Description
A wonderful new crop arrival. A rare gem being a single farm production coffee from Ethiopia.
Mr Ocholo Bedecho owns 8 hectares of coffee land in Oromia Regional State Guji Zone, Urga district. His farm is located 12 km from small town called Haro Wachu. Most of his income comes from his coffee farm although he also processes some vegetables and Enset (false banana) for daily food from his back yard/garden. He owns 8 hectares of land.
His land size is one of the largest lands in size by the standards of the district he lives. Mr Ocholo is the father of two daughters and 6 sons and the family work on the farm full time. Through coffee, he has managed to send all his children to school although they help in the farm after school when they can.
Tasting Notes: A great tasting, super feel good coffee! Not a fruit bomb of a cup, but definitely can tell its natural processed roots, sweet and complex with some highlights of a fruitiness throughout the roast range. Best served in the light to medium roast range for drip brew, showcases its great balance and sweeter semi-fruity tastes. Turns into a chocolate bomb at the darker roasts, more on the dark chocolate side, which would work wonderfully for espresso or cold brew. Lighter roasts have a pinch of citric acidity and wonderful aromatics, hints of red fruit that balance with a bit of semi-nutty tea like spice.
Roasting Notes: Natural processed with good prep on it, a fairly easy bean to roast. A bit higher chaff and one will notice a little two toned roasting but being tasty from light to dark, should not be a problem getting a tasty cup. Recommend starting at a nice medium roast, if you don’t like acidic and floral, error a little darker, if you love fruity floral, error a little lighter. A little longer setup really smooths out the cup, can be a little more extreme 1-2 days after roasting.
Producers Tasting Notes:
Dried citrus zest, cooked coffee cherry, amaretto, and dried lavender flavors. Delicate fruit-like sweetness and winey acidity.
Processing:
Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.
Feel Good Beans:
The Single Farmer Project is the result of an effort to support Ethiopian producers with a marketplace for farm-traceable coffees. Back in 2012, during a turbulent time in Ethiopia’s coffee exporting history, this program was created by some of our friends to work with an established cooperative to export some of the first ever truly “Farm Traceable” lots from Ethiopia. This was the first time a roaster could highlight the individual farmer for their Ethiopian Coffee. It was the start of an incredible project and truly began the movement for traceability in Ethiopia as we see more often today. This project also gave some fun stories like literally bringing a backpack full of Ethiopian Birr to Ethiopia to pay the premiums directly to these farmers who participated.
This project is made possible in conjunction with important export partners supporting and bringing to market individual farmer lots. Samples are sent out to potential buyers, price is negotiated on the farmers’ behalf, and contracts are only accepted when the producer agrees on a sales price and their name is on the contract for each coffee they sell.
“Our goals with this project would be to help garner and develop long-term relationships between the producers we are already working with and coffee roasting companies that share in the values of transparency, traceability, and relationship that this program represents,” says Claudia, green-coffee buyer for Cafe Imports.
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