Coffee Story
Grown in the acclaimed Gedeo zone in the legendary Yirgacheffe region of Ethiopia in the Chorso Kebele by smallholder farmers between 1900 and 2200 MASL. This specific lot is made up of regional local landraces that are grown by local smallholder farmers in naturally occurring semi-forested or garden conditions that have undergone a cascara-infusion co-fermentation process after picking before the washed processing takes place at the washing station.
Coffee Cherry Co-fermentation Process
ZemCoffee (our partner importer in Ethiopia) employs an innovative process of adding fresh coffee cherries to tanks filled with pulped parchment-covered seeds submerged in water. This controlled fermentation cycle allows the fermenting seeds to interact with the naturally fruity coffee cherry, resulting in lovely and complex tasting notes. Once the fermentation is complete, the parchment coffee is channelled to a local river for cleaning. It is then transferred to wood-and-wire trays for draining before moving to open-air drying tables to achieve the desired moisture levels.
Tasting Profile
This coffee is a delightful example of a well-processed, high-scoring Yirgacheffe coffee. It is floral, bright, silky, refined, and has more layers than a delicious Parisian Mille-Feuille. The dry fragrance is a floral bouquet of jasmine, elderflower and violet, with hints of citrus and fragrant refined sugars. We felt a lighter roast would play to the strengths of this coffee, allowing us to express its sparkling and vibrant personality. As a brew, the flavours in the cup are exquisite, bringing to mind notes of melon, bergamot, violet, and a blackberry's prickliness. The acidity is modest and balances nicely with the sweetness. On cooling, the sugars in the coffee shine through, starting as raw cane sugar and slowly evolving to become this fragrant wildflower honey that lingers in the aftertaste.
