by Central Coast Coffee: Boutique Roasted Coffee, Tools & ...
Origin
Ethiopia
Process
Natural
Variety
JARC varieties, Local Landraces
Altitude
2100 - 2300 masl
Roast Profile
medium
Roast Type
espresso
<p><strong>Tasting Notes/Sensory</strong>: Tropical Fruit, Grape, Raspberry, Blueberry, Chocolate<br><strong>SCA CUPPING SCORE: </strong>85<br><strong>Suitable with Milk?</strong> YES<br><strong>Roast Level</strong>: Medium<br><strong>AGTRON</strong>: 62<br><strong>Roasted Level Suits:</strong> Espresso<br><strong>PROCESSING</strong>: Natural<br><strong>Grade:</strong> Grade 1<br><strong>FARM/COOP/STATION:</strong> Boji Washing Station<br><strong>VARIETAL:</strong> JARC varieties , Local Landraces<br><strong>ALTITUDE:</strong> 2,100 to 2,300 meters above sea level<br><strong>OWNER:</strong> 500 producers delivering to Boji washing station<br><strong>SUBREGION/TOWN:</strong> Kochere<br><strong>REGION:</strong> Yirgacheffe<br><strong>FARM SIZE:</strong> <1 hectare on average<br><strong>HARVEST MONTHS:</strong> Low elevations: October - December | High Elevations: November - January</p> <p>This Natural washed coffee from Boji washing station in Kochere, Yirgacheffe is rich and fruity with winey berries and dark chocolate.</p> <p><strong>Harvest & Post-Harvest</strong></p> <p>Natural processing at the station follows the traditional Ethiopian methods. First, cherry is floated and visually checked for underripes, overripes and damaged cherry. After washing cherry in clean water, workers transfer cherry straight to the drying field.</p> <p>They spread the cherries in a single layer. During the first few days, cherry is carefully turned every 30 minutes to ensure evening drying. This is also when workers remove any damaged cherry. After a few days, cherry is adjusted so that it sits in a slightly thicker layer, which helps slow the drying process. Drying typically takes between 2 and 3 weeks. </p> <p><strong>What is Grade 1?</strong></p> <p>Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grades 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.</p> <p><strong>Coffee in Ethiopia</strong></p> <div> <div> <p>While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.</p> <p>The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.</p> <p>Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.</p> </div> </div>
This bean is roasted by Central Coast Coffee: Boutique Roasted Coffee, Tools & .... Visit their website to buy direct, or track it in the app to log your shots.