ETHIOPIA
plums ∙ lemongrass ∙ apricots
This coffee came from the Alemu processing station located near the village of Chelelektu in Kochere at the height of 2000 m. Alemu is a washed coffee consisting of improved varietals and native coffee of forest origin transferred to family smallholder plots and gardens. In this case they refer to it as Yirgacheffe type.
E
thiopian coffees are simply outstanding. On blind cuppings they are instantly recognisable because these coffees have a unique flavour. There are more than a hundred Heirloom arabica varieties ingenious to Ethiopia, which all grow in the wild. The distinctive taste of Ethiopian coffee is most probably due to the varied micro-climates of the country. Ethiopia’s coffee production is 396 thousand tons a year, 95% of which is produced by its 1.1 million small farms. The remaining 5% is grown by state and privately owned plantations, and their number is continuously growing. This specific coffee is from Mr. Alemu’s private wet mill located in the community of Gedeb in Kochere in Yirgacheffe. Yirgacheffe is known for it’s explosively aromatic coffees full of floral, citrus and tea-like notes and they have a light and elegant body. The area where this coffee has been grown has some of the most complex and intense coffee flavors in Yirgacheffe. Mr. Alemu took over the process station in 2004. His goal has always been to produce coffees that highlight the unique flavors of the region. Coffee cherries are carefully selected and processed at Mr. Amelu’s wet mill. Thanks to his expertise and dedicated work his coffees are only of the highest quality.
During the harvest period his workers collect cherries in 7 different hillsides surrounding the wet mill. The cherries are hand-sorted according to their state of ripeness before processing. A 4 disc Hagbes pulper removes the skin and pulp. The coffee beans are then fermented under water for 24-36 hours, depending on the weather conditions. The process is continued with grading the beans in washing channels, and then the beans are soaked in clean water for 12-24 hours. The workers handpick defected parchment at the drying tables. Drying takes 10-15 days on African drying beds on hessian cloths under the sun, but the beans are covered during midday and at night. Ethiopian coffees often cannot be traced back to individual farmers in case of each lot, so we should regard Alemu as the coffee of a micro-region, rather than of a micro-lot.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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photo by The Nordic Approach
Alemu