Molasses, Mango, Vanilla

Producer: Small Holder Farmers
Origin: Yirgacheffe, Ethiopia
Varietal: Indigenous Heirloom
Elevation: 2050 masl

This grade 1 microlot is from Aricha drying station in Yirgacheffe. This lot is sourced from smallholder farmers cultivating Kurumie, a local subvariety of Ethiopian heirloom. The post-harvest process for this lot involves extended fermentation in airtight stainless steel tanks, into which CO2 is pumped in to displace the air (specifically the oxygen which can affect the fermentation process). This process allows bacteria to break down the sugar and pectins in a controlled way which avoids negative over-fermented flavours whilst increasing acidity and cup complexity.

The Region

Kochere Beloya washing station is located in Kochere district in the Yirgacheffe region and processes cherries from local smallholder farmers cultivating between 1,900 and 1,950masl. The station includes 12 standardised fermentation tanks and 136 drying beds. Coffee trees are typically shaded by Cordia and Acacia and the predominant varietals are known locally as Kumie, Diga & Wilsho.

Over a number of years the Yirgacheffe region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present as juicy and jammy stone-fruit flavours, floral notes and chocolate with a creamy body.

The Process

Cherries are delivered to the mill for careful sorting, to select only the ripest. The cherries are then vacuum packed in special sealed bags where they anaerobically ferment for 120 hours. The anaerobic process begins after around 18-24 hours, due to the build of CO2 pressure in the bags. The fermented cherries are then dried in the sun on raised African beds for 15-18 days, during which they are carefully turned to prevent over-fermentation or mould formation. Once the cherries have sufficiently dried they are rested before being transported to a central dry mill in Addis Ababa for secondary processing (hulling, grading, sorting and handpicking).