Ethiopian Organic Dry-Process Sidamo

Ethiopian Organic Dry-Process Sidamo
Country: Ethiopia Grade: 4 Region: Sidamo Mark: Menno,
Certified Organic
Processing: Dry-processed Crop: August 2006 arrival Appearance: 1.8 d/300gr,
17-18 Screen
Varietal: Heirloom Moka Longberry seedstock
Dry Fragrance (1-5) 3.8 Notes: This dry-processed coffee from the Sidamo region has a husky character, more of the typical flavors that are inherent to natural dry-processed coffees: earthy, a little hidey, pungent, fruity, and with a very long aftertaste. Only in the past few years have Organic and Fair Trade coffees come from Ethiopia. Some of these pooled co-op lots can be pretty good, and a few are excellent. It takes cupping to sort through all the offerings, and this year I found 2 lots that were really nice, one dry-processed coffee from Sidamo and one wet-processed coffee from Yirgacheffe (although both are totally different in the cup). This lot has both berry fruit and dried apricot. It has less distractions in terms of earthy and leathery flavors too, common in DP Sidamo coffees. There’s everything else in here too; exotic spice, fresh tobacco, herbs. And oddly enough when we started to brew our test roasts (in this case, the Technivorm), we had ton of blueberry syrup flavors in the cup, something that was not very pronounced on the cupping table. It’s intense stuff. As far as variable cups goes, this is true with all dry-processed coffees, and always true with the Ethiopian dry-processed. It’s just part of the sun-dried coffee process where whole cherry is patio-dried, then the whole husk and parchment is removed in one step, and all defective coffee seeds are removed by visual sorting. That means a few decent-looking seeds will make it through the process that are indeed a bit over-ripe or under-ripe. You can cull out any really, really light-colored seeds after roasting, or leave them in. As a fun experiment, you can try to grind and brew the light ones, or simple munch on them to get a sense of what they contibute or detract from the cup. In a strict sense (that we grade wet processed coffees) they are defective: underripes. But they are a part of the coffee culture, and the cup, with Ethiopian coffees, where there is no wet-mill equipment to sort coffee; it is all done with the hand and eye.
Wet Aroma (1-5) 4.0
Brightness – Acidity (1-10) 8.4
Flavor – Depth (1-10) 8.8
Body – Mouthfeel  (1-5) 3.5
Finish – Aftertaste (1-10) 8.8
Cupper’s Correction (1-5) 1 Intensity/Prime Attribute: Bold intensity/Heavy body and strong "natural" character – dry fruit, apricot, berry.
add 50 50 Roast: Full City + roast is best: I like a more developed roast taste which aids some bittersweetness to the cup and compliments the fruit notes
Score (Max. 100) 88.3 Compare to: Classic Dry-process coffees of Ethiopia and Yemen.

Organic Dry-Process Sidamo
$4.90add to cart $9.31add to cart $21.32add to cart $40.67add to cart $75.46add to cart

About 紅龜 CT Luh

I see, I think ~
本篇發表於 coffee。將永久鏈結加入書籤。


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