Recommended Roast Level
Ethiopian coffees are always a standout and the natural-processed beans are usually my favorite. When I tasted this wet-processed bean for the first time I was amazed at how juicy and sweet it tasted. Many of the fruity and floral qualities I love in dry Ethiopian coffees I was able to discover in this delicious bean. The syrupy and floral notes of Honeysuckle are paired beautifully with the additional touch of citrus. I find that an abundant amount of sweetness and fragrant honey is produced when I roast it to City.
Coffee Production / Farm:
This lot comes from the Nansebo region, Sidama, and from a private coffee collection site and processing facility called Tulu Golla. This area of the Oromia zone is south of Yirga Cheffe town but has similar coffee-growing altitudes of 1800 to 2000 meters. Several hundred farmers in this area sell coffee to this station, and the local competition for coffee means prices to the farmer are on the higher end of the scale. Sidamas are generally less expensive than the coffees from neighboring Yirga Cheffe, but we paid the same price for this lot as our Grade 1 Yirgs (actually a bit more). They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a very long 72-hour under-water, and fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally, it is taken to the raised beds for drying. It's the classic coffee processing method in Sidama and Yirga Cheffe zones and one that develops very sweet and clean coffees.
||Washed (Wet Process)
||Honeysuckle, Floral, Citrus