{"product_id":"the-coffeeshop-ethiopia-samii-danche-3","title":"THE COFFEESHOP ETHIOPIA \/ Samii Danche #3","description":"\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eDanche\u003c\/b\u003e is an organic-certified washing station located in Chelbesa, within the Gedeo zone. The station purchases coffee cherries from approximately 400 smallholder farmers in the surrounding area. Thanks to its extremely high altitude (2,000 to 2,300 meters) and fertile soil, it consistently produces high-quality coffee in considerable quantities every year.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eDue to its high-altitude location, the harvest season here is usually later than in other regions. The \u003cb data-path-to-node=\"4\" data-index-in-node=\"22\"\u003elong cherry maturation period\u003c\/b\u003e is precisely the key factor that imparts the unique flavor profile to the coffee from this processing plant.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cstrong\u003eHarvesting and Processing Techniques\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eStrict Selection:\u003c\/b\u003e After manual harvesting, coffee cherries are immediately hand-sorted to ensure that only ripe fruits proceed to subsequent stages.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003ePulping:\u003c\/b\u003e The selected cherries are directly fed into a hopper connected to a pulper (a traditional Agardhe disc pulper). While removing the skin and pulp, the machine also performs initial sorting based on the coffee beans' **density**.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eWet Fermentation:\u003c\/b\u003e The coffee beans are then soaked in water tanks for an average of \u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"24\"\u003e72 hours\u003c\/b\u003e of fermentation.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eSecondary Sorting:\u003c\/b\u003e After fermentation, the coffee beans undergo another density sorting in water channels – low-quality beans that float on the surface are removed, and only high-density, high-quality beans that sink are separated to form high-quality batches.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cstrong\u003eDrying Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003eFinally, the parchment coffee is thoroughly washed with clean water and spread on **African drying beds** for approximately \u003cb data-path-to-node=\"8\" data-index-in-node=\"60\"\u003e8 to 20 days\u003c\/b\u003e. To ensure even drying, workers carefully turn the coffee beans, spread in layers 2 to 8 cm thick, according to weather conditions, bed type, and drying progress.\u003c\/p\u003e","brand":"THE COFFEESHOP","offers":[{"title":"Default Title","offer_id":59388453716049,"sku":null,"price":140.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/DSCF7980_R.jpg?v=1776758154","url":"https:\/\/m3coffee.hk\/en\/products\/the-coffeeshop-ethiopia-samii-danche-3","provider":"M3 Coffee \u0026 Zakka","version":"1.0","type":"link"}