|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||Sep 11 2017|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.6 d/300gr, 15+ screen - a few quaker beans, the coffee that does not progress in color beyond light tan (we just picked out the few in our roasted coffee before brewing)|
|Roast Recommendations||City to Full City|
This coffee was a selection from our last trip to Ethiopia, one that happens to be from the Ethiopia Commodity Exchange ("ECX" - the commission in charge of exchanging most exported commodities, including coffee). The basic way that it works is, unless you're part of a private cooperative, individual farmers submit their coffee to the exchange where it is graded based on processing and cup quality. Unfortunately, by the time they reach the market, they're also mostly stripped of provenance and given a general categorization instead. Most of the coffee we buy from Ethiopia belongs in the category of cooperative coffees, and we love that in addition to cooperatives offering really nice coffees, they also give us an inside look at the work done at the farm and wet mill levels. But every now and then we'll cup coffees from the ECX that are so good, we simply can't pass on the purchase. This is one of those coffees. We were able to obtain some very general regional info on the lot, and that it is from the area of Kochore. I'm pretty sure you'll agree, this coffee speaks for itself. One of the best we tasted from this region.
From light to dark, there's no mistaking this coffee's origin, a "classic" Yirga Cheffe all the way: floral jasmine, bright citrus, extreme cleanliness. The dry fragrance give off a perfumed scent of jasmine pearl tea, highlighted by cardamom spice accent, and smell of raw sugars. A caramel-to-butterscotch sweetness builds in the wet aroma, and fresh florals and dry spice notes come through when breaking the wetted coffee crust. As a brewed coffee, this Ethiopia delivers the goods. Even when hot, a floral grace note is sensed in both City and City++ roasts. There is a focused, raw cane juice sweetness in light roasts, giving way to a myriad of citrus notes: limeade, red grapefruit, and mandarin coming to mind. Our darkest roast was at the inside edge of Full City, and proved to be super juicy in flavor and mouthfeel. A flavor of dark grape juice (think Welch's) lingers, rue-like herbal hints, and with a dense, dark chocolate undercurrent. Acidity is most prevalent sub-Full City roast level, and has tart and refreshing aspects of lemon spritzer. This is a standout brewed coffee, and Full City roasts make for an intense espresso. A high level of dark cacao bar flavor anchors citrus and floral top notes.