Ethiopia Sidama Kochowa Town - 5lb Bag

This is a station specific lot from Deri Kochowa town. Deri Kochowa is similar to "Yirga Cheffe" because a lot of different lots of different qualities of coffee come from this area. Names don't equate to a great cup of coffee. But this coffee stood out as an exceptional, late-season Ethiopia, and so we bought some to help us finish out the season. They use traditional disc pulpers to remove the coffee cherry fruit skins, and then soak the mucilage-covered beans for 3 days under water fermentation. After this final layer of fruit is broken down, they agitate the coffee with wooden paddles to free the beans of the slimy mucilage skin, wash once more, and then dry on raised drying beds. This is common practice in most of Sidama, as well as Yirga Cheffe, and produces some of the cleanest coffees we know.

FLAVORS: This lot has a floral and spice smell. The dry fragrance is perfumed with cinnamon stick and died lilac. Adding hot water brings up a smell of floral caramel and baked apple with brown sugar. This cup impressed me because it is loaded with developed sugar and jasmine like florals which is unusual for an Ethiopia coffee in general. Nearing a full city roast you get a candied orange peel and a lemon meringue note.