Location: Geta river, Hayissa Olocho Village, Karamo Municipality, Bura District, Sidamo
Washing Station: Gara Agena (Karamo)
Farmer/Grower: Faysel Abdosh
Varieties: 774110, 74158
Processing: Anaerobic Natural
Altitude: 1900-2300 m.a.s.l.
Density: 1.18 g/ml
Harvest Date: January, 2022
Arrival Date: Ocotober, 2022
SCA Cupping Score: 87.75
Cherries are then closed in an airtight fermentation tank.
to ensure no oxygen can enter throughout the fermentation process.The fermentation occurred for 7 days until the pH level dropped to the target 3.8 in order to highlight the desired profile of winey, dry fruit, juicy, rich floral and tropical flavors.
Throughout the 7 days, the fermentation tanks were placed in concrete water baths to maintain constant temperatures between 15 and 18 degrees Celsius and to keep the fermentation very slow. The fermentation process was homogenized by rotating or moving the tanks.
At the end of the seventh day, the fermentation was suspended by taking out the cherries from the tanks. On the first day out of tanks, a quick drying is applied until the coffee humidity drops to 35%. Cherries were then dried for 30 days under shade on African beds. Once the drying period is completed and the humidity decreased to 12%, cherries were collected and stored in a conducive warehouse for four weeks of resting time before final milling and sorting.
The Gara Agena washing station is owned and operated by the Yonis family. We have had the pleasure of working with Faysel since 2015, and the coffee never disappoints!
This is a good one. Properly controlled anaerobic fermentation by the producers. Flavors are redolent of strong strawberry yogurt. Very reminiscent of Wush Wush anaerobic processed ones!
Thanks for sharing your feedback! I definitely see what you mean with the comparison to a Wush Wush. Glad you are enjoying this unique coffee from Mr. Abdosh!
This a super interesting coffee, which has a big fruity flavor/aroma. The folks at Hacea advise being gentle with the heat when roasting -- heed their advice. I found it tough to prolong development after first crack without resulting in a darker final color than I was shooting for. These beans are quite dense, and what moisture there is seemed to escape more rapidly, earlier in the roast. First crack was faint: with less water vapor apparently still escaping during first crack, the rate of rise remained more or less constant after first crack. Regardless of all that, this coffee seems pretty forgiving in the cup -- it held up to a full city roast with more clear fruit than many much lighter Ethiopian coffees I've roasted.
Hey Steve, we appreciate you taking the time to share your detailed feedback with us and other roasters!
We have also found that letting this particular coffee rest for an extra couple of days after roasting seems to really benefit it. The fruit notes seem to really open up around the 7 to 10 day mark.
Glad you are enjoying it!
This is the craziest, brightest, fruitiest coffee I have ever tried. This coffee is unbelievable!
Based on these roasts: