How Are Red Cherry Washed Coffee Beans Processed at Santawini?
The Santavini processing station sits in Ethiopia's Sidamo zone at 1,950 meters and has operated since 2004 under DWD Company. Its washed Sidamo uses fully red cherries picked in the mid-to-late harvest, from early December to early January, sourced from higher ground near 2,000 meters. Cherries are washed the same day they arrive, usually at night.
After mechanical depulping, the beans ferment in tanks for 36 to 48 hours, are washed, then dry on African raised beds for about 8 to 10 days. Once moisture drops to 12 percent, they rest before hulling and grading for export. The cup shows lemon sweetness, floral notes, and a peach juice-like quality, a profile often compared with other Ethiopian lots.
The Santavini processing station is located in the Sidamo region of Ethiopia. Since its establishment in 2004, it has become one of the more representative processing plants under DWD Company, thanks to its high altitude and meticulous washed processing techniques. This batch of Front Street washed Sidamo originates from here, using fully red cherries picked in the mid-to-late harvest season, undergoing nighttime fermentation and African raised-bed drying, presenting lemon sweetness, floral notes, and a peach juice-like quality. This article will guide you through the geographical background of this processing station, harvesting standards, washed process, and the unique flavor profile of this coffee.
FrontStreet Coffee Ethiopia Santavini Processing Station Red Cherry Washed Introduction
Origin. SIDAMO ZONE, SNNP, ETHIOPIA
Processing Plant. Santavini Processing Station
Variety: Local Heirloom
Processing Method.: Washed
This batch of Front Street washed Sidamo comes from the Santavini processing station, which was completed in 2004, at an altitude of 1950 meters, covering an area of over 260 mu. It is one of the more advanced processing plants of DWD Company in the Sidamo region, about a 40-minute drive from the center of Santavini town.
All fully red cherries are from the mid-to-late harvest season, roughly from early December to early January, ensuring that all fresh cherries come from higher altitude areas, about 2000 meters. The fresh cherries are washed on the same day they are picked. Since the cherries usually arrive at the processing plant in the afternoon, the washing process is mostly carried out at night. After the coffee cherries are mechanically depulped, they enter fermentation tanks for 36 to 48 hours before washing, then placed on African raised beds for drying. Generally, they are dried for about 8 to 10 days, and when the moisture content drops to 12%, they are stored for resting until hulling and grading before export.
[Front Street Washed Sidamo Santavini] Coffee Flavor: Lemon sweetness, floral notes, peach juice-like quality.
The above content is compiled by CoffeeHunters, a coffee news website.
