This is an uncommon HONEY processed Yirgacheffe coffee from the sub-region of Gedeo, grown and processed by the Koke co-op. They are sorted meticulously until they have achieved Grade 1 status which is rare for a natural coffee from Ethiopia. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity tastes and aroma. The fruit isn't intense, but strawberry and peach flavors in here are very pleasant and a healthy dose of underlying chocolate. Some orange citrus as well. Not much acidity, but like a typical honey it has velvety, soft mouthfeel. The other flavors of honeydew and chocolate become more or less apparent as you tweak the coffee a degree lighter or darker on subsequent roasts. The coffee has no earthy or fermented tastes, but a nice sweet, lingering aftertaste of cocoa and fruit. Drink it slowly and methodically, savoring the sweetness, lack of bitterness, and the unusual but special fruity flavor that the average coffee drinker has never experienced.
Roast this like you would a natural process Ethiopia. Honeys are always a little bit tricky but anything you can do to give it gradual heat and lots of airflow will make it happier. Give it just a few seconds out of 1st cracks, it reads about 400 degrees on our roasters. If the citrus and floral notes are too potent, take it a degree darker to subdue it. If you're missing the sweetness, take it a degree lighter next time to appreciate the sugars in this bean. Each roast has a tendency to taste just a little bit different which makes it fun and tricky to keep consistent. Being a honey processed coffee, you shouldn't take this coffee anywhere close to the 2nd cracks. If you want to drink it as espresso you can get it up to about 405 degrees without burning it.
US arrival: July 2019
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