Ethiopia | Yirgacheffe, Gedeb, NaturalRegular price €18,00
Gotiti Washing Station
Station manager: Ashenafi Olema
Taste Notes: Cotton candy, chocolate mousse, kombucha, canned tropical fruits.
An experimental lot of “pile-up” extended natural fermentation, where heirloom varieties were piled up on the African beds and rolled in a plastic sheet for up to 72hrs. It results in a very sweet, jammy, tropical fruit-like cup.
We collect and process all orders from the webshop every Friday at 15 o’clock*, and ship them on the following Tuesday.
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On a cupping table with more than 20 different coffees from Ethiopia, each of them, with its character and specific taste profile, this lot was a standout. As a last cup on the table, it surprised us without arguing if this is the one we are taking. Its complex sweetness combined with aftertaste similarity to Kombucha, which reflects the specific extended fermentation of this coffee, was the Drop the mic for us.
Yirgacheffe region is a small but well-known coffee region in Ethiopia due to its specific flavour resulting in fruity and floral taste notes in the cup. It is recognised as one of the birth regions of coffee. Mainly farms are growing coffee at around 2000+ meters above sea level, predominantly Heirloom varieties consisting. Many of them are local varieties.
Farms in Ethiopia generally are classified as smallholder farms and are around 1 to 5 hectares in size. Usually, they look more like gardens than farms and coffee trees are grown together with other crops like - false banana and pulse crops of beans. In season one coffee tree provides approximately 5 kg of coffee cherries. Those are then gathered together and sold to washing stations, where they are processed and dried for further consumption.
Beans in this lot classify as Heirloom, containing two locally selected sub-varieties: 74110 and 74112. Both were cultivated in the 1970s at the Ethiopian Jimma Agricultural Research Center (JARC). The general intent to develop this variety was a problem that all origins were facing - struggling with the coffee berry disease. The two first digits of the classification number 74 represent the year 1974 in which they were selected.
It's well-known that the first print of coffee three cultivation, growing and usage started in Ethiopia. Variety 74110 was selected from an original so-called mother tree in Ethiopia, Bishari village, Metu Province, Oromia region. After researching its resistance to coffee berry disease and overall yield, JARC released the variety in 1979.
In the same year, the variety 74112 was released. It originated from the same forest as the variety 74110. Both varieties share the same similarities - relatively compact trees with small leaves and berries.
Harvesting and processing
In December, when coffee cherries have reached their ripeness, they are handpicked by Ethiopian smallholders. The average size of their farms is 1.25 hectares. After the crops are harvested, they are transported to the Gotiti washing station, where coffee cherries are hand-sorted.
After that, cherries are placed on plastic sheets on top of the raised coffee drying beds.
For this lot, cherries are moved up to 15-20 cm thick piles and then rolled up in the plastic. At this moment, the extended fermentation (this time also called - Pile up fermentation) starts giving extra time for sugars to ferment, enriching and intensifying the potential flavours of beans. Fermentation takes up to 48-72 hours, depending on the weather and temperature of the cherries. When the fermentation is over, cherries are dried on beds for ten days.
In the end, beans are sorted out of defects and later by size in the washing stations warehouse. Then coffee is stored for 1-2 months. Then it's delivered to customers in jute bags.