Roaster's tasting notes
Rose Petal, Lavender, Black Tea, Cloves, Sweet Lime, Young Mango
After a delayed harvest in much of East Africa this season, combined with shipping delays due to the global situation, we are glad to finally welcome back Ethiopia to the Amoret line-up. The complexity, nuance, delicacy and intensity of this fresh crop Yirgacheffe reminds us of why we love these coffees so much and why they are so worth waiting for.
Around 650 local smallholders deliver ripe cherries to the Worka Wuri wet mill for careful sorting and pulping, followed by fermentation for 36 to 48 hours, depending on climatic conditions. The parchment is then thoroughly washed and graded by bean density before being dried in the sunshine on raised African beds for 12 to 15 days until ideal moisture content is reached. The drying process involves raking and turning the parchment periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the sun at its fiercest, and also at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level, it is transported to Addis Ababa for dry-milling, grading, and intensive sorting, before being bagged in GrainPro and hessian for export.
Worka Wuri washing station is located near Gedeb town, Gedeo zone, in the SNNP region of Southern Ethiopia. Over a number of years the region has developed a distinguished reputation for fine Yirgacheffe coffees, producing some of the most sought after lots in the world. In their pursuit for perfection, Worka Wuri is no normal washing station. Uniform cherry selection is non-negotiable, attention to detail is the name of the game. This hard work is evident in a stunningly balanced and complex cup: bright citrus, stone fruit and an explosion of floral aromatics come together in a fine tea-like cup to deliver more than a small joy for any coffee lover. 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 Gedeo coffees. This combination of indigenous heirloom varietals - or local landraces, which grow wild in Ethiopia, and the application of the washed process, are responsible for the unique flavour notes and mouthfeel which make for a refined, ethereal cup.
*This lot sourced by Olam Specialty Coffees*