|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||Sep 11 2017|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.6 d/300gr, 15+ Screen|
|Roast Recommendations||City+ to Full City+|
Kundi Gagi is a coffee cooperative in Gore town, within the greater zone of Illubabor, western Ethiopia. The wet mill where coffee is processed sits at around 1800 meters, and coffee is collected from farms as low as 1700 meters (not "low" by any means) and as high as 2200 meters above sea level. The cooperative was started some 50 years ago, and under the more recent direction of Technoserve were able to construct a brand new wet mill in 2010 and overhaul agronomical practices in order to produce a higher quality product that commands a higher premium for the farmers (they measured a 50% increase in farmer payments from the year prior after building the new mill). There are roughly 1000 farmers who are members of Kundi Gagi, and coffee is planted over a spread of nearly 1400 hectares of land. This is a fully washed coffee, meaning the coffee cherry is depulped and the fruit fully removed from the parchment-covered seed before drying on raised patios.
Kundi Gagi has mild lemon grass smell in the dry fragrance, surrounded by layers of unrefined sugars, and a subtle raisin hint. Adding hot water brings out caramel sweetness that comes off like caramel popcorn, with lots of dark sugars, and stone fruit to a lesser degree. Brewing a City+ roast shows pleasing weighty body and developed sweetness, a mild black tea note offering some acidic vibrance. At Full City acidity level is much more muted, but the body element is bolstered to a greater degree. City+ roasting will bring out sticky dried fruit notes like raisin and plum, natural apricot, and prune. Cocoa notes are muted at this roast level, but taking a shade darker unlocks a rich dark chocolate flavor overtakes the cup. There's still glimpses of some of the dark, dried fruit flavors, but they are much less pronounced than at City+. These darker roasts make excellent single origin espresso shots.