Shilcho is located in the Dara Woreda (district) of the Sidama zone. It's a very clean cup, bracing citrus rind twist, silky sweetness in the tenor-to-bass range as well. Bergamot and a black tea quality in the finish as the cup temperature cooled. Great SO espresso. City to Full City+.
Shilcho is located in the Dara Woreda (district) of the Sidama zone. It is a cooperative washing station, that is, a wet mill that can bypass the Ethiopia Coffee Exchange, which renders the origins of coffee lots anonymous. I visited here earlier in the month and saw a lot of coffee in the works for the new crop; the harvest is small and about a month earlier this season than previous. This is a wet-processed batch, and Shilcho coop is using traditional fermentation methods to produce their coffee. They have a Kenya-style 3 disc pulper to remove the skins, employ a long 72 hour submerged fermentation, and wash the coffee into long channels to work off the mucilage layer. All the coffee is dried on raised beds, where it is hand sorted while wet and while dry to remove defects. This is key to the quality of Ethiopia coffee, because frankly the selection of cherries does not often include all-ripe fruit. They bank on hand-sorting to remove under-ripes, as well as skimming off "floaters" in the washing channels, as well as the cherry separator drum that is part of the disc pulper machine. Somehow, it happens, because these very mixy lots of incoming fruit emerge from the process as glittering bright coffees!
This coffee has some incredible fruited and chocolate tones, clean and dynamic. The fragrance from the dry ground coffee is so sweet and floral; guava, passion fruit, citrus flowers. The wet aroma has raw honey sweetness, and more berry-like fruit scents. The darker FC roast sample I did has a dark caramel and chocolate; it reminds me of the See's dark chocolate suckers I used to get as a kid. Sigh. I did several roasts between City and Full City+ level. The "sweet spot" was definitely at City+ where bright fruity citrus was at it's peak, and the roast taste had a raw sugar sweetness. It's a very clean cup, with a bracing citrus rind twist to the higher-toned end of the cup, but a silky sweetness in the tenor-to-bass range as well. Bergamont citrus and a black tea quality in the finish are flavors that emerged as the cup temperature cooled. I made some really remarkable SO espresso shots from the FC roast as well, aromatic espresso in the extreme.