LIGHT ROAST
 
Medium body with strong acidity, balanced sweetness, and a silky, round texture. Strong notes of orange and white tea.

Owned by a fourth generation farmer, Jean Paul who has nurtured a plantation consisting of over two-thousand trees for several years and spent time perfecting coffee production in his part of the world.  Since taking over, Jean Paul has built a cupping lab in the pursuit of exceptional coffee. The farmers he works alongside have farms ranging from 1550 - 1900 meters above sea level.
 
On arrival at the washing station the coffee cherries are immersed for a wash to remove any debris, and since underripe cherries float, they can be removed. Once washed, the cherries are put in sealed, airtight sacks and left in a cool, shaded location for 48 hours. Next step is to pulp and wash the coffee cherries and then leave, again, in the sealed sacks for another 48 hours where they start to ferment.  This is the Anaerobic part of the process - anaerobic meaning "without oxygen".  If the natural yeasts within the mixture are forced to respire without oxygen - then use other means of respiration - which builds up carboxylic acids - and it's these acids that react with the natural chemicals within the cherries that creates the taste profiles. 
 
Once the 48 hours of fermentation is up then the cherries, or beans as they are now, are washed once more and shade dried for a day before being fully dried in the sun for another 24/48 hours. 
 
We're working with sourcing partners Omwani to give a fair price with better worker pay, and improving infastructure back to the Liza Washing Station co-operative. Omwani have been buying coffee from Liza washing station since 2017. They are a larger co-operative of 500 members and the majority are small hold farmers.