A different flavor profile for a wet-processed Ethiopia coffee. Moderate brightness, lemon wafer cookie scent, caramel sweetness, mild floral jasmine notes, mandarin fruit marmalade, syrupy mouthfeel. City to City+ for brewed coffee, FC for espresso.
This is a wet-process lot from Shakiso, in the Guji district of south eastern Ethiopia. Moredocofe Sole Enterprises is unique coffee producer; a private farm and coffee mill in a land of few large private farms, but also a "private cooperative" that grouped together and organized surrounding farms to help market their coffee. It is the work of Haile Gebre, his retirement project after he left the government ministry and wanted to return to the coffee area where he grew up. I tried to visit the area late last year but there are also mining concerns in the Shakiso area were having labor disputes. Mr. Gebre told us it was better to simply avoid the place for a while, so we met in Yirg Alem in Sidama to talk coffee at the famous Aregash Lodge. I find the Moredocofe washed coffees to be quite different from other wet-process Ethiopias, Sidamo or Yirga Cheffe. It is not a bright citric cup, although certainly it has a nice sparkle of acidity in the cup. And it has more body than other wet-process coffees. The dry fragrance has a beautiful lemon wafer cookie scent, with vibrant light caramel sweetness. Adding the hot water, graham cracker sweetness and a mild floral character dominates, honeysuckle and a whiff of pink jasmine flower too. The cup has a clean, clear sweetness, like a light brown sugar taste, with mild sweet citrus marmalade accent. There is some spice tea flavor as well, cinnamon-like. As it cools a beautiful mandarin orange flavor comes forward, and the mouthfeel goes from being light and unobtrusive, to something more like fruit syrup. It's a charming coffee, more restrained perhaps than other Ethiopia lots, but it certainly grows on you with each sip. I love this coffee as an aromatic and brightness component of espresso, or as SO espresso by itself.