Cocola has flavors of pungent and sweet fruit juice - papaya, mango, peach - juxtaposed by bittersweet aspects of dark cacao. A bodied cup, and the pungent, juicy fruits interplay well with earthy, molasses sweetness. City+ to Full City.
In Western Ethiopia I have traveled pitted, potted, bumpy roads for days to get to remote cooperative farmers in Kaffa, Bonga, Wollega, Illubabor, Tepi. Not true with the Cocola cooperative's wet mill. What makes Cocola unique is that its up the road from the airport in Jimma, with smooth travel on an evenly-graded road. It takes like 30 minutes. It's probably one of the most accessible farmer groups I have visited in the west! What Cocola lacks in "coffee adventure" narrative value (yes, I write that with some disdain), it makes up for with the cup flavors. And that's what this whole fancy coffee things is supposed to be about, right? The cup! The Cocola group 220 members farming 850 hectares of land in the Gumay area. The coffee comes from altitudes of 1700 meters to 1950 meters, and the washing station is set at 1750 meters. Years ago I had the idea we would blend the coffee from the Sota coop with the Cocola coffee to offer it as Cocola Sota. I try to amuse myself, but its probably just the jet lag that makes it funny. Coke would sue us anyway.
There's a pleasant pungency sensed all along the way with Cocola, and starts in the dry fragrance. Cooked fruits, tropical and sweet, come up from the ground coffee - it's like a fruit cake, with brown sugar and ginger powder. Adding hot water brings on smells of pumpkin pie spice, dark sugar, and creamy caramel scent on the break. The cup has a tropical tea flavor to it, like lipton and papaya/mango. There's a good amount of cocoa too, of the high % type, which adds an nice bittersweet quality in the finish. It's a bodied cup, and juicy pungent fruits interplay well with earthy, molasses sweetness. Makes a nice brewed coffee at City+ and on up to Full City, with bittersweetness balanced by pungent and sweet fruit juice flavors. Full City+ worked out OK too, but is much more burned chocolate and body. It's a flavor profile that is ideally matched to S.O. Espresso, with complex sweetness and more moderate acidity than most of the Southern Ethiopia coffees.