Wottona ETHIOPIA
jasmine ∙ bergamot ∙ lemon tea
This coffee showing the unique Sidamo flavour comes from the Wottona Bultuma washing station that processes the coffee cherries harvested this January by the local smallholders at the height of 2000 meters. Wottona consists of local, heirloom arabica varieties often referred to as Sidamo 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 and the distinctive taste of Ethiopian coffee is partly due to the varied microclimates of the country as well. Sidamo is famous for its clean and unique washed coffees and “high quality” sundried with genuine and unique red berry flavours. The Sidama zone covers a large area with very different areas and growing conditions. The coffees can be truly unique and have proven to be characteristic in flavours. The variety is called Sidamo type. This coffee is from a coffee cooperative called Wottona Bultuma. It is sold and marketed by the Sidama Cooperative Union. They are also responsible for the dry milling, sorting and bagging before export. The coffee cherries are bought in the local surroundings and are brought in from more than 2000 meters above sea level. They have several collection centers in the local areas. The cherries are from small family plots of both recently planted trees of improved varietals and traditional old varieties. The variety is called Sidamo
type. The coffee from this producer is limited in amounts and only a selection of the highest qualities were selected and sold. During the production process the coffee was pulped and wet fermented, graded in washing channels, soaked in water and sundried. Cherries were hand sorted for unripes and overripes by the farmers before they went into production. A 4 disc Aagaarde pulper removed the skin and pulp. The coffees were then, separated by density, fermented under water for 24-36 hours, dependent on the weather conditions. It’s then again graded in washing channels in to two grades based on density. After washing it is then soaked under clean water in tanks for 12-24 hours followed by a 10-15 days drying on African beds. From the aroma you’ll find floral notes with jasmine. In the cup expect lemon tea with plenty of bergamot notes.
... 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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