ETHIOPIA sun-dried pineapple ∙ peach ∙ milk chocolate
Despite all the difficulties with
the Ethiopian naturals in 2016,
we managed to buy a clean, sweet coffee full of rich, fruity flavours from the Kore village near Chelelektu in Kochere. Enjoy!
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016 has not been the year of dry-processed coffees in Ethiopia. During the months-long cuppings we did not find any truly outstanding coffee. Following the harvest, most coffees have lost their richness or have developed unwanted flavours and taste defects. However, we might come upon great coffees in the most unexpected places. One such place was Estonia, the venue of the first European Roaster Camp. During a break between the programs at the Camp, we had a discussion with Filip Bartelak about reason behind the shortage of clean, dry-processed Ethiopian coffees this season. Filip, an old friend of ours, was one of the instructors at Roasters Camp and he could not agree more with us. He mentioned that he actually had a great Ethiopian coffee up his sleeve. Is it for sale? - we asked. It was. That is the story of this coffee, Kore. Ethiopia has always been the country of extraordinary coffees. Ethiopian coffees can be instantly recognised on blind cuppings because of their distinc-
tive flavour made up of the several hundreds of indigenous arabica coffees grown wild in various micro-climates. 95% of Ethiopia’s 300 000 tonnes of coffee export is supplied by more than a million small farmers. The rest is grown by an increasing number of private and state-owned farms. Kore is a small village near Chelelektu in Kochere, not far from the town of Yirgacheffe. Although the taste of local coffees is mostly determined by the locality of well-known coffee growing regions in the area, the final taste profile of coffees grown near Kore is different from the classic Yirgacheffe or Kochere coffees. This difference is mainly due to the processing methods. As a result, delicate strawberry and redcurrant hints can be detected.
Our coffees taste the best when extracted with water of the proper hardness* range. In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening. Enjoy!
This coffee is grown at the altitude of 1800-1900 metres on small farms. Harvest is nonstop between November and January. The beans are dry-processed in the nearby station. * Total hardness: 50 –175 ppm CaCO3 (2.9–9.8 °d), ppm CaCO3 (2.2–4.2 °d), pH: 6.5-8.0.
alkalinity/buffer: 40 –75 (The SCAE Water Chart)
photo by The Café Imports
KORE