Description
Nothing else in coffee compares to an awesome Washed Ethiopian. Unique, but one everyone will love, tasty as can be. The aromatics off the bat, will let you know you are onto something special.
The Shale washing station (wet mill) is located near the town of Worka, in Ethiopia’s Yirgacheffe region. This station represents nearly 1,500 nearby smallholder producers that deliver freshly-picked cherries throughout the harvest season. After the cherries are received at the station, they are promptly depulped, graded, and washed in channels before being placed on raised beds to dry for an average period of 10-15 days.
Coffee is typically grown on small garden-size plots and is used to supplement a family’s income in addition to being grown for personal use. At this washing station, coffee is delivered in cherry form by producers, and it will be dried on raised beds. Coffees are then separated into “lots” of 150 bags of parchment coffee. Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own less than 1/2 hectare of land, and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.
Tasting Notes: A tasty coffee from light to dark but if you want to see it shine, keep it in the light to medium ballpark. Jasmine, floral and peachy aromatics that come though in the cup tones. Very clean and defined at light roast points, a sweet edge, light to medium boded, with a smooth chocolaty balance, just a touch of a spice note. Darker roasts get a bit fuller bodied, semi-sweet with more robust chocolate notes, hints black tea spice. Gets a little roasty but compliments the more chocolaty aspect. Although the recommendation is to roast this one lighter, traditionally in Ethiopia they tend to roast very dark. Light to medium roasts make a stellar drip or pour over, if an espresso head, good to go a little fuller on the roast.
Roasting Notes: A very fun bean to roast, even as can be, medium chaff. Darkens up a quickly, so can look a shade darker then it is if you used to roasting American coffees. A little spottiness on the surface is good for lighter roast points. Drip or pour over, we like to drink it pretty quickly, 12-24 hours later its quite tasty, espresso at darker roasts, a longer setup is good, will get richer and smoother as time goes by.
Isaac Jensen (verified owner) –
This makes a wonderful Ethiopian coffee! Strong fruity flavor, light acidity.