flavor profile: sweet & complex; light roast
Starting with relationships, this coffee is a shining example of everything that's right with the world of coffee today. We began purchasing all of our Ethiopian coffee from the amazing folks at Catalyst Trade last year and couldn't be happier. As a majority Ethiopian-owned company, they are 100% focused on building deep relationships and buying coffee responsibly.
This particular coffee perfectly represents that classic washed profile from the Yirgacheffe region: floral, crisp citrus acidity, and a clean, light body.
Here is a bit about this coffee in the words of our friends at Catalyst Trade:
"Recent studies show that about 68% of cultivated land in the Gedeo zone is planted to coffee, and smallholder farmers, producers, suppliers, traders, and laborers contribute to many of the economic activities in the region. The average size coffee plot is between two to ten hectares and yield may be only a few bags up to 60 or so annually. Because individuals’ yields are not usually large enough to comprise an entire lot of coffee, ripe cherries purchased by the washing station are combined and processed together as they arrive. While this does not distinguish an individual farmer’s terroir by lot, it does result in a wonderfully complex and unique flavor profile, representing multiple landrace varieties (landrace being indigenous heirloom varieties that have naturalized to the area)."
WE TASTE: hibiscus, lemon soda, milk chocolate
OUR FAVORITE BREWING METHODOLOGY: Hario V60
VARIETY: Local landrace varieties (Kumie, Diga, Wilsho)
GROWING ELEVATION: 1,870-1,900 MASL (meters above sea level)
MILLING PROCESS: Washed; 48-72 hour fermentation; Sun dried on raised beds
SUPPLY CHAIN PARTNERS:
- Producers - 364 smallholder farmers
Washing Station Owner - Melkamew Zergaw
Dry Mill & Exporter - Catalyst Trade
Importer - Catalyst Trade
meet the farmers:
At Succulent Coffee Roasters, we value our partners and seek out any opportunity to highlight their stories. “Qoke Yirgacheffe” is part of our Transparent Trade Collection and as such, the featured photos give you a behind-the-scenes look at the people behind this delicious coffee.
Catalyst Trade team member Aron, pictured in front of a depulper, which is used to remove the skin and mucilage from the coffee cherry before fermentation.
After the fermentation tanks are drained, the beans are washed in fresh water while agitated with wooden rakes as they make their way down the washing troughs. Rake-wielding local seasonal workers, poised barefoot on the edge of the cement trough, often sing together, raking in rhythm under the blue Ethiopian sky.
Approximately 364 smallholder farmers handpick their ripe cherries throughout the harvest season, bringing each day’s yield to the washing station. There the cherries are assessed for overall quality, weighed on the scale pictured here, logged into the record books, and purchased by the washing station agent.