Ethiopia Yirga Cheffe Naus Gabare

Naus Gabare excels in light roasts, layered citrus notes, lemon oil, sweet limes, and bergamot. Citric acidity props up complex berry to floral notes, and cuts through dense honeyed sweetness. City to Full City. Good for espresso.
Out of stock
93
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate No
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Jun 6 2016
Lot size 320bags/boxes
Bag size 30.00kg
Packaging GrainPro liner
Cultivar Detail Heirloom Varietals
Grade Grade 1
Appearance .2 d/300gr, 16-18 Screen
Roast Recommendations City to City+ is my preference, but up to Full City for brewed coffee, capturing the floral aroma and raw sugar sweetness; I would avoid 2nd snaps
Weight 1
The washing station where this coffee was processed is located in the town of Gedeb. While the town falls just outside of Yirga Cheffe (due south), the coffee belongs to the Yirga Cheffe flavor profile, the station pulling from small farms on both sides of the southern Yirga Cheffe border. This site has roughly 700 local farmers who bring their coffee here for wet-processing, drying and hand-sorting. The farms are little more than large 'gardens' adjacent to homes, growing heirloom varietals native to the region, the name "Naus Gabare" meaning "small farmer" in Amharic language. Farmers deliver their coffee as whole cherry to the station where it is graded, fully washed, and then laid out on drying beds. The coffee is again sorted after dry-milling in order to identify any additional defects that were missed at the drying beds. 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. As an aside, the dry-processed lot we picked up from this same station was one of our most popular dry-processed coffees of the 2015 season.
Naus Gabare boasts incredible floral tones in cup and aroma, pointed sweetness, and crisp fruited hints in a cooling cup. The dry fragrance has a scent of raw sugar and honey, with lime juice and rose water accents. And I can't forget the intoxicating jasmine aroma; one of the more noticeable elements throughout our cupping. The crust of our City roast smells like caramelizing raw sugars and ginger chews, and the break releases a perfumed fresh floral note. This latter aspect resonates in the brewed coffee, a welcome greeting at the first sip and gaining momentum as the cup cools in temperature. CIty+ shows up-front honey and raw sugar sweetness, subtle citrus notes underneath such as sweet limes, and lemon oil, and a wonderful flavor mix of tea notes. Flavors of sweetened oolong and Bergamot teas come up as the coffee cools. Crisp citrus flavors come into play, aspects of lemon and limeade, and define acidity too, which helps prop the complex fruit to floral top note complexity. The finish is so clean, coming to a nice point. Full City roasts build a fair amount of bittersweet cocoa flavors, with grape and berry tones in contrast. Incredible as espresso, quenching citrus tang in the front, giving way to syrupy chocolate bittersweetness, and fruited suggestions in the long aftertaste.