Ethiopia Dry Process Yirga Cheffe Wenago - Archived Review

Ethiopia Dry Process Yirga Cheffe Wenago - Archived Review


THIS COFFEE HAS SOLD OUT. Wenago is a nice late season Ethiopia, and anything but subtle: strawberry, raspberry, red apple, stone fruit, fading to sweet tobacco and aromatic wood notes in the long finish. City+ to Full City.

Out of Stock

Additional Info

Cultivars Heirloom Cultivars
Grade Grade 1
Processing Method Dry Processed
Appearance .6 d/300gr, 15-18 Screen
Region Yirga Cheffe
Arrival Date August 2016 Arrival
Roast Recommendations City+ to Full City; a tight range, but we found City roasts to lack sweetness, and Full City+ obfuscates much of the fruited character that makes Wenago unique
Organic No
Farm Gate No
Recommended for Espresso No



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This is a single station coffee from the Wenago woreda in Yirga Cheffe. This grade 1 preparation means the coffee receives extra special preparation, hand sorting from the drying tables to the final milled coffee, separating out under and over-ripe coffee cherry, and any defective beans. This extra work improves the overall cup quality and consistency in roasting. Dry-processing means that the coffee was not pulped (the outer skin removed) and fermented to remove the fruity mucilage layer. In dry processing, the coffee cherry is picked and laid out in raised "beds" in the sun, turning the red fruit to a deep brown color over the course of two weeks. After a storage period, the coffee seed is hulled out in one step, removing all the dried skin, fruit and parchment layers at the same time. This is a later arrival, but still cupping very strong. We recommend roasting to at least City+, as our City roast just didn't quite develop enough sweetness. Also, the fruit flavors seemed to magnify with roast development to a point, and then are obfuscated by bittering roast tones once you hit 2nd snaps.

It's late in the season for Ethiopia, but never too late for ones that are still cupping great. This lot from Wenago station is brimming with sweet fruit smells, the dry grounds showing dehydrated berries and cooked stone fruit, with pungent caramelized sugar highlights. The wet aroma is intense, brown sugar and cherry juice, and a leather-like smell comes up in the steam on the break. City roast is just too light for this coffee, and I recommend roasting to at least City+ for developed sweetness, and even Full City will yield the sweet, fruit-forward cups we look for from dry process Ethiopian coffees. Strawberry, raspberry, red apple, an array of stone fruit - they're all here, and our City+ brew is anything but subtle. There's a acidic brightness in the cup that is a bit unexpected in dry-process coffees and adds structure to the cup flavors. The aftertaste lingers, and berry notes fade to sweet tobacco and aromatic woodiness in the long finish. Our Full City roast carried a nice chocolate-covered berry flavor, and intense bittersweetness.