April 2023’s Coffee Origin
Ethiopia Sidamo Durato Bombe Kontama
Natural & Sun Dried
What's Up With the Numbers in the Varietals?
If you've been cupping with us for a while now, you likely already know the answer to this question. For those of you that are new, we invite you to look back at November 2022's blog post titled "Holiday Blend Season Here We come" (Ethiopia - Gera Estate - Natural Anaerobic). Then do a web search for the Jimma Research Center (or Jimma Agricultural Research Center).
In a nutshell though, the Jimma Research Centre is a public institution tasked with researching, cataloging and improving the coffee varietals available in Ethiopia. A integral aspect to improving coffee is the search for varietals that are resistant to Coffee Berry Disease, Blight and other potentially destructive factors to the Ethiopian coffee industry. The coffee we are cupping is an Ethiopian Heirloom, where the 74 refers to the year (1974) when the coffees were studied and the 110 and 112 represent the order the varietals were cataloged respectively.
ETHIOPIA SIDAMO DURATO BOMBE KONTAMA
NATURAL & SUN DRIED
Region: Bombe Kebele, Bensa Woreda
Varietals: 74-110, 74-112
Growing Elevation: 6700+ feet
Harvest: November through January
Process: Natural & Sun Dried
Flavour Profile and Notes: GO CUP YOURSELF and find out!
This Month's Coffee Selection
In 2006, brothers Asefa & Mulugeta Dukamo established Bensa Coffee in the Sidama region of Ethiopia. They have since expanded to 16 washing stations and 4 dry mills. This month's coffee origin is a combined crop from over 600 local farmers. It was grown in Durato's village of Bombe Kebele in the district of Bensa Woreda of the Sidama Zone and was processed at the Kontama Mill (hence, Sidamo Durato Bombe Kontama). The coffee was grown on small farms on the Mountain of Bombe at elevations of 6700 (and higher) feet above sea level. At the Kontama Mill the coffee was sorted, processed and sun dried for 10-15 days as whole cherry. This lengthy process results in a "fruit-forward" profile with a few flavours that are new to our cupping journey, but as always have only one pressing question ...How Does It Taste?
As many of you requested a medium roast this month, that is what you will find at your doorstep. While it is more common to Cup a lighter roast, we are looking for the balance between the origin's potential an the most accessible profile. In other words, a roast that lets you experience the origin, while still offering a great everyday coffee.
From experience, Sidamo origins often include a noticeable amount of "Quakers". Quakers are unripe or damaged beans that make it past the sorting process. They are reflected in the coffee's grade and effect the quality and taste of the coffee. In a roasted batch, they appear as very light brown beans and smell like cereal of puffed wheat or oats when broken open (hence Quaker).
This month's Sidamo offering was smooth, even and roasted very cleanly. There were no Quakers making it evident that the origin put a lot of care into picking, sorting and packaging this coffee. The roast was typical of a Natural Processed Ethiopian, requiring a relatively low charge and steady gentle heat. First crack is loud and proud, quickly followed by a hissing or sizzling sound as the bean goes into Second Crack.
The medium roast of this Ethiopian Sidamo should offer you a full bodied cup, while still leaving hints of the flavours we experienced at a lighter roast. Cupping-wise, you may find watermelon essence that remind you that summer is on the way followed by …wait a minute, if you want cupping notes Go Cup Yourself!
Once you have finished Cupping, click on the “EXPERT TASTED” tab for our tasting notes. Can’t wait to compare notes.
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