MicroFarm Project

MicroFarm Project® Ethiopia – Lomi Tasha

Share on Facebook0Tweet about this on Twitter0Share on LinkedIn0Email this to someone

The long journey of the MicroFarm Project began in November 2014, with the first Specialty Limited Edition coffee taking his own place on the Espresso bar of our coffee shops. After 2.5 years, we are still excited about Microfarm Project®. We are extremely delighted that a big percentage of people ask for a “Microfarm Project Coffee”. We are more than happy to announce our 10th Microfarm Project®.

And its name: Ethiopa Lomi Tasha!

For this awesome limited edition coffee, Ethiopia Lomi Tasha, we travelled to the farms of Ethiopia. The final destination was the town of Shakisso, in the area of Oropia. We discovered a wide range of flavors and aromas so as to share them through a cup –or more- of coffee. In this wandering, we met people with different culture, history and civilization, but with the same passion for the specialty coffee. These people shared with us not only the magical adventure of coffee but also its special secrets. This coffee can easily charm with its pleasant aroma and its appetizing taste.

Find the 10th Microfarm Project coffee, Ethiopia Lomi Tasha, in all our Coffee Shops in a white celebratory packaging.

And if you want to enjoy it in Freddo Espresso or in beans/freshly grounded at home just click here

And for those who wish to learn more about the new specialty coffee:

Country: Ethiopia
Location:  Oromia
City: Shakisso
Processing Station: Gigesa Washing Station
Altitude: 2.100 m.
Arabica Varietal: Heirloom Ethiopian varieties
Processing: Washed
Harvest: November-January

According to the local dialect, Lomi Tasha means: light lemon

It makes perfect sense because the tasting profile of Ethiopia Lomi Tasha reminds:

Lemon • blossoms • black tea

Harvest

In order for the harvest to begin, the fruit must have reached a specific level of ripeness so as to be harvested.  The coffee cherries are picked by hand, and only the finest beans are chosen each time. Only the crops with  the right color and the suitable size will be used for the MicroFarm Project®. After that, the crops are driven to the processing plant, where they are selected carefully for one more time and then  their processing stage begins.

 

Wet Process Method

The coffee cherries are collected individually from the trees by hand. Through this process, we make sure that only those, which have the right color and size will be used for the Microfarm Project®. After their picking, they are transferred to the processing station. In that place a second selection takes place in order to remove foreign bodies or injured by the transportation crops and then they are transferred via water channels in special tanks. In these tanks only the sinked crops will arrive while the floating crops will continue their way to other process tanks. This separation takes place because of the crops’ difference in thickness. The ripe ones will sink and the raw ones will continue floating. Before they reach the tanks, the skin and some of the crop’s body is removed, so the crop that reaches the cistern has a few brawns on it (mucilage). The fermentation in the tanks has to stages. The first one will last about 24 hours and then the beans will be washed well with clear water and they will be transferred to a new tank for the second part, for about 12-16 hours. At the last stage, the beans will be rinsed again and be dried to approximately 10% moisture. This process affects the coffee profile by increasing the sense of acidity and by creating the tastes features.

Buy now your specialty coffee at coffeeisland.gr

gpetropoulos gpetropoulos

YOU MAY ALSO LIKE
MicroFarm Project

MicroFarm Project: El Salvador – Pacamara

A new journey for a new flavor from El Salvador. Exploration brings discovery… and discovery brings joy! This is what we learn, working as part of the MicroFarm Project, as our journeys, which lead us around the earth, help us meet people who passionately and with great artistry, take care of the raw coffee bean, which is delivered to us to enjoy. They are people with whom we don’t share the same culture, but the same passion. The love for coffee, which allows us to proudly present another select and unique taste from El Salvador.

Our philosophy

lowe lowe

We believe and invest, in the science of coffee!

At Coffee Island everything is done scientifically, with great attention to detail… from picking the beans from the best farms, to continuous supervision and staff training.

Recent posts