Cooked brown sugar fragrance, refined sugar sweetness with perfumed floral notes showing and fruited aspects of Meyer lemon, flame grape, and blueberry
This lot comes from a private coffee collection site and processing facility in Uraga and farms are planted as high as 2200 meters in this region. Several hundred farmers in this area sell coffee to this station and the local competition for coffee means prices to the farmer are on the higher end of the scale. Sidama (should called Guji instead as this area is trying to separated) coffee are generally less expensive than the coffees from Yirga Cheffe, but Sweet Maria’s paid the same price for this lot as our Grade 1 Yirgs (actually a bit more).
They use a traditional disc pulper to remove the coffee cherry fruit skins, and 72 hour under-water, and fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally the coffee is taken to the raised beds for drying where it is picked over by hand to remove physical defects and turned regularly to facilitate even drying. It’s the classic coffee processing method in Sidama and Yirga Cheffe zones, and one that develops very sweet and clean coffees.
- Origin – Ethiopia
- Region – Uraga Woreda, Guji Zone
- Washing station – Hana Asrat Tilhun
- Altitude – 2200m
- Cultivar – Heirloom Cultivars
- Process – Wet Process (Washed)
- Sourced – Sweet Maria’s