ROASTERS NOTES : Flavour profile. Banana, Rock Melon, Mandarin Citrus, and a rich brown sugar sweetness is what this coffee has to offer. This coffee is one of our favourites from Ethiopia, such a bright, juicy and thick flavour profile. This ethiopian creates amazing pour overs, turbo shots that taste balanced and sweet, and floral, juicy cold brew. Rest this coffee 10 days minimum after roast date :)
From the wild forest in Ethiopia Koke, natural mutations of arabica trees speckle the wild forest. They grow dense and overhead around the hills surrounding the washing stations. This area is filled with raised drying beds that lay flat, the way the sun hits the drying beds, the low humidity and dry air is what infuses the flavours into the cherries. This coffee truly showcases the naturally, unpruned, unplanted wild varieties that live in Ethiopia, combined with an extended carbonic maceration process done at the Konga washing station.
These Cherries are hand sorted at 20-22 Brix, then placed in sealed tanks that are filled with C02 to push oxygen out. They focus on controlling the yeast activity, and temperature of the tanks, short anaerobic fermentation times enhance the tropical fruity qualities of the coffee. The cherries are then dried on stacked drying beds to slow down the drying time, this bring more texture into the resulting cup. After 30 days the coffees moisture content is reduced to 10-12%, where it is then passed through multiple colour sorters and hand sorters.
