Ethiopia Yirga Cheffe Dry Process -Gedeb Asasa

Intoxicating fruit and floral aromatics. Fruit flavors of lemon-lime, red berry, mango, and more. Complex sugars, high % cacao bar in deeper roasts. City to Full City+. Intense espresso.
Out of stock
92
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-dried
Arrival date Aug 7 2015
Lot size 195bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade Grade 1
Appearance .4 d/300gr, 15+ screen
Roast Recommendations City to Full City+; very versatile, and we personally preferred staying north of FC roast. FC to FC+ for espresso.
Weight 1 LB
Gedeb District is located in the the southern part of the Yirga Cheffe zone, and is also the name of the site where the coffee is collected and dried on elevated beds. This Gedeb site has roughly 700 local farmers who bring their coffee here for drying and hand-sorting. The farms are little more than large 'gardens' adjacent to homes, growing heirloom varietals native to the region. Farmers deliver their coffee as whole cherry to the station where it is graded, and then laid out on drying beds. The preparation of this coffee is Grade 1, which for dry-processed lots means a lot of hand-sorting, removing over and under-ripe coffee cherry. The coffee is again sorted after dry-milling in order to identify any additional defects that were missed at the drying beds. Naturals are milled before being transported to Addis, where, again, the coffee is sorted to improve the appearance and cup quality. Competition in the region for cherry is quite strong so farmers are paid well, especially for ripe cherry selection. This year's price to farmers was increased from last years rates because of competition among washing stations, a win for the growers.
Gedeb Asasa is a striking example of a dry-processing done right. Out of the 200 grams of coffee I roasted, I pulled 1 full quaker, the roast showing a nice uniform color even with lighter roast development. And this consistency shows in the cup too, from one brew to the next. The aroma is intoxicating, heavy fruit smells, a strong cherry cola scent, and floral hints at City+. And Full City roast take on a strong cocoa nib smell with dark fruit jam smells not far behind. There's a nice mingling of stone fruit flavors in the hot cup, the sweet fleshy aspects as well as a tannic, bittering quality associated with the skin. This is an extremely sweet natural, loads of complex sugar notes, counterbalancing the high level of berry and tropical fruited tones. As the cup cools, a sweet citrus flavor comes up in the profile, a bit like sweet lime (a variety of lime without the citric 'bite', basically a non-tart lime!), and floral Meyer lemons. But there is a bracing quality too, a level of acidity that weaves these top notes tightly together. Full City roasts develop notes of blueberry and boysenberry, mango filling, with a dark chocolate syrup flavor is well in focus. We pulled a shot too and talk about intense. Super floral aroma, tart and sweet berry notes, and an a lovely cacao-bar flavor that goes the distance in the finish.