Gachatha AA Espresso Size:250 gr This book sets the standard

This book sets the standard for third-wave coffee roasting methodology

The 30-hour fermentation period is carefully calibrated to achieve the perfect balance between developing flavour complexity and preserving the coffee’s inherent qualities

registering complaints and concerns

the cherries are fermented for 72 hours (or 120h) in dry

Esayas Beriso is the farmer behind the product Boku

Gachatha AA Espresso Size:250 gr This book sets the standardGachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving