Ethiopia Gemeda Elias Dube Natural Kurume, CoE #19 2020


Bean name Ethiopia Gemeda Elias Dube Natural Kurume, CoE #19 2020
Country Ethiopia
Region West Guji
Other info Varietal: Kurume


*Please note that this coffee is sold in 125g bags, not in our regular 250g*

Oh boy, do we have a special coffee for you here folks! Firstly let's get a little background on the Cup of Excellence. In their own words,

"Cup of Excellence® is the premier coffee competition and auction worldwide! It is also the highest award given to a top-scoring coffee. The level of scrutiny that Cup of Excellence coffees undergo is unmatched. All of the Cup of Excellence award winners are cupped at least five times (the top ten are cupped again) during the three-week competition. Literally hundreds of cups are smelled, tasted and scored based on their exemplary characteristics. The prices that these winning coffees receive at the auction has broken records time and again and prove that there is a huge demand for these rare, farmer identified coffees. The Cup of Excellence program has set the standard for the increased premiums that farmers have been able to receive for their exemplary coffees. It continues to build a much more transparent infrastructure and gives farmers the tools needed to improve the economic model of their farms. It also gives farmers an incentive to experiment with varietals and processing techniques knowing there can be a recognition and financial reward for their hard work and effort."

Ethiopia has a reputation as one of the very best coffee producing countries in the world and this year was scheduled to be the first-ever Cup of Excellence competition for Ethiopian producers. Quite rightly the coffee industry watched on expectantly to see what would happen, and the results of the judge's deliberations were hotly anticipated by nerds like us around the world!

But then 2020 happened...sadly after the initial preselection stage the Covid-19 pandemic put a halt to the usual process of the competition - travelling and slurping shared coffee are pretty high up on the no-no list at the moment! Thankfully an alternative was found and the organisers decided to do things a little differently in these extreme circumstances: like so many events this year they chose to run the competition remotely!

This special set-up meant that a particularly top-notch jury were able to pass judgement on the coffees. A highly experienced set of judges (including Erwin Mierisch of Finca Limoncillo fame among others) cupped the coffees in their own labs around the world and we ended up with a well-deserved top 30 winners! When it came to buying some of these coffees from Ethiopia, with such a strong jury, we were very confident that all the lots which made the auction were going to be sensational.

The 2020 Cup of Excellence Ethiopia competition was completed as follows:

Preselection stage: February 17th – 28th
Held in Addis Ababa, Ethiopia, with head judge Paul Songer and supporting head judge John Thompson, plus 16 National Judges.

National stage: April 6th – 10th
Held in Portland, USA, with head judge Paul Songer, plus judges Ricky Dyson and Darrin Daniel.

International stage: Completed on different dates
Held around the globe featuring the judges Paul Songer, Silvio Leite, Erwin Mierisch, Eduardo Ambrocio, Edwin Ambrocio, John Thompson, Darrin Daniel, Erin Wang, and Alex Pond, in their respective labs.

Cup of Excellence auction: June 5th
The winning lots are the top 30 coffees that scored above an 87 by the Cup of Excellence International Jury. These coffees have each been cupped a minimum of five different times during the cupping process.

National Winners auction: June 22nd – 26th
The National Winner lots are coffees scoring 85+ points during the International Week by the Cup of Excellence International Jury. These coffees have each been cupped a minimum of five different times during the cupping process.

We’re very excited to have a small amount of lot #19 from Gemeda Elias Dube available to share with you. Gemeda Elias Dube, 32, has been working on his father’s land growing coffee since he was 15 years old. When he was 21 he started his own coffee farm on 7 hectares of land given to him by his father, near the city of Shakiso in the West Guji region.

Today this little parcel of land has expanded to a total of 86 hectares. He also works with 103 local farmers who have a further 490 hectares of land between them. “I provide improved seedling and technical support to my farmers to ensure quality production,” said Ato Gemeda. Between collections from these outgrower farmers and produce from his own farm he cultivates a total 1,340,000 kilograms of coffee annually.

Within this annual crop there are a staggering 7410 varieties, and lots from these are processed both as Washed and (as this lot is) Natural dry-process coffees. His coffee is auctioned through the Ethiopian Commodity Exchange, ECX. “I understand quality wins, but the market sometimes is not encouraging” says Gemeda, “This kind of competition is what quality producers like us can benefit from”. Having submitted multiple coffees for the Cup of Excellence Competition, two of his coffees landed in 19th and 24th place with scores of 87.79 and 87.43 respectively. A fantastic result for some wonderful coffees!

This is a delicious deluge of decadent dark fruits! There's sticky plum jam dolloped on to creamy black cherry yoghurt, then a good slosh of cassis mixed in too.

Country: Ethiopia
Region: West Guji
City: Shakiso
Producer: Gemeda Elias Dube
Farm: Gemeda Elias Dube
Varietal: Kurume
Processing method: Natural
Farm size: 86 Hectares

Cassis, plum jam, black cherry yoghurt.

Clean cup: (1–8): 6.5
Sweetness: (1–8): 7
Acidity: (1–8): 7
Mouthfeel: (1–8): 7
Flavour: (1–8): 8
Aftertaste: (1–8): 6.5
Balance: (1–8): 6
Overall: (1–8): 7
Correction:(+36): +36

Total (max. 100): 91

Roast Information
Medium - through first nice and steadily to get both that creamy body and juicy fruits, but dropping in the gap and staying well before second.

Cupping notes

Clean cup None/8
Sweetness None/8
Acidity None/8
Mouthfeel None/8
Flavour None/8
Aftertaste None/8
Balance None/8
Overall None/8
Correction +None
Total 91

« Back to Coffee Archive