An aroma of gardenia flower comes through, with a clean simple syrup sweetness, lemon grace note, pomelo, peach tea, and flame grape accents. A delicate cup that in may ways reminds me of Yirga Cheffe coffee. City to City+.
|Region||Limmu Kossa, Western Ethiopia|
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||September 2017 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.4 d/300gr, 15+ screen|
|Roast Recommendations||City to City+|
Limu Kossa farm is both a geographic area of the Oromia district, as well as the name of a privately run farm in the region. It's a sizable estate that is broken into 15 hectare sections with marked varieties of coffee planted within. This lot is from a part of the farm run by a gentleman named Gidhey, who's has a long coffee history in this area (that's him at right in the 2nd photo). His first farm was lost to re-zoning of the area to forest, not a bad thing, but forced Gidhey to continue his farming somewhere here where he is producing several containers worth of both wet and dry processed coffees. They use a mechanical washing machine that is a lot like a demucilager in that it removes the cherry skin and most of the sticky mucilage with very little water. After, they allow the coffee to soak for 16 hours in clean water, so the process is sort of a hybrid between pulp natural and fully washed. The farm sits just above 1900 meters above sea level, and while they are a certified organic farm, we did not bring the coffee in as such and so we can't sell as certified. A bit of a snafu on our part, but we are hoping to offer with the certification this upcoming harvest.
Peach and lime smells are released in the dry fragrance, a dried stone fruit sweetness and with zesty lime peel accents. Gidhey shows layered raw sugar sweetness in the ground coffee and wet aroma, warmed caramel-y smells released in the steam that have elements of caramelizing dark brown sugars, panela, sucanat, and more. City roasts are the most floral, a fresh aroma of gardenia flower coming through in the brewed coffee, along with a clean and sweet impression of simple syrup sweetener. A lemon note lightly graces the cup of light roasts too, providing a solidness in structure to an otherwise rather delicate cup (these light roasts remind me of a delicate Yirga Cheffe). The cooling cup reveals more fruited accents, pomelo tartness, peach tea, along with a sweet flame grape note. The finish is pointed if not short, and muted flavors of vanilla and powdered sugar come through in the finish, and reminds me of biscochitios (often referred to as Mexican wedding cookies). The perfumed qualities of Gidhey show best with light roasting, and I recommend a rather tight roast range of City to City+.