Ethiopian Yirgacheffe Washed Gr. 1 Org. – Mekonisa Zelelu Ararso

Description

This coffee is produced by Zelelu Ararso and processed as a separate lot at the Addis Katema Cooperative where Zelelu Ararso is a member. The Addis Katema Cooperative is located in the district of Wenago in the Gedeo Zone within the Southern Nations, Nationalities, and Peoples’ Region, Ethiopia.

Zelelu Ararso is part of the single producer project developed by the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). The project was initiated in 2012 with a handful of ‘Model’ producers from cooperatives organized under the YCFCU umbrella who have been willing to work with a rigorous set of processing standards and higher cup qualifications. In exchange, producers earn higher quality premiums based on the sale of their individual lots.

The popularity of the single producer project has led to increased participation and an opportunity to showcase more coffee from the growing numbers of small and talented producers who continue to work in the cooperative system.

Tasting Notes: This Ethiopian cup is a bit more delicate and complex than your average Ethiopian. Lighter roasts will have some decent brightness, lemony with some soft fruit tones, peach and grapefruit like accents. A pretty floral cup with some awesome jasmine like aromatics.  The lighter tones pull some balance with the classic tea like chocolaty undertone, traditional darker notes from the Yirgacheffe region. Medium roasts really mellow out the acidity and reduce the fruit tone, create a bit more body and a much more recognizable chocolaty factor. A very smooth, balanced and rich cup with exotic highlights. Darker roast burn out all the fruity and acidic notes, gets a little smoky roasty with strong bakers chocolate tones.

Roasting Notes: Fairly easy to roast and shines at the lighter roast points. If using a smaller air roaster, slow down the roast a little at the lighter roast points or the tea like spice will greatly accentuate. Good to get a little past first crack at a minimum, one will risk losing those lovely exotic floral/fruit tones if too close to 2nd crack. It does work well at fuller roasts, don’t get me wrong, leaves an exotic dark roast chocolaty factor not seen in many other bean types.