Description
These beans are sourced from family owned farms living near Hambela Wamena woreda of the Guji Zone within the Oromia Region, Ethiopia. Coffee farmers deliver ripe cherries to the Deri-Kochoha mill where the cherries are sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours, and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. This coffee was prepared to a Grade 1 standard at the dry mill before export.
Tasting Notes:
Very cool cup – although a washed processed, that extended time in the cherry really brings forth a bit more body and hints of a little red fruit. Medium to low acidity, this cup will only have strong citrus and floral at the super light roast, which are not recommended. A nice medium to dark roast is the way to go with this guy. Personally, we would cool it out before 2nd crack for sure. This creates a nice jammy body, just a hint of a floral aspect, nice sweet fruity notes; a little peach with spicy jasmine like aromatics. A very cool mix of tones. Dark roasts will get a little edgy and bitter and lose some of the cool soft fruit, but some will really like it as well.
Roasting Notes:
About half way between first and second crack is the sweet spot for this coffee. Light is a bit front loaded, dark mutes up a bit too much in the cup. Good almost anywhere but a pretty magical cup if you nail the right roast. An extra day of setup really smooths out the edges
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