Ethiopia Yirga Cheffe Tore

Stone fruits come to mind at all points of the cup test, nectarine with cinnamon and sugar, dried apricot and peach, and a finish marked by dried papaya and herbal rue notes. Impressive middle roasts. City+ to Full City. Good for espresso.

Out of stock
88.3
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Lot size 50
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Cultivars
Grade Grade 1
Appearance .2 d/300 gr; 15-17 screen
Roast Recommendations City+ to Full City
Type Farm Gate

This coffee "Tore" comes from the Kochore area, Tore being the village where this privately owned mill is located. Kochore has produced some of my favorite Yirga Cheffe coffees in the past, with a highly aromatic cup and intense, lively brightness. The station is perched at just about 1800 meters above sea level, and the farmers who sell to Tore have coffee planted in the hillside up to 2100 meters. This is a wet processed lot, one of two we bought from Tore (the other dry processed and since sold out), meaning the whole coffee cherry is run through a depulping machine to remove the skin and most of the fruit, then fermented and washed with clean water in cement tanks before laying out on raised drying beds where it takes 1-2 weeks to dry down to a moisture content of 11%. This is when the coffee can be safely removed from the beds, and then transported to dry milling facilities where the outer parchment layer is removed down to the green coffee, which is then bagged for export. This lot was prepared to Grade 1 standards, which means that a great deal of handpicking and mechanical sorting is implemented in order to remove physical defects. 

Cupping this late 2017 arrival, I found "stone fruit" to be one of the first descriptors that comes to mind at all points of the cup test. In dry fragrance and aroma, Tore constructs layers of stone fruit sugar, and spice highlights. At City and City+ roast levels, it presents compact aromatic impression like nectarine cooked down with brown sugar and cinnamon, as well as a delicate profile of apricot tea with table sugar. There are floral highlights too, but much more subtle in smells, and really show in the cup. Brewing City+ roasts produces a simple syrup sweetness that is central to the cup profile, and around which the outlier top notes offer contrasting complexity. A cooling cup offers sweet stone fruit notes like apricot and peach, both dried and fresh, along with raisin, and a tropical dried papaya and herbal rue notes in the finish. My Full City roast showed impressive sweetness too, with rich chocolatey base notes, and stone fruit preserves. And if you like the peachy/chocolate variety of Ethiopian espresso, you gotta try Tore.