{"product_id":"223-ethiopia-arbegona-74158","title":"223 Ethiopia Arbegona 74158 Washed - Dolce Coffee Single Origin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCountry: Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Arbegona\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 2,200m-2,400m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess : Washed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoast Level: Medium Light Roast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003eYellow Plum \u0026amp; Sweet Orange Aroma, Floral Notes, Ripe Tangerine, Lemon Zest, Honey Black Tea, Brown Sugar, Sweetness with a Lingering Finish\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e✏️\u003c\/span\u003e\u003cstrong\u003e\u0026nbsp;\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eReferences\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003eBochesa\u0026nbsp;\u003c\/span\u003eis located in the \u003cspan class=\"s1\"\u003eArbegona\u0026nbsp;\u003c\/span\u003ehighlands at an altitude of \u003cspan class=\"s1\"\u003e2,251\u0026nbsp;\u003c\/span\u003emeters, making it one of Ethiopia's highest-altitude coffee-producing regions. Its unique geographical advantages, combined with the professional systematic management of \u003cspan class=\"s1\"\u003eDaye Bensa\u003c\/span\u003e, ensure that the coffee produced here is of the highest quality in terms of flavor layers and cleanliness.\u003cbr\u003eThe washing station is operated by \u003cspan class=\"s1\"\u003eDaye Bensa\u003c\/span\u003e. Due to its extremely high altitude, the harvesting season is later than in other regions \u003cspan class=\"s1\"\u003e(\u003c\/span\u003eDecember to February of the following year\u003cspan class=\"s1\"\u003e)\u003c\/span\u003e. The local area adopts a diversified farming model, where coffee trees coexist with crops such as sugarcane, enset, and spices, creating an excellent agricultural ecosystem.\u003cbr\u003e\u003cspan class=\"s1\"\u003eDaye Bensa CEO Asefa\u0026nbsp;\u003c\/span\u003efirmly believes that high-quality coffee comes from farmers. In addition to signing contracts with local smallholder farmers to purchase ripe coffee cherries, the company also holds an annual \u003cspan class=\"s1\"\u003eFarmers Day\u0026nbsp;\u003c\/span\u003ein August to award bonuses to outstanding smallholder farmers. Furthermore, they are actively establishing farmer schools and medical facilities, and distributing new seedlings to support the local economy.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e【Star Variety: \u003cspan class=\"s1\"\u003e74158\u003c\/span\u003e】\u003cbr\u003e\u003cspan class=\"s1\"\u003e74158\u0026nbsp;\u003c\/span\u003eis an excellent variety developed by the \u003cspan class=\"s1\"\u003eJimma Agricultural Research Center, JARC\u003c\/span\u003e, originating from wild strains in the \u003cspan class=\"s1\"\u003eMetu-Bishari\u0026nbsp;\u003c\/span\u003eforest. It has strong disease resistance and excellent yield, and was also the \u003cspan class=\"s1\"\u003e2022\u0026nbsp;\u003c\/span\u003e\u003cspan class=\"s1\"\u003eCOE\u0026nbsp;\u003c\/span\u003echampion variety. Its characteristics are intense floral and citrus notes, with berry, apricot, and chocolate aftertastes. In high-altitude environments, its flavor cleanliness and layers are even further enhanced.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e【Washed Processing Method】\u003cbr\u003ePulping and Screening:\u0026nbsp;Once ripe coffee cherries arrive at the processing station, they are run through a pulping machine using water, and underripe beans with insufficient density are removed by flotation.\u003cbr\u003eDry Fermentation:\u0026nbsp;After screening, the parchment coffee goes into fermentation tanks for \u003cspan class=\"s1\"\u003e72\u0026nbsp;\u003c\/span\u003ehours of dry fermentation without water, with the process strictly monitored by the washing station manager.\u003cbr\u003eWashing in Channels:\u0026nbsp;After fermentation, the parchment coffee is manually pushed through winding channels to thoroughly wash off any remaining mucilage.\u003cbr\u003eDrying on African Beds:\u0026nbsp;The coffee is then placed on African drying beds to sun-dry for \u003cspan class=\"s1\"\u003e9-14\u0026nbsp;\u003c\/span\u003edays. During this period, workers regularly turn the coffee and hand-sort out defects to ensure even drying. Finally, it is sent to the dry mill in \u003cspan class=\"s1\"\u003eAddis Ababa\u003c\/span\u003e for hulling, color sorting, and grading before being bagged for export.\u003c\/p\u003e\n\u003cdiv class=\"ProductDetail-description\"\u003e\n\u003cdiv class=\"ProductDetail-description-content clearfix\"\u003e\n\u003cdiv\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eCoffee Bean Resting Recommendation\u003c\/strong\u003e\u003cbr\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dolce豆子","offers":[{"title":"150g","offer_id":48669480779993,"sku":null,"price":250.0,"currency_code":"HKD","in_stock":true},{"title":"227g (Half lb)","offer_id":48669480812761,"sku":null,"price":348.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/19.png?v=1783756312","url":"https:\/\/www.dolce-store.com\/en\/products\/223-ethiopia-arbegona-74158","provider":"Dolce豆子","version":"1.0","type":"link"}