Description
An awesome top lot Ethiopian arrival! This is one prime example of natural processing. Super clean, rich, fruit forward, sweet edged. A lovely exotic treat.
These beans are coming from farmers in Sede. A small village near Yirgacheffe, in the Gedeo Zone within the Southern Nations, Nationalities and Peoples’ Regional State, Ethiopia.
Farmers deliver ripe cherries to the Sede Washing Station, which then take a quick trip to the processor in Konga. Ripe cherries are carefully selected and immediately placed on raised beds and dried over a period of 15 to 20 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process.
Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent, and then transported to Addis Ababa where the coffee is milled, screened and exported.
Tasting Notes: A wonderful exotic single origin drinker. Tasty from light to dark but best at a light roast point. Fruity and floral, sweet edged, pulls a little balance with a chocolaty tone. The fruitiness comes off a bit more tropical than red fruit although depending on roast point, one can taste either. The Aromatics are wonderful, nothing like a stellar Ethiopian Natural to give the nose some joy. Got to keep it pretty light to see these awesome more fruity tones, even at a stronger medium roast they mute up quite quickly. Medium to dark is far less exotic but still makes a mighty fine cup, more semi-sweet chocolate and spice with hints of buzzy acidity and a slightly smoky finish.
Roasting Notes: A joy in the roaster but a bit higher chaff for sure. A wonderful screen, roasts nice and even. Wait for the expansion in size, give it just another second and cool it out. One does have to hit first crack but just slightly after is quite tasty. A rare bean to taste pretty awesome at a traditional light roast. For drip or pour over, 12-24 hours later is tasty, espresso or fuller roasts, get a little longer setup on it.
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