||Ethiopia Desalegn Ayele Natural 2019
||Varietals: Kumie, Diga & Wilsho
Sometimes we come across a coffee in our travels that we don't initially know a whole lot about, but it's so tasty that we just have to have it. We bought this coffee from the cupping table and have found out as much as possible going forward from there - we love our long term relationships lots and lots (we're kind of known for it) but we do enjoy making new partnerships and doing a bit of research!
Desalegn Ayele and his family live in the Chelchelie Kebele, in the Gedeb District, in the South-West of Ethiopia. This is a little south of Yirgacheffe town, and not too far from the town of Chelelektu (which some of you will recognise as somewhere where we've also sourced some lovely coffees in the past!). Desalegn is 20 years old and lives with his wife and child on their 0.8-hectare farm. Pop 05°54'11.1"N 038°21'29.98"E into your desired maps website to see exactly where they're based! The 2018 reform at the Ethiopian Commodity Exchange opened up new opportunities for farmers - if they wanted to - to sell coffee in a more direct way, which is how we're able to tell you so precisely where this coffee comes from.
His coffee is grown at 2017 meters above sea level, which is fairly high even by Ethiopian standards, and consists of the varieties called Kumie, Diga and Wilsho. These three varieties are popular landraces around Yirgacheffe - ones which local farmers have cultivated and shared between themselves over the years due to their suitability to the local growing conditions and reputation for high-quality cup profile. These local varieties of coffee grow amid shade from Cordia Africana trees (a common choice in coffee plantations for both the shade canopy it provides and the edible fruit which follows it’s white flowers) and the giant herb, Acacia Ensete Ventricosum (also called Ethiopian Banana). This lot has been naturally processed, with the cherries dried intact for 18 days before being milled to remove the fruit skin and pulp.
This makes me think of a peach & raspberry smoothie - fresh fruit but with a lovely, viscous texture. There's a dollop of cream in there too and a tiny hint of blueberry, with a little dust of cocoa coming through as it cools. This is a great example of Natural processing - super clean and fresh in its flavours.
Producer: Desalegn Ayele
Altitude: 2,017 m.a.s.l.
Coffee growing area: 0.8 hectares
Shade trees: Cordia Africana, Acacia Ensete
Varietals: Kumie, Diga & Wilsho
Processing method: Natural
Drying method: Raised beds
Drying time: 18 days
Peach & raspberry smoothie, cream, cocoa
Clean cup: (1–8): 8
Sweetness: (1–8): 7
Acidity: (1–8): 6.5
Mouthfeel: (1–8): 7
Flavour: (1–8): 7
Aftertaste: (1–8): 6
Balance: (1–8): 6.5
Overall: (1–8): 7
Correction: (+36): +36
Total: (max. 100): 91
Medium – just up to the edge of second, but this will need to go fairly hot for an Ethiopian coffee to get to the point the flavours really sing.
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