Ethiopia Kembata Grade 4 Dry-Process

Fruited aromatics and flavors, lemon, peach, tamarind. Spicy cinnamon stick, cocoa powder, nut and chocolate. Full City
Out of stock
  • Process Method No
  • Farm Gate No
Region Africa
Grade 4
Appearance 2 d/300gr, 17-18 Screen
Roast Recommendations Full City to FC+ roast is best: I like a more developed roast taste and a dense, almost creamy body.
Weight 1 LB
Kembata a zone referred to as KAT (Kembata Alaba and Tembaro) and is in the attractively-named state of Ethiopian Southern Nations, Nationalities and Peoples Region (SNNPR) in South Ethiopia. Now that we have all the acronyms out of the way, Kembata coffees have been sold as Sidamo dry-process, which is marginally correct, and the name is related to the Kambaata people and language of the area. There are three main centers in the area, the towns of Durame, Alaba Kulito and Shinshicho, and the general range of altitudes is 1700 - 2200 meters, perfect for coffee. Local landmarks include the three mountains of Ambaricho, Kataa, and Datoo, and the hot springs at Motokoma. The coffee is "garden-grown" on small plots, as the cash crop, alongside sustenance crops like beans and corn. There's a mix of longberry and shortberry heirloom Ethiopia varietals used. What impressed me about this coffee was the clean character, and uniformity from cup-to-cup. All Ethiopian dry-processed coffees are going to have variability. It's just part of the sun-dried coffee process where whole cherry is sun-dried, then the whole husk and parchment is removed in one step, and all defective coffee seeds are removed by visual sorting. That means a few decent-looking seeds will make it through the process that are indeed a bit over-ripe or under-ripe. After you roast you can cull out any really, really light-colored seeds after roasting, but don't be too overzealous. Back to the cup: the dry fragrance has a lemon-blossom sweetness, caramel and hazelnut roast tone at City+ level. Add water, and the wet aromatics have dried peach fruit scents, tamarind, and lemon rind. The rindy citrus quality comes through in the cup, as well as intense, honey-sweetened lemonade. There's a blend of spice, canela (Mexican cinnamon stick) predominates. There's a little honeydew melon, and a winey accent to the fruit in the long aftertaste. There is Brazil nut roast tone, as well as drying cocoa powder finish. As it cools, the chocolate shifts, and the aftertaste is more intense, like baker's chocolate.