Ethiopia Org. Sidamo DP -Special Selection (Fero Cooperative)

Out of stock
38
  • Process Method No
  • Farm Gate No
Region Africa
Grade 4
Appearance 1.4 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+ roast is best: I like a more developed roast taste which aids some bittersweetness to the cup and compliments the fruit notes.
Weight 1 LB
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This dry-processed coffee from the Sidamo region has often out-cupped the more famous natural coffees of Harar. We have been obtaining a Special Selection lot from a Holland-based source for a few years, and it has come in as the best dry-process (DP) Sidamo of the season. This lot is from a particular coop in the Sidamo region, Fero Cooperative. The process for this special selection involves harvesting ripe cherry, promptly screen-drying on raised beds, and extra steps in sorting the coffee after it is hulled. This differs from other dry-process Ethiopia coffees, which are often picked at the tail-ends of the crop, indiscriminately picked, and consolidated later (mixing good coffee with bad). It's also the same process used with the Idido Misty Valley coffee, and the results of this careful and coordinated processing really show in the cup. This lot has both berry fruit and dried apricot. It has less distractions in terms of earthy and leathery flavors too, common in DP Sidamo coffees. There's everything else in here too; exotic spice, fresh tobacco, herbs. And oddly enough when we started to brew our test roasts (in this case, the Technivorm), we had ton of blueberry syrup flavors in the cup, something that was not very pronounced on the cupping table. It's intense stuff. As far as variable cups goes, this is true with all dry-processed coffees, and always true with the Ethiopian dry-processed. It's just part of the sun-dried coffee process where whole cherry is patio-dried, then the whole husk and parchment is removed in one step, and all defective coffee seeds are removed by visual sorting. That means a few decent-looking seeds will make it through the process that are indeed a bit over-ripe or under-ripe. You can cull out any really, really light-colored seeds after roasting, or leave them in. As a fun experiment, you can try to grind and brew the light ones, or simple munch on them to get a sense of what they contribute or detract from the cup. In a strict sense (that we grade wet processed coffees) they are defective: underripes. But they are a part of the coffee culture, and the cup, with Ethiopian coffees, where there is no wet-mill equipment to sort coffee; it is all done with the hand and eye.