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: A wonderful example of a darker toned, lower acidity Ethiopian. We thought best from medium to dark roasts but it will still find fans at lighter roast points. Lighter roasts will have some buzzy acidity and just a hint of lemon/floral balanced with smooth and rich herbaceous spice notes. A bit more on the bergamot/dark-tea like Yirgacheffe profile. Medium roasts turn the herbaceous notes towards the chocolaty side moving the herbal/tea like tones to the aftertaste. A bit fuller bodied, lower acidity with complex darker tones. Dark roasts turn semi-sweet and even more chocolaty, the spice is readily noticeable and the body picks up a bit of a creamy factor, the roasty/smoky notes mix well with the darker toned profile of this bean but will not hold its sweet edge l
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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