Fratello Coffee is introducing an exciting new coffee to our portfolio at the end of May. We have found an Organic fresh crop Ethiopian that we just had to buy which is replacing the Kembata currently available.
Flavor description: Intense tropical fruits, blueberry and strawberry in both the aromas and long lingering flavors. Thick syrupy body and full of character, yet notably clean and bright through out.
Region: Idido, Gedeo Zone Yirgacheffe
Processing: Natural / Dry-Processed
Crop: February 2009
Varietal: Heirloom and Longberry
Cupping Score: 91
Ethiopia, the birth place of coffee has 5 growing regions, each producing very distinct characteristics from the other. In the south of Ethiopia is a district called Yirgacheffe which is just north of the Kenyan border. Yirgacheffe is currently producing the most exotic flavor profiles in this country and possible the world.
When sourcing an Ethiopian coffee, we look for something different, something unique that would jump from the cupping table. Typically we look for a Natural, or Dry Processed coffee. Natural Processed coffee involves drying the entire coffee cherry in the sun. This process is very difficult to do, and when done improperly, it is easy to create overly earthy, moldy and/or fermented flavors. To establish a clean cup/flavor in a Natural coffee is a goal for all; however, accomplished by few.
The Idido Misty Valley has been produced in a micro-region near the town of Idido called the Gedio Zone. Our supplier owns a mill in the region located at approximately 1,940 m (5,800 feet) above sea level. He sources coffee from small holder “organic garden coffee farms” in the surrounding areas, located between 1,850 and 2,100 meters above sea level. This high elevation gives this coffee the ability to mature very slowly in order to develop the special flavor profile found in the cup.
Aside from the ideal growing conditions, the biggest difference between the Idido Misty Valley and other typical “fancy” Ethiopian coffee’s is the drying and sorting processes. Only the ripest red cherries are selected from the micro-lot farms and brought immediately to the dry mill. These cherries are then spread in a thin layer on elevated drying beds to ensure uniformed drying. Once dry, all of the coffee is hulled, double picked (hand sorted twice) and polished giving the green an amazingly uniform look which is very unusual for an Ethiopian coffee, or any naturally processed coffee.
This is not your typical Ethiopian coffee! Expect an experience.