Our Coffees Kena

Kena
Ethiopia
Daniel Tadesse & Zeritu Godana

Dried pineapples and fresh passion fruit with juicy acidity and syrupy body - light to medium roast

Ethiopia
Daniel Tadesse & Zeritu Godana

Dried pineapples and fresh passion fruit with juicy acidity and syrupy body - light to medium roast

We bought this lot from Daniel Tadesse and Zeritu Godana through the Operation Cherry Red programme set up by Trabocca (trabocca.com ). Daniel Tadesse grew up on a small coffee farm and along with his siblings helped his father plant, grow, harvest and process the crop. From an initial two-hectare inheritance, Daniel and Zeritu have extended to 15 hectares. They use natural fertilizers, collecting cow manure from their neighbours and breaking this down into a potent mixture which adds nutrients back to the soil. This coffee is processed using the Natural method – whereby the cherry is picked and then left out on raised platforms to sun-dry. The cherry is turned every few hours to ensure uniform drying and to prevent over-fermentation or mould growth. The coffee reaches the ideal moisture level six to eight weeks after picking and then it is hulled and milled which removes the dried skin and parchment. A delicious natural process coffee is a tricky thing to get right, but coffee in Ethiopia has been processed this way for centuries (since coffee was first roasted and ground for brewing) and the farmers have generations of experience and tradition behind them.