Tasting Notes Dried Figs, Nectarine, Vanilla
Region Gedeo, Yirgacheffe
This coffee was processed at the Gelana washing station, using natural processes and dried on raised beds. Yirgacheffe coffee is much sought after for its bright citric acidity. Its well-bodied, balanced cup combined with flowery, spicy elements and an array of fruity flavours gives it a layered and complex wheel of taste.
Tasting Notes Earl Grey, Citrus, Strawberry
Variety 75227, Merdacheriko
Region Jimma Zone, Gera
At Telila Washing Station coffee cherries from each village are processed separately to create community-separated lots. Coffee is sourced from the surrounding Yukro, Kercho Anderacha, and Genji Challa villages. This coffee lot is a blend of coffee berry disease (CBD) resistant coffee varieties selected in 1974 and 1975. Dominantly it is a coffee variety called 75227 that is CBD-resistant. Well ripe coffee cherries are pulped within 12 hours from the time of picking. Immediately after pulping, the parchment coffee is soaked in clean water for 12 hours. Then parchment coffee is washed and water is changed to prevent over-fermentation. Finally, the coffee is soaked for another 12 hours for the final stage of fermentation. In total, after 24 hours the coffee is fully washed with clean water and graded for the final stage of skin drying under shade followed by drying under the sun on raised African coffee drying beds.
7 days / 13.5g dose / 220ml filtered water / 98° / 3 minute extraction
14 days / 14.2g dose / 220ml filtered water / 96° / 3 minute extraction
21 days / 15g dose / 225ml filtered water / 93° / 3 minute extraction
Chelichele Gr 1
Tasting Notes Guava, Pineapple, Black Grapes
Process Carbonic Maceration
According to the political and geographical limits, Chelichele Washing Station is in the Gedeb Woreda, but according to the congruence of microclimates and final flavour, the washing station and the farms that deliver the cherries are in Yirgacheffe. Farmers delivering to Chelichele washing station carefully select ripe, red cherries at 1,700 to 1,900+ meters above sea level. The station elevates their cherry using unique processing methods, including the Carbonic Maceration process implemented on this lot. Creating a carbon dioxide-rich environment alters the kinds of microbes that will survive and flourish during fermentation. Different microbial activities will alter the flavour profile and can produce extremely distinctive and delicious flavours.
7 days / 16g dose / 260ml filtered water / 94° / 2 minute 45 second extraction
14 days / 16.3g dose / 260ml filtered water / 93° / 3 minute extraction
21 days / 16g dose / 260ml filtered water / 93° / 2 minute extraction
Temam Aba Mecha
Tasting Notes Mandarin, Stone Fruit, Black Tea
Region Bashasha, Agaro
Temam Aba Mecha is part of the Tokuma Farmers Group in Bashasha, a small town in the Agaro Zone of Western Ethiopia. He takes great pride in each harvest, naturally drying each lot on raised sun beds for approximately 20 days at 2000 meters above sea level; producing a rich, sweet, fruity cup. This lot is comprised of Heirloom varieties; these native coffee varieties in Ethiopia are said to be over a hundred years old.
7 days / 21.8g dose / 50g yield / 27 seconds
14 days / 22.6g dose / 50g yield / 25 seconds
21 days / 22.8g dose / 50g yield / 26 seconds