We have some scheduled site maintenance to take care of, so our shopping cart will be down for about an hour starting at 6am PST on Wed. 10/17. You can still window shop...you just won't be able to buy anything until around 7am. Sorry for the trouble and thanks for your patience.
Complex with layered sweetness, fruit, and an ultra clean finish. Light roasts have a honeyed flavor to them, with lively acidity. There's a bit of citrus for sure, and a nice herbal tea-like flavor. As this coffee cools, notes of raisin, clove, and date sugar emerge. A bit of jasmine too, most expressed in the middle and finish - and actually, the floral element in the finish reminds me of rice candy.
This Yirga Cheffe lot comes from a washing station in the Kochore kebele. "Kebele" is a political district south of Yirga Cheffe town and is home to many small farms. Private and cooperative stations abound, and as one of the official designations of the Ethiopia Coffee Exchange, many coffees can be sold as Kochore/Kochere. Our coffee is from one washing station in the district, very close to the main commercial town of Chelelektu. I visited this station early in the year, but after production had basically ended for wet-process coffees like this one. The station buys coffee cherry at prices that ranged from 11 to 15 birr per kg of cherry in the past season, quite a lot more than other zones in Ethiopia where farmers are paid as little as 5 birr. They are also pulling from some very high altitudes in this catchment area, with many farms above 2000 meters. The coffee is delivered down from these high altitudes to the washing station where it's traditionally wet-processed and laid to dry on raised beds. We've cupped so many great coffees this year, and from this region in particular, and so we're super pleased to have secured a coffee of this quality and size. It's been prepared to Grade 1 standards. It's worth mentioning for those of you with grid-drum roasters (Behmore, etc), there are some 14 screen beans in here that will fall through the screen. Not impossible to roast, just be aware that there will be a very minor loss on the inside of your roaster.
Elements of spiced sugar and butterscotch syrup provide a potency to this coffee's profile. Grinding the coffee lets off a smell of dark maple sugar and a nice date note. There are allusions to florals, but they do not dominate. The dark, raw sugar smell builds quite a bit in the wet aromatics, and there's a bit of molasses too. More florals - like dried wildflowers - come up when breaking the crust. As brewed coffee, this one's complex with layered sweetness, fruit, and an ultra clean finish. Light roasts have a honeyed flavor to them, and the acidity is lively and defined. There's a bit of citrus for sure, and a nice herbal tea-like flavor. As this coffee cools, it builds in complexity with notes of raisin, clove, and date sugar emerging. A bit of jasmine too, most expressed in the middle and finish - and actually, the floral element in the finish reminds me of rice candy. This one's not particularly bodied, and maybe best as a brewed coffee and not as espresso. But if you're like us, any dark roasts will find their way in our espresso machine at some point or another_‹_we'll keep you posted.