GREEN


This coffee is drier and denser than normal, and even by customarily dry/dense readings for Ethiopian coffees it still hits high marks on both counts. The high density readings are likely a combination of the very small screen size (over 80% screen 15 and under) and low moisture readings. Strangely, the water activity reading, while fairly average out of context, is a little higher than one might expect for a coffee of this moisture reading.

TASTE

ROAST


Our table of tasters was unanimously in favor of the PR-405 roast of this sweet Ethiopian natural. Malic acid made quite the showing in our notes: peach, honeydew melon, and watermelon were consistently noted. Plenty of sweetness came through as well, and just a touch of jasmine floral that isn’t present in every Ethiopian natural.
PR-406 was tasty, but some dry herbal notes overtook the strawberries and red wine, and PR-405 ended up being the “it” roast.

BREW

Our table of tasters was unanimously in favor of the PR-405 roast of this sweet Ethiopian natural. Malic acid made quite the showing in our notes: peach, honeydew melon, and watermelon were consistently noted. Plenty of sweetness came through as well, and just a touch of jasmine floral that isn’t present in every Ethiopian natural.
PR-406 was tasty, but some dry herbal notes overtook the strawberries and red wine, and PR-405 ended up being the “it” roast.

Origin Information

Grower
Bekele Dukale
Variety
Indigenous heirloom cultivars
Region
Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
Harvest
October - December
Altitude
1,800 – 2,200 meters
Soil
Luvisols
Process
Dried in the cherry on raised beds
Certifications

Background Details

This coffee is produced by Bekele Dukale and processed as a separate lot at the Worka Cooperative where Bekele Dukale is a member. The Worka cooperative is located in the southern district of Gedeb in the Gedeo Zone within the Southern Nations, Nationalities, and Peoples' Region, Ethiopia. Bekele Dukale is part of the single producer project developed jointly between the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) and Royal Coffee. The project was initiated in 2012 with a handful of ‘Model’ producers from cooperatives organized under the YCFCU umbrella who have been willing to work with a rigorous set of processing standards, regular farm visits from the Royal team, and higher cup qualifications. In exchange, producers earn higher quality premiums based on the sale of their individual lots. The popularity of the single producer project has led to increased participation and an opportunity to showcase more coffee from the growing numbers of small and talented producers who continue to work in the cooperative system.