City and City+ showcase a citrus juice aspect that carries more vibrance and 'pep' than some of the other Western coffees. Glimpses of orange blossom, lemon curd, peach and nectarine. City to Full City. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||July 2018 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+ produce the brightest cups, with most floral and stone fruit character, and Full City will make for lovely espresso shots|
|Recommended for Espresso||Yes|
Kedamai is a new 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 service 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. This first year they expected to produce roughly 700 bags of coffee, and while I'm not sure the final output (will find out on our visit later this year), we were able to pick up 100 bags from the middle of the harvest. Even though they are somewhat new, they are receiving all sorts of training from some of the surrounding mill managers on things like operating their depulper, picking cherry at it's peak ripeness, 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. We're happy with this first offering from Kedamai, and are eager to see what they have in store for the late 2018 harvest.
Kedamai fits right in with our nicer Western Ethiopian coffees, a cup profile with as much stone fruit character as their is sweetness. 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 fruited pastry smells, heady wafts of sugar browning sweetness, and faint floral allusions. 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, a flavor of lemon curd, and to a much greater degree, syrupy notes of peach and nectarine. 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 stone fruit intensity, and body seems more dense with this incremental degree of roast. I didn't roast to Full City, but based off of what I taste here and how other Agaro coffees perform, I'm going to go ahead and recommend Kedamai for espresso too. I have no doubt that it will produce a nice mix of syrupy dark chocolate and stone fruit, as well as an acidic snap.