The strength of Sidamo coffees lies in the region’s diversity of profiles. The many microclimates and varying soil types lead to striking differences from town to town.
Farmers selectively handpick ripe cherries and deliver them to the station. At intake, employees visually inspect the cherries and accept only fully ripe cherries for anaerobic fermentation. Selected cherries are tightly packed in GrainPro bags and sealed shut. Cherries ferment anaerobically (without oxygen) for 18 to 24 hours. After fermentation, cherries are carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn the cherries frequently to promote even drying. It takes approximately 2 to 3 weeks for the cherries to dry.
Cupping Score: Cherry, Dark Chocolate, Juicy, Red Wine, Floral, Guava
Uraga washing station receives cherries from farmers in the surrounding region. The station is located in Guji, a coffee-growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee-growing region. Farming methods in the region remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops.
This lot is processed using carbonic maceration, a processing technique inspired by winemaking. Like anaerobic fermentation, carbonic maceration typically takes place in a sealed environment. Creating a carbon dioxide-rich environment alters the kinds of microbes that will survive and flourish during fermentation. Different microbial activities will alter the flavor profile and can produce extremely unique and delicious flavors.
Sensory : Lychee, Raspberry, Lemon, Plum, Pink Lady, Blackberry, Winey
Cupping Score : 88
October – December
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