GREEN


As with many Ethiopian coffees, this lot is dry and has a pretty small screen size. While coffees from this area of the world tend to generally be much higher density than average, this particular lot seems to be an exception, posting fairly pedestrian numbers in that regard.

TASTE

ROAST


My first roast (PR-0275, gray below) used a very low gas charge and ramped up gradually into first crack. I let the coffee develop a little longer, and the roast ended up accenting a number of the lovely stone fruit, citrus, and floral notes with some sugar-browning sweetness.
For fun, on my second roast (PR-0276, red below) I was curious what the effect of a very hot charge with similarly low gas setting would produce. I heated the drum up and then dropped the gas immediately as I charged the coffee. A much quicker roast with less frequent and more subtle heat increases ended up somewhat light in color and cupped quite a bit like a sample roast.
In the end, both roasts were well received; the coffee is quite nice and is pliable enough in the roaster to produce some stylistically different but qualitatively similar results.

BREW

Some coffees demand you take it slow. This coffee would like you to take your time.

Ethiopian coffees have some common attributes, as you would expect from any given origin. One attribute that has always struck me as being unique is the propensity for Ethiopian coffees to restrict water flow during drip coffee extraction. Whereas a Honduran, Sumatran, or even Kenyan coffee would finish dripping through by three minutes, an Ethiopian coffee might take up to five.
Making pots of this lot was no different in this regard, and coarsening the grind did not make as appreciable of a difference as I would expect. This wasn’t necessarily to the detriment of the finished product; both roasts of this coffee were quite pleasant.

I did prefer PR-276 slightly, so from Chris’ perspective, taking things quickly in the roaster resulted in some very lively notes. For my own part, I didn’t have much of a choice! Take a look at a couple of my brews above.

Origin Information

Grower
Dama Cooperative
Variety
Indigenous heirloom
Region
Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
Harvest
October – December
Altitude
1,750 – 2,300 meters
Soil
Vertisol
Process
Fermented underwater for 12-24 hours, washed with clean spring water, soaked for another 12-24 hours, and dried on raised beds
Certifications

Background Details

This coffee is sourced from family owned farms organized around the Dama Cooperative located within the coffee region of Yirgacheffe in the Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia.  The Dama Cooperative currently has 1, 957 members.  In 2002, the cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established in 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia.  There are twenty-six other cooperatives affiliated with the YCFCU totaling more than 45,000 members.