Kurume and Wolisho are the most common old growth cultivars found in Ethiopia. Kurume is recognized by its compact growth pattern and small leaf and berry size, while Wolisho is much larger both in leaf and berry.
The coffee is very dense and quite small and typically dry for an Ethiopian coffee. It’s one of the densest natural process coffee we’ve analyzed, so keep an eye on Jen’s recommendations for roasting.
A very dense, small screened coffee that we decided to roast two ways. The first roast, PR-352 was a natural progression where we tried to interfere as little as possible. This coffee really wanted to bottom out quickly and at minute 3:17 we added enough heat to finish the roast. We noticed in PR-352 that this coffee needed a lot of energy and cracked very late, so we decided to speed things up a bit and add more heat and sooner in the roast. This steeper curve was preferred on the cupping table with its nice balance of floral and citric acidity with some nice sugar browning flavors by ending at a higher temperature. The combination tasted like a sophisticated lavender and sea salt caramel covered in a complex and fruity dark chocolate.
This fruity, raised-bed natural coffee is really classic for a dry-processed southern Ethiopia. Lots of sun-ripened berry flavors dominate the cup, regardless of brew method or roast style. Its clean prep shows through in the cup, however, so there’s no real funkiness or booziness to the flavor profile, just clean tartaric fruits like grapes, blackberries, and even a hint of ripe banana. Richard, Evan, and I tasted a quick Chemex comparison between the two roasts, and had a slight preference for PR-0353. It showed a little more complex and fruit-candy-like character than its counterpart, which was full and sweet with tons of ripe fruits but maybe a little less complex. Both coffees showcased a high degree of density; the brew time was extended by a pool of water in the grounds that took longer than average to siphon. The coffee was moderately soluble at a relatively coarse grind.