Clean, transparent sweetness when roasted light, with an orange flavor that accents the cup and defines acidity too, followed by peach tea, and orange blossom top notes. City to City+. Full City for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.6 d/300gr, 15 -19 Screen; a pretty wide variation of sizes|
|Roast Recommendations||City to City+ for brewed coffee, Full City for espresso|
|Recommended for Espresso||Yes|
Kedamai is a newer cooperative in the Agaro region of Western Ethiopia, organized by locals in this particular Woreda with the express purpose of building a wet mill to serve the farmers in the area. Between a loan from a local coop bank, and earnest money the 180 farm members pulled together, they were able to get enough cash to build out the Kedamai washing station infrastructure including a Penagos 2500 coffee depulper. Last year (their first year) they expected to produce roughly 700 bags of coffee, and this year exceeded that mark. Being newer, they are receiving training from surrounding mill managers on things like operating their depulper, grading coffee cherry, and general management of the workflow at the station site. The water for processing is very clean because they are taking it from a stream above the washing station, not from the river below. One thing I noticed is that the coffee is a fairly wide range of screen sizes, from as small as 15 (maybe even 14), to some pretty large beans that look to be around 19 screen.
Kedamai fits right in with our nicer Western Ethiopian coffees, a cup profile with transparent sweetness and marked by delicate fruited and floral character. City and City+ roasting showcase a citrus juice aspect too that I think carries a bit more vibrance and 'pep' than some of the others. Aromatically speaking, Kedamai is marked by stone fruit and heady wafts of sugar browning sweetness, faint floral allusions coming into view after pouring the hot water. In one sense the brewed coffee of Kedamai has a robust quality in terms of body and sweetness, but it quickly shows more delicate touches of perfumed top notes too. The cooled cup offers glimpses of orange blossom florals and peach tea. I don't know what it is about the coffees from the West, but so many of them yield syrupy-sweet stone fruit flavors! Sugar browning sweetness is stronger at City+, but thankfully does little to tone down the fruited intensity, and body seems a little more dense with this incremental degree of roast. I'm going to recommend keeping Kedamai light and bright for brewed coffee in order to keep from diminishing the perfumed qualities found at City and City+ roast levels. But for espresso, we found that Full City roasts are outta sight. Acidity is more moderate than some of our other Ethiopian coffees, and flavors of orange citrus fold in nicely with persistent bittersweet chocolate roast tones and stone fruit accents.