WE ARE CURRENTLY AWAITING A PART FOR OUR COFFEE ROASTER AND HAVE SUSPENDED COFFEE ORDERS. ANY ORDERS ALREADY PLACED ARE UNAFFECTED AND WE HOPE TO BE BACK ROASTING IN A COUPLE OF DAYS. WE ARE SHIPPING MACHINES, GRINDER AND ACCESSORIES AS NORMAL
Tasting Notes: Figs, blackberry, candied peel
SCA Cup Score: 87 What does this mean?
Varietal: Bedessa, Wolisho, Kudhume, Miqe, Sawa
Growing Altitude: 1900 - 2100 masl
Harvest: October - January
What is it good for?: Espresso with a sweet and zingy edge or complex filter
Additional Notes : Ethiopian coffee is a bit of a mainstay on the list for us and when we taste a coffee like this it is easy to see why. This lot has it all, sweetness, acidity and a bit of funk at the end too. It makes delicious filter and espresso alike.
In Derikidame, and the surrounds of the Derikocha washing station in Hambelawamena, West Guji, are 650 smallholder farmers contributing to this lot. Their 2 hectare farms (on average) consist of selections each has made from the heirloom varietals endemic to the region, grown under shade and plucked, cherry-red ripe, before being delivered to the care of owner-operator Ashenafi Woressa.
This is a scene common across much of the land where coffee production has it’s roots in small coffee gardens tended by farmers. Selections can vary for a number of reasons, taste, yield, height or more, and in this area, it is not uncommon to find slightly smaller bean sizes.
The cherries are dried under the sun for eighteen to twenty-one days. Cherries need to be raked permanently in order to ensure a consistent drying process.
In the daytime the heats can be intense, so between the hours of 12 and 3pm, the beds are shaded to avoid scorching or too rapid drying; likewise, the cool of the evening requires cover to protect from any rains.
Once the coffee is dried, it is transported to Addis Ababa for dry milling, cupping, quality assessment and packing for export.