FLORAL, CITRUS, HONEY
Watch our roasters discuss this coffee – from how its grown to how we roasted it, how it’s tasting, how we selected it and more!
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
The second Ethiopian of the year is a neighbor to the first (EBG) in the Kochere region of Yirgacheffe. Having a pair like this is interesting because we get to compare two coffees in which the variables are few. It could be one group of farms versus another, differences in techniques at two different mills that prepare the coffee or the part of the season that the coffee was picked. Regardless, this coffee delivers a great balance of sweet and citrusy flavors with a delicate floral aroma. We are roasting it simply and lightly to preserve as much of the natural characteristics as possible. An exceptional washed Ethiopian coffee!
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
Various small farmers
Kochere is one of the “woredas”, or districts, in Ethiopia. Bordered by Gedeo, Gedeb and Yirgacheffe on three sides, Kochere is right in the middle of one of the best coffee-producing regions of Ethiopia. While detailed farm traceability is not available for this coffee, we know it is exceptionally grown and processed, and will taste incredible in the cup.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.