About this Coffee
This coffee comes from the Logita station that Heleanna Georgalis and her company Moplaco bought in 2017. The river Logita that run through Sidamo borrow its name (and water) to the station.
When vertical Integration was allowed, Moplaco decided as a company that the way forward for Quality was to have their own stations. Heleanna had Bensa in Sidamo as one of her favorite areas, for its altitude, soil and natural water sources. This have all the potential to produce high quality coffees. She also knew that working close with surrounding farmers would bring mutual gain and raise quality even more. Logita station is close to a little village named Segera where all the producers that bring cherries for this coffee live and come from.
Harvest & Post-harvest
Red cherry is mainly bought from 10-20 farmers in the area with larger lands. In this region, coffee grow at 2100 meters and the climate is cold and damp, and the surrounding is incredible green.
This lot is a washed process where the ripest cherries are sorted out, washed clean and floated before they are pulped and fermented for 36-72 hours - depending on weather. To minimize use of water fermentation is done dry. During fermentation, coffee is stirred three times a day to ensure a homogenous fermentation. After fermentation coffee is washed and soaked before they dry for 15-20 days on African beds.
This type of dry fermentation is done for the third year at Logita Station. This was first tried out to use as little water as possible to obtain good coffee. Dry fermentation is more common in Kenya, and hence called ”Kenya style” in Ethiopia.