Sehe washing station is located at 1750 meters in the Shibitoke province,
The producer is Salum Ramadhan, and his assistant Nimu Silas is managing all the qualities by managing strict routines and protocols on cherry selection, processing and drying.
Its a medium sized washing station and they receive about 400 tons of cherry pr season. That adds up to about 3 containers of specialty. They have a great clean natural water source. There is about 160 drying tables and 37 of them have a 2 stories, meaning the coffees will partially be dried in shade. Salum is now also specialized in producing naturals and honeys as well as regular washed and all he’s 4 washing stations.
The cherries are then pulped to remove the fruit and skin. The coffees are dry fermented for 8-12 hours, then wet fermented for 8-12 hours before it is washed, graded and soaked.
Sehe Collective is a very unique lot with flavors that we're really excited about. A tasty nectarine sweetness pairs well with a smooth chocolatey flavor that fills out the cup and makes a very pleasant aroma while brewing. We were also struck by a tannic quality in this cup, similar to that of a fine wine, that lends a subtle bit of astringency and dryness to the finish. This makes for a very clean cup whose flavors don't linger in an aftertaste as much as other coffees.