Tim Wendelboe - Echemo

Khalid has recently built a new wet mill, enabling him to produce washed coffees that are more expressive and flavourful while remaining delicate and clean. During a visit last November, protocols were established to improve quality, including separating daily pickings and enhancing drying and fermentation practices. The washed coffees from Echemo are soft and floral, reminiscent of white tea with notes of peach. This unique profile differs from typical Yirgacheffe or Guji coffees, as Khalid primarily grows old cultivars sourced from wild trees in the nearby Coche forest. Post-harvest, cherries are handpicked, wet fermented for 24 hours, and washed before being dried on elevated tables for 12-14 days. After drying, the coffees are stored in airtight bags until quality is checked and then sent to a dry mill for cleaning and vacuum packaging.