Introduction by Chris Kornman
This coffee is sourced from family owned farms organized around the Dumerso Cooperative, currently totalling 246 members. The cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) the year it formed, in 2002, to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia. There are 26 other cooperatives affiliated with the YCFCU, which totals more than 45,000 individual members.
Gedeo receives its name from the ethnic majority in the region, and shares a border to the north with the much larger Sidama zone. Within Gedeo, Yirgacheffe is recognized for its high degree of importance to Ethiopia’s coffee production. It’s especially notable that the town of Yirgacheffe was an early adopter of the fully washed method of processing coffee, where the coffee seed is mechanically depulped and then dried on raised beds.
Green Analysis by Chris Kornman
Roast Analysis by Chris Kornman
With dense, dry coffees like this coffee it’s not uncommon to require a little additional heat during roasting, and for the weight loss during roasting to be a little less than normal. Sometimes this can also mean the coffee will taste quite nice at a lighter roast, as was the case here. Both of my roasts needed a push as the color changed. My first roast was quite fast, and the low drop temp combined with the quick pace yielded a pleasant, very citric coffee on the cupping table. With the second roast I made a conscious effort to draw out both Maillard and post-crack development. This produced an equally admirable cup replete with sweetness, soft stone fruit notes, and floral aromas, but notably muted in acidity. The coffee’s chameleon-like ability to adapt amicably to multiple roasting styles should suit it well for many interesting applications in any given roaster’s lineup.