We’re delighted to introduce two new coffees from Ethiopia and Colombia. A Washed - Extended fermentation grown in the Yirgacheffe region of Ethiopia joins our Highland Collection. Sourced in Colombia, an incredible Honey Processed Coffee from Nariño.
ETHIOPIA | CHORSO
[EETH-EE-OPE-YA • CHOR-SOH]
Process: Washed - Extended Fermentation
Elevation: 2,000 masl
Region: Yirgacheffe
Varietal: Heirloom
Apricot Jam, Black Tea, Floral, Bergamot
Extended Fermentation maintains a consistent water environment throughout fermentation, and is closely monitored to prevent over-fermentation. This controlled process results in dynamic, sweet coffee that reflects the terroir.
Delicate and complex cup, light body with a bergamot mouthfeel, finishes with the sweetness of apricot jam.
From the Chorso kebele in the Yirgacheffe growing area, smallholder producers combine their harvest of Ethiopian heirloom and landrace varieties to be processed through an Extended Fermentation Washed process. This process at the Chorso washing station begins with ripe cherries, which undergo meticulous sorting and float tank separation to ensure only the highest density fruit is processed. The cherries are pulped to remove skins, then placed in fermentation tanks to loosen mucilage from the beans.
Unlike traditional Washed methods, the purpose of the Extended Fermentation method is to maintain a consistent water environment throughout fermentation, conserving water and is closely monitored to prevent over-fermentation. This controlled process results in dynamic, sweet coffee that reflects the terroir.
After fermentation, the parchment coffee is rinsed in washing channels with filtered river water, agitated until clear, and then drip-dried for 6-10 hours. Finally, the coffee is spread on shaded open-air drying tables to further reduce moisture content.
COLOMBIA | APONTE
[KUH-LUM-BEE-YUH • AH-PONE-TEY]
Process: Honey
Elevation: 2,150 masl
Region: Nariño
Varietal: Caturra
Pink Lemonade, Sourdough, Blackberry
This Caturra variety has been planted in the Inga territory, on smallholder farms at an average of 2,150 masl. The elevation, as well as the Galeras Volcano providing nutrient-rich ash, make an exceptionally complex, and sweet coffee.
Just like pink lemonade, this coffee balances sweetness and tartness just right, with the complexity of sourdough and a smooth finish.
The Inga community of Aponte is comprised of descendants of the ancient, pre-hispanic Incas. During the period of conquest, they remained isolated high in the mountains that became their natural refuge. This community did not resume significant contact with the rest of Colombia until the second half of the nineteenth century. Unfortunately, in the 1990’s, contact was mostly criminal, and the Inga’s refuge became a place of cruelty. For years the tribe was forcibly involved in poppy and heroin production under the influence of guerrilla groups, drug traffickers, and paramilitaries. The once-peaceful mountains teemed with illegal plantations and violence, in which the Ingas were trapped until as recently as fifteen years ago.
In the last decade the mountains have become a safe zone for the Inga tribe, and illegal crops were eradicated to give way to a new culture: coffee! The Caturra variety has been planted in the Inga territory, on smallholder properties in the Resguardo Inga Aponte, at an average of 2150 meters above sea level. This elevation, combined with the Galeras Volcano constantly shedding nutrient-rich ash, makes for an exceptionally complex and sweet coffee.
Producers process coffee on their own properties, drying Honey coffee in stacked raised bed solar dryers on their farms. This process reduces water used for washing coffee and complements the natural complexity of coffees from this special region.
Thanks for reading, now go enjoy some delicious coffee!
Take it easy.
