Dried and cooked fruits are shadowed by earth-toned sugars; natural dried apricot, coconut flakes, cooked strawberry, chocolate-dipped banana, rice syrup, rustic palm sugars and baking cocoa. Intense cup. City+ to Full City. Wild espresso.
|Region||Dambi Uddo, Shakisso, Guji Zone|
|Processing||Dry Process (Natural)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||November 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.6 d/300gr, 15-17 Screen - really nice prep for dry process|
|Roast Recommendations||City+ to Full City|
|Recommended for Espresso||Yes|
Dambi Uddo is the name of the town where this coffee processing site is located. It's one of a few wet mills that are operated by Guji Highland Farm, a group who manage their own large semi-forest coffee farms around the Guji area, as well as processing sites where they process their farm coffee as well as coffee from outgrowers in the area. This particular site in Dambi Uddo holds the name "Wodessa", which is also the name of the man who started this whole operation. Last year when we bought this coffee, they were only producing naturals at Wodessa. But this year they've installed a new Penagos mill so they can produce washed coffees as well (they're expecting around 8 full containers split between natural and washed). The station itself sits at 2000 meters above sea level and coffee is pulled from areas as high as 2200 meter. They buy coffee from a few different Kebeles nearby including Dambi Uddo, Hangadhi, Welena, Chaqta, Sewana, Banti Korbo and some from their own farms as well. Wodessa cooked us an incredible goat dinner when we visited last December and he insisted on putting us up for the night as well. Lucky us, as it was sundown and we were still hours away from our final destination!
This later arrival dry process Guji has stood the test of time quite well and City+ roasts have both dried and cooked fruited highlights amidst a rustic sweetness of unrefined sugars. The dry fragrance at City+ has red berry and molasses, and Full City displays a deep bittersweet smell, along with dark dried fruits and some umami/savory notes. Both roasts showed a bittersweet underlay in the wet crust with cooked berry and dark raisin smells folded in. The cup has a lot of fruited character, especially when roasted to City+. Natural dried apricot, coconut flakes, cooked strawberry and chocolate-dipped banana are some of the flavor notes that we picked up on, all amidst a backdrop of rice syrup, rustic palm sugars and the bittering aspect of baking cocoa powder. The flavor profile reminds me of a really nice Harar, fruited notes seem cooked down or dehydrated and shadowed by earth-toned sweetness. The finish seems to sweeten too. Full City roasts are intensely bittersweet, and when hot, body and bittering cacao flavors are most prominent and with more mild fruited highlights. These flavor aspects trade places as the coffee cools off some and the dark berry/dried fruited side sees a bump in strength and pairs well with dense bittersweet chocolate. This will function well as a fruit-forward espresso shot, or lend impressive body, sweetness, a fruited highlights to a blend.