Description
Desta Gola cultivated this single farmer lot on his 10-acre farm near the town of Gorbota located in the heart of the coveted Gedeo grow Zone. Desta has been cultivating coffee since 2013 and with the help of the single lot program he has been able to sell his coffee as a micro-lot in recent years. Coffee is Desta’s main source of income to support his wife and their nine children (6 girls and 3 boys). Ripe cherries for this washed processed coffee were taken to the Adame Garbota Cooperative where Desta is a member.
At the cooperative the cherries are carefully hand sorted and floated to remove less dense coffee beans, then depulped, fermented for 48 hours, and washed and classified again in channels. The parchment is placed on raised beds where it is hand sorted again and dried over a period of 12 to 15 days. The parchment is often covered during the afternoons to prevent harsh drying in the intense sun. When the coffee reaches 11 percent moisture content, it is transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export.
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: Very forgiving and versatile from light to medium. Light roasts accentuate citrus acidity and the floral/tea-like qualities; a medium roast rounds the sweetness and adds more texture; pushed toward medium-dark, soft cocoa and caramel notes emerge while maintaining a clean cup (being washed, it produces little chaff and develops evenly).
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