Ethiopia Sidamo SUKE QUTO Triple Processing

  • Clean cup
  • Sweet and Floral
  • Fruity tones. Different according to the processing

Variety: Kurume & Welicho

Certification: Organic

Shade trees: Millettia Ferruginea, Cordia Africana, Albizia Gummifera, Anigeria, Croton Macrostachyus, Eucberigia

Processing: 3 different ones: washed, pulped natural and natural

History: 4th consecutive year available at Caffenation

Importer: Trabocca

Rob Says: 4th consecutive year we offer the Suke Quto, but the first year we offer them in 3 different processings: Washed, Pulped Natural and Natural. We’ll try to roast them in small batches, all on the same day, so you can buy them together and compare the different processing side by side.

For the Washed: The mucilage is removed by fermentation, which lasts 36-72 hours depending on the weather conditions. The coffee is then dried on raised African beds (over 200 beds are present at the washing station) for 9-13 days. This version is the cleanest and the best to combine with milk.

For the Pulped Natural: The lot was processed from very red/ripe cherries, pulped by the typical old disc pulpers and parchment was carefully dried on plastic shadenet, not jute. The body and sweetness are much better, while keeping the typical Sidama florals.

For the Natural coffee: The beans are dried on drying beds for 21-27 days, which gives them this rich ripe fruit touch.

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Ethiopia Sidamo GUJI

  • Notes of Caramel & Prunes
  • Chocolate touch
  • Sweet & Creamy

Region: Guji, Oromia region (in Sidamo)

Soil: Volcanic

Quality: Grade 1

Importer: 32 Cup Coffee Merchants

Rob Says: In the past we saw Guji as a Sidamo coffee, but more and more people see it as a region on its own.

When cupping this coffee at origin it brought me right back to 2014 when the Guji was our number 1 espresso and number 2 filter coffee of the year.

This coffee is less refined as the Chelelectu or Suke Quto, but very creamy and powerful. Probably more suitable for espresso, but surely recommended for filter brewing as well.

We bought a shit load of this Guji, so you will surely see it popping up as a single origin coffee now and then, or mixed with other washed coffees in our all famous Mister LGB espresso blend.

Ethiopia Yirgacheffe KOCHERE Natural

  • Very fruity cup (with a wild touch)
  • Notes of lavendel and other florals
  • Nice touch of acidity

Varietal: Various heirloom varietals

Processing: Natural processed

Altitude: The plantation is situated around 2000 MASL

Importer: 32 Cup Coffee Merchants

Rob Says: Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch’elelek’tu in the Gedeo zone. While a “classic” Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado – stone fruit, Konga – citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, you may expect a very spectacular cup, with a surprising acidity; very rare for a natural!

One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee.

note: this coffee is forseen for 2nd or 3rd week of August.

Ethiopia Yirgacheffe KONGA Grade1 (2017)

  • Very Floral
  • Poppy Seeds
  • Peach/Apricot

Altitude: +2000 masl

Processing: Fully Washed

Soil: The red-brown soils in the area have a high iron content and a depth over 1.5m

Importer: 32 Cup Coffee Merchants

 

Rob Says: For the 4th year already at Caffenation and the best sold coffee last in 2016 and the beginning of 2017. We think we found 2 more suitable Ethiopian coffees for our Mr LGB blend, so this year we tend to keep the Konga as a Single Origin coffee, for both Filter and Espresso. It is a tad lighter than last year, but very clean again and more floral. Enjoy!

 

Ethiopia Yirgacheffe REKO

  • Very nice mouthfeel
  • Ripe red fruits
  • Clean cup with notes of spices in the after taste

Variety: Mixed Heirloom, Kurume

Location: Kochere, Yirgacheffe

Soil: Fertile, red brown, loamy soil

Shade trees: Acacia, Lucinicia, Cordial Africana, Sespana

Importer: Trabocca

 

Rob Says: Remarkable that 3 from the first 5 lots of Ethiopia this season come from Kochere, Yirgacheffe. It seems that the climate has been ideal last year.

How does it works, a ‘perfect’ season: it starts with high temperature in front of the raining season and then the right amount of rain – a lot please. This gives perfect flowering and is the start of a good juicy crop. Between late October and mid January the harvest can take place for the 850 farmers who bring their cherry to the Reko Washing Station.

WE EXPECT THIS LOT OF REKO TO LAND BY MID JULY