||Ethiopia Shakiso Abyot Boru Washed 2015
||Varietal: Heirloom – typica and various other indigenous Shakiso sub-varietals
Ethiopia is the birth place of coffee, and is the only indigenous place coffee grows. Some of the plant stock can only be found in Ethiopia and has the ability to offer some of the most amazing and diverse cup profiles. With this diversity comes some ends of the spectrum, I have tasted lots of very ordinary lots that I would never stock, and why Africa remains a tough place for us to find consistency and amazing coffee. But I have also tasted some of the most special coffees ever from this region, and Africa has the ability to show the non believers that coffee can taste of other things.
This coffee comes from near the town of Shakiso in the Jemjem sub-zone of the Sidamo province of Ethiopia, approximately 100 kilometres south west of Yirgacheffe and 70 kilometers west of Hagere Maryam.
Every now and again something hits the cupping table that's a game changer, that reminds you why you cup everything. This one came as a huge highlight and one of the most exciting samples of this year, wow this is different.
A little bit about the processing behind this amazing washed coffee...ripe cherries are delivered to the mill in Shakiso where they're graded, sorted, de-pulped and then fermented underwater for between 24 - 48 hours, depending on temperature and humidity. Parchment is sorted in washing channels, and then placed onto raised African drying tables. The drying period generally lasts for up to 2 weeks, until moisture level in the coffee reach 12% or lower.
In the cup there's a fresh lemon, hot liquid lemon...tart, zingy, juicy and covered in lemon zest. Think of a hot summers day when you slice a lemon to put in a drink, you get that waft of lemonyness, it's that right there in a coffee. There's a little black tea in the finish but overall it's lemony lemon, deliciously different.
Mill: Shakiso (Abyot Boru)
Owner: Abyot Boru washing station
Process: Fully Washed
Varietal: Heirloom – typica and various other indigenous Shakiso sub-varietals
Altitude: 1,850 - 2,100 m.a.s.l.
Rainfall: Average 2000 mm per year, 8 months rainy, 3-4 months dry
Temperature: 18ºC - 26ºC
Grown: Wild forest conditions
Producers: Approximately 750 farmers
Nice and light, a good solid medium roast but nowhere near second crack.
"Quick Look" Guide
Lemon, tart, zingy, juicy, lemon zest, black tea.
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