|Processing||Dry Process (Natural)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||Sep 11 2017|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.8 d/300gr, 15+ screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
Unfortunately, we don't know a whole lot about the specific origin of this Sidama coffee. "Akrabi" are coffee traders in the Ethiopian language of Amharic, which seems appropriate for a coffee that is traded through the Ethiopia Commodities Exchange (ECX). It's one of a few purchases we made through the ECX this year, and because of this, most provenance is stripped before the coffee hits the market. Basically all farmers that are not part of a cooperative submit their coffee to the exchange where it is first graded, and then sold in tiers based off that graded category. One major problem with this is that in an effort to unify a price structure, washing station and even town information is often stripped away. For the buyers, this makes it difficult to uniquely market these coffees, and so we've come up with our own names to denote a specific quality, in this case "Akrabi". It's worth noting that this system of buying through the ECX is dissolved this harvest, and so all of our coffees will be directly purchased from both cooperatives and private mills. We're excited for this change and look forward to knowing the specifics about every Ethiopian coffees we buy, and the price transparency that comes with it.
This dry process Ethiopia is much more muted in terms of fruited flavors than most of our other Ethiopia naturals, Don't get me wrong, it's still a fruit forward cup, and put up against any of our washed offerings will taste like a fruit basket in comparison. But juxtaposed by most of our other Ethiopian DP's, the fruited side of Akrabi seems more integrated into bittering cocoa tones, and molasses like rustic sugar sweetness. Aromatically, Akrabi has a smell of dark cocoa powder and dried strawberry, a slight earthy sweetness peeking through from underneath, as is a faint floral note. This rustic molasses sweetness, along with berry and cocoa flavors, gives Akrabi a Harrar-like coffee quality, the famed Ethiopian origin known for wild and rustic dry processed coffees. City+ and Full City roasts boast inky body, and both roast levels take on flavor aspects of strawberry-chocolate milk. As the cup cools, more fruited accents are revealed, ripe berry and a durian accent, as well as a leathery rustic sweetness that adds a complex layer to bittersweet cacao-like roast tones in the finish. Akrabi shows well on it's own, and we've found that it works really well as an accent coffee for blending, adding body and loads of fruited cocoa flavors at Full City. We've been using it for our dry process component in Espresso Monkey, and our taste buds tell us that a little bit goes a long way!