Description

Coffee Tasting Notes

This coffee is not far off from the quintessential top quality washed Ethiopian coffee. The coffee’s top notes are dominated by floral notes, but honeysuckle and coffee blossom are more present that the more typical jasmine flavor. Nectarine, peach, and stonefruit join the mix a bit later. The sweetness is initially that of white sugar, while the acidity is that of citron and stone fruit, however as the cup continues and black tea notes become more prominent, the sweetness becomes more akin to turbinado sugar and caramel.

About The Coffee Producer

This coffee was processed by the Wata Dara Coop in the Sidama region of Ethiopia. The coffee was grown by 2574 smallholder farmers who are part of the cooperative. The thick, rich, vertisol soil, abundant rainfall, exquisite coffee varieties, and expert farming and processing techniques all help to create truly exquisite coffee.

Wata Dara was washed twice. The less dense coffee cherries were removed during the washing process. This separation helps remove the coffee fruits that are less mature, which corresponds well to a lower quality of coffee. During the washing process, the dense, mature, more desirable coffee cherries are allowed to ferment while submerged for between 24 and 48 hours, which helps increase the amount of sugar in the coffee seeds. The coffee is then pulped and dried on raised beds in the sun.

How To Brew This Specialty Coffee

We recommend starting with a 1:15 brew ratio. Using a bit more water may help highlight the floral notes. Brew water should be between 195-200°F.

Varieties: Indigenous landraces and cultivars

Processing Method: Fully Washed, Dried on Raised Beds

Altitude: 6000’

Producer: 2574 farmers surrounding the Wata Dara Cooperative

Roast: Light