Collective Bani Fadl AA+

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During the harvest, producers begin by selectively handpicking only the reddest cherries. A single farmer may pass a tree several times during each harvest, making sure cherries are only picked when they are at their most ripe. Once picked, the cherries are transported to one of Sheba’s regional processing hubs. The cherries are next placed into baths of cool, clean water, cleaning and sorting the quality cherries from any floaters or debris.

Once clean, the cherries are placed onto raised beds for an average of two to three weeks to dry. Here, the cherries are turned daily, making sure they are dried evenly. Once a moisture level of between 11-12% is recorded, the beans are removed from their beds and placed into airtight bags, helping protect them from oxidization or contamination from foreign matter or air pollution.

Next, the coffee is transported to Sheba’s processing centre. Here, the dried cherries are rested for between 1 and 2 months; before being hulled of their cherry. Once hulled, the beans are passed through a gravity sorter, sieved by screen size and hand sorted, removing any remaining defects. Once complete, the coffees are graded and bagged, ready for export

Sheba Code AN/2X/01
Variety Udaini
Process Natural
Lot Type Collective Lot
Altitude 2000 meters above sea level
Village Bani Fadl
Region Anis
Crop Year 2021
Tasting Notes Forest fruits, molasses, dried prunes
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