Black tea, meyer lemon acidity, whole wheat fig bar, dark chocolate, long finish, floral notes throughout the roast spectrum, but more at lighter roast levels. Great body and amazing mouthfeel translates into a fantastic SO espresso. City to C+ for drip, Full City to FC+ for espresso.
This lot of Sidama region coffee comes from Deri Kochoha station, in the Hagere Maryame (Hagere Mariam) woreda. This area of the Oromia zone is south of Yirga Cheffe town, but has similar coffee growing altitudes of 1800 to 2000 meters. The station has approximated 600 contributing farmers, and produces approximately 2 containers per year. They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a very long 72 hour under-water, traditional fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally it is taken to the raised beds for drying. It's the classic coffee processing method in Sidama and Yirga Cheffe zones, and one that develops very sweet and clean coffees.
The dry fragrance has strong "sugar browning" scents of muscovado and molasses-ginger cookie, with soft floral hints. Lighter roasts smelled of baking spices and earl grey tea. Darker roasts are nicely spiced with cinnamon and then dusted with cocoa powder. Pastry continues to permeate from the crust and also on the break. City/City+ roasts have sweetened black tea and fig newton cookie, with suggestions of coffee cake crust made of butter, cinnamon and brown sugar. At Full City+ more developed sugars start to show as well as ripe plum, or maybe even like the crystallized sugars/pectin found in dried prunes. Thankfully, the cup follows suit. Light roasts have a simple syrup sweetness with orange blossom honey. There's definitely more of a confectionary quality at this roast level, with hints of toffee and butterscotch candy. Black tea really comes through and pairs nicely with meyer lemon acidity. More developed roasts have more of that whole wheat fig bar flavor, turning to 70% dark chocolate, which is maintained through the long finish. There are floral notes throughout the roast spectrum, but they definitely benefit more at the lighter roast levels. This Sidama has great body and amazing mouthfeel, which translates into an amazing single origin (SO) espresso. Lots of chocolate with bracing, citrus acidity - like a dark chocolate orange. Seriously, the "A-Bomb" of SO espressos we currently have in stock. This is a very versatile coffee that does extremely well in all applications.