NEW SCHOOL DRIP | Natural Process Ethiopia | Ayele Tulu: Sidama

NEW SCHOOL DRIP:  Our sweet and balanced specialty grade drip coffees with unique flavour characteristics not traditionally associated with black coffee.  New School expression that you'll still want to drink every day.

ABOUT THE COFFEE:  A "New School" daily driver with notes of Cherry Cola, Mixed Berries and Milk Chocolate.  

FROM:  Bona Zuria, Sidama, Ethiopia

PRODUCERS:  Various

STATION MANAGER:  Ayele Tulu

VARIETIES:  Ethiopian Landrace

PROCESS:  Natural

ALTITUDE:  2130-2350 Meters Above Sea Level

DRYING METHOD:  Raised Beds

DRYING TIME:  15-22 Days

IMPORTED BY:  Apex Coffee

ADDITIONAL INFORMATION: 

The Ayele Tulu Washing Station is situated in the Bona Zuria district of the Sidama region, more specifically in the Demeka Becha Kebele, 100 km from Hawassa, Ethiopia.  Founded by second-generation grower Ayele Tulu and his son, Tsegab Ayele.  Tsegab oversees all factory protocols from harvest to export, ensuring that each step adheres to the highest quality standards.  Due to the region's high elevation, the coffees produced here are famously known as "Highland Coffee."  Each year, approximately 600 smallholder producers bring ripe cherries to this washing station.

Bona Zuria district, nestled in the Sidama zone of Ethiopia, is renowned for its rich landscapes and high-altitude coffee cultivation.  The area's unique climate and fertile soil provide optimal conditions for producing high quality coffee beans, establishing it as an important coffee-growing region.  There are two distinct rainy seasons: BELG, the short rainy season from late February to May, and KIREMT, the main rainy season from June to September.  

Smallholder producers in the area bring their ripe cherries to the washing station, where they are spread out on thin layers to dry in the sun for 15-22 days depending on the weather conditions and until they achieve a moisture content of 10 to 12%.  Throughout this drying phase, the coffees are meticulously raked and sorted to ensure consistent flavour development.  The resulting cup offers a delightful acidity and crisp sweetness, highlighting the unique microclimate of the region.  Once the drying process is complete, the coffee beans are transferred to a secure storehouse, where they await transportation to Addis Ababa for final processing.