Gedecho learned coffee farming from his parents and has been growing coffee for over a decade. With 5 children to support, Atara pivoted to
