This lot of Sidama region coffee comes from Deri Kochoha station, in the Hagere Maryame (Hagere Mariam) woreda. This area of the Oromia zone is south of Yirga Cheffe town, but has similar coffee growing altitudes of 1800 to 2000 meters. The station has approximated 600 contributing farmers, and produces approximately 2 containers per year. They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a very long 72 hour under-water, traditional 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.
This is a fine example of washed Sidama coffee, with a clean florals accenting caramelized sugars and fruited sweetness. The dry fragrance of City roasts have a scent of brown sugar with a honeysuckle overtone, and at Full City dry baking spices like cinnamon and all-spice come out. Adding hot water brings up a strong floral jasmine scent in the steam, along with sugar caramelizing smells and vanilla, and the break releases a fresh note of white peach. The cup has a complex smattering of fruits that vacillate between citrus and tropical, and really change quite a bit with roast. City roasts are light and bright, tart lemon and grapefruit, that shifts toward flavors of dried mango and honey. There are tea elements too, especially City/City+ roast levels. As the temperature dips, fruited notes come alive - papaya, passionfruit, orange and even a bit of tart kiwi come out. The finish is continues to be fruited (of the pulpy varieties) and with a black tea-like mouthfeel in the long aftertaste. This makes an exciting brewed coffee, and espresso has a citric brightness that overlays flavors of semi-sweet chocolate bar, and red berry.
|Processing||Wet Process (Washed)|
|Arrival date||May 2014 Arrival|
|Appearance||.6 d/300gr, 16-17 Screen|
|Intensity/Prime attribute||Medium intensity / Very sweet, floral, moderate brightness, layers of fruit|
|Region||Hagere Maryame Woreda, Sidama|
|Roast||City to City+ is ideal for a bright cup, while Full City/Full City+ is amazing for espresso.|
|Recommended for Espresso||Yes|