Perfumed floral Star jasmine and honeysuckle notes, abundant sweetness of simple syrup, table sugar, fragrant honey, and a light citrus water brightness. Delicate, clean and vibrant when roasted light. City to City+
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||August 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.6 d/300gr, 15+ Screen|
|Roast Recommendations||City to City+|
This lot comes from the Nansebo region, Sidama, and from a private coffee collection site and processing facility called Tulu Golla. This area of the Oromia zone is south of Yirga Cheffe town, but has similar coffee growing altitudes of 1800 to 2000 meters. Several hundred farmers in this area sell coffee to this station, and the local competition for coffee means prices to the farmer are on the higher end of the scale. Sidamas are generally less expensive than the coffees from neighboring Yirga Cheffe, but we paid the same price for this lot as our Grade 1 Yirgs (actually a bit more). They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a very long 72 hour under-water, and fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally it is taken to the raised beds for drying. It's the classic coffee processing method in Sidama and Yirga Cheffe zones, and one that develops very sweet and clean coffees.
City and City+ roasting produce a fresh smelling coffee, sweet honey and simple syrup allusions are quite attractive in the ground coffee and a fragrant floral nectar note contrasts nicely. The wet aroma is delicate but with floral intensity. Honeysuckle and freesia florals are perfumed and complex and honey sweetness builds in the steam coming off the coffee. Light roasts are really where it's at with this coffee, constructing a "light and bright" cup that brings to mind the floral and tea-like qualities of what we think of as archetypal characteristics of coffee from the Yirga Cheffe region. Star jasmine and honeysuckle flowers come to mind when working through the coffee, a fragrant highlight that triggers a retronasal response. The cup shows abundant sweetness too in light roasts that when hot has the transparency of simple syrup or table sugar, shifting to more fragrant honey as the coffee cools off a bit. Don't take this one beyond City+. Body is on the thin side, which lends to the delicate nature of the cup characteristics found on the lighter end of the spectrum.