Ethiopia Heleanna Georgalis Biloya Red
Moplaco Processing Station near Yirgacheffe has actually been rewriting the rules of the game since 2005. That first batch of specialty sun-dried coffee they prepared for their Japanese customers back then truly revolutionized the world coffee scene.
They so captivated the judges at the "Taste of the Harvest" competition that they began to erase the prejudice that dried coffee was "low quality" until then.
This success was also the first spark of Heleanna's legendary specialty coffee journey. Moreover, the station is so well-equipped that everything from sorting to packaging is handled in-house and prepared directly for export.
Unlike washed coffees, here the bean remains encased within the fruit and pulp; thus, all the characteristic essence of the fruit permeates the bean.
Think of it like drying fruit; during that patient 2-3 week wait, the fruits are gently turned three times a day.
The natural process that develops with the heat of the sun slowly works the sugars in the fruit pulp, resulting in a flavor bomb that is much sweeter, full-bodied, and complex than the acidic fruit taste we know.
The Moplaco Washing Station near Yirgacheffe has actually been rewriting the rules of the game since 2005. That first lot of specialty sun-dried coffee they prepared for their Japanese customers in those years literally created a revolution in the global coffee scene.
They so captivated the jury in the "Taste of the Harvest" competition that they began to shed their preconceptions that dried coffee was "low quality" up until that day.
This success was also the first spark of Heleanna's legendary specialty coffee journey. Moreover, the station is so well-equipped that everything from sorting to packaging is handled in-house and prepared directly for export.
Unlike washed coffees, here the bean is encased within the fruit and pulp, allowing all the characteristic essence of the fruit to permeate the bean.
Think of it like drying fruit; during that patient 2-3 week wait, the fruits are gently turned three times a day.
This natural process, enhanced by the sun's warmth, slowly works on the sugars in the fruit pulp, resulting in a flavor bomb that is much sweeter, richer, and more complex than the acidic fruit taste we're familiar with.
