Summary

Super floral, highly complex with fruity notes and a slightly citric acidity: these are the main traits of this Grade 1 washed Ethiopian microlot from the Boji washing station in Kochere.

If you want to experience the impact of different processing methods on the cup profile, another microlot from the same processing station is available processed according to a natural process [Now Sold Out - Sorry]

Details

Origin

This micro-lot, like its naturally processed "brother", comes from the district (woreda) of Kochere and, in particular, from the village (kebele) of Kore. The woreda is located a few kilometers south of the legendary city of Yirgacheffe in the Gedeo area.

The coffees in this region are among the best in the world. In the area the altitudes are considerable, and the taller trees keep the underlying coffee plants in dim light.

Manufacturer

This is one of the two micro lots that Nero Scuro has selected among those coming from the private mill of Boji, Kore, in the Kochere, in this case, processed with a fully washed approach. The processing station collects cherries from small farmers, about 3000, of the area, selecting only quality Grade 1. Each of them grows no more than one hectare.

Until recently, coffee grown by small owners and cooperatives in Ethiopia had to be sold through ECX, the "coffee stock exchange", where the lots were classified by origin and quality (Grades 1 to 5), but they were not, in most of the cases, traced to the origin.

A legislative reform implemented last year (2017) has allowed cooperative processing stations to export coffee directly. This allowed a better separation of the lots, higher prices for farmers able to reach better quality levels and therefore an impulse to obtain higher quality.

Process

In this case, the process followed is of the fully washed type.

The handpicked cherries are firstly selected to eliminate those under- or over-ripe. Mucilage and skin are removed mechanically from the parchment. The beans are then again parsed by density to remove any further unripe or defective beans that are naturally less dense. They are then sent to the fermentation tanks.

The parchment is then left to ferment under water for 24-48 hours, then again classified in the washing channels where the water naturally separates the coffee by density. The selected beans are finally washed for 12-24 hours with fresh and clean water.

The washed beans are placed in a thin layer over African drying beds. During the first few hours, the drying process is performed under shades. The parchment is then dried under the sun for 10-12 days, depending on the weather conditions. The beans are covered with plastic sheets during the central hours of the day and at night.

Once the desired residual moisture level is reached (usually 10 to 12%), the parchment is mechanically removed, and the green beans are packed into GrainPro bags, to protect them during the transportation.

In the Cup

Sweet and slightly citric, when cupped it conveys soft and creamy sensations. Very floral with highly complex flavors of jasmine, lemon, lime, apricot, and caramel, this coffee is available roasted either for filter or espresso extractions.