||Ethiopia Yirgacheffe Gedeb Natural Kurume 2015
The growing region of Yirgacheffe in central-southern Ethiopia is world-famous and has some amazing plant stock. This coffee comes from 800 smallholders in the town of Gedeb, which is about 40 KM south of Yirgacheffe (pronunciation: Irgachefe) town, heading towards the Kenyan border. The coffee is grown at an altitude of around 1,900–2,100 metres above sea level.
Many thousands of bags marked ‘Yirgacheffe’ are sold every year but there may be significant differences between them in terms of cup quality. Selecting by cupping cuts the wheat from the chaff, and this coffee was very special on the cupping table. It has been classified as a 'Q-grade Grade 1 fully washed coffee' by the Ethiopian Commodity Exchange Central Liquoring Unit, which really highlights it as an extra special lot.
The varietal is one we don't often see around these parts. Kurume is an indigenous Ethiopian varietal that's smaller in size than other Typica/heirloom beans, but it's very sweet in the cup and also gives a very aromatic cup.
For processing, ripe cherries are delivered to the mill where they're graded and then placed onto raised drying beds in thin layers. They're turned every 2–3 hours in the first few days to avoid over-fermentation and mold growth. 4–6 weeks later (depending on weather and temperature) the beans are de-hulled, transported to Addis in parchment, and then milled, prior to shipping.
In the cup you're going to find what I can only describe as 'liquid Black Forest gâteau' (or Schwarzwälder Kirschtorte if you prefer). There's plenty of dark cherry and chocolate wrapped up in a creamy blanket.
Processing: Sun Dried natural
Producers: 800 smallholders, with up to 2 hectares each
Altitude: 1,900 - 2,100 m.a.s.l.
Soil: Red brown, depth of over 1m.
Rainfall: 1,980mm per year, 8 months rainy, 3-4 months dry
Temperature: Averages 21ºC
Nice and light, a good solid medium roast but nowhere near second crack.
"Quick Look" Guide
Black Forest gâteau, dark cherry, chocolate, creamy.
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