The return of Mrs. Gemedech
The beloved Ethiopia Mrs. Gemedech has returned, as well as new coffees!
This natural process Ethiopia is a juicy sweet coffee with plum notes and a beautifully smooth finish that leaves a hint of lavender on your tongue.
ETHIOPIA MRS. GEMEDECH
[EETH-EE-OPE-YA • MISS-ISS • GEM-A-DECH]
Process:
Natural
Altitude:
2,050 MASL
Notes:
Cherry, Plum, Lavender
Varietal:
Wolisha, Dega, Kurume
Mrs. Gemedech Fulasa was born not too far from where she currently lives, and she is the only child to her parents. She inherited her 4.5 hectare coffee farm when her father passed away in 2011. In the Gedeo culture, land inheritance usually goes to the male children. However, her being the only child, she has taken this opportunity to inherit the land and shine as one of few female coffee farmers and one of the highest quality coffee farmers in Yirgacheffe. Before inheriting the coffee farm, she and her husband supported their family of four children through the Kocho trade. Kocho is a local staple source of carbohydrates that is made from a trunk of a false banana tree, called Enset – a crop that now allows both additional income and improved soil moisture.
Mrs Gemedech’s land in the famed Idedo region of Yirghacheffe (part of Ethiopia’s southern coffee growing region) is a garden farm where coffee is grown under a shade mixed with other fruits and food staples in a regenerative manner. Fallen leaves and coffee pulp hauled from local mills are the main source of compost. Enset trees (false Banana) across the farm collect water from the rainy season inside their trunks and release it to the ground during the dry season. This helps the soils retain moisture all year round.
This Guatemala is smoother than most, you’ll find notes of black pepper and chocolate. Perfect evening cup of coffee, if you’re into that sort of thing.
GUATEMALA EL RETIRO QUISAYA
[GWAT-AH-MAL-UH • EL • RE-TEE-ROH • KEE-SAYE-AH]
Notes:
Brown Sugar, Black Pepper, Chocolate
Varietals:
Bourbon, Pache
Process:
Washed
Altitude:
1,800 MASL
A quarter of the population in Guatemala are in some way involved with growing or processing coffee. Near the town of Jilotepeque in the Chimaltenango region, is the expansive farm of Finca El Retiro del Quisaya.
The farm was established 100 years ago by the Ortega family and was recently sold to the Arabigos del Sur organization. The name of the farm comes from a river that runs within the land.
During the harvest, the cherries are carefully handpicked and delivered to the mill located on the farm. After sorting, the cherries are pulped with an eco-pulper to remove the external fruit and fermented in aerobic tanks for 14 hours. The beans are then washed and put through a centrifuge machine to remove any remaining mucilage. They are then dispersed on patios to dry in the open sun for ten days.
This honey processed Ethiopia is so sweet, with notes of brown sugar and mandarin.
ETHIOPIA KENISSA
[EETH-EE-OPE-YA • KAH-NISS-AH]
Notes:
Mandarin, Brown Sugar, Peach
Varietals:
74110
Process:
Honey
Altitude:
2,100 MASL
One of the newer cooperatives within the Kata Meduga union, Kenissa was founded in 2018 and processes and markets coffee for its 305-310 members who grow coffee in Agaro.
The details matter, and at Kenissa, they show up in coffee. Most of Kenissa’s members grow variety 74110, with some still having a small amount of 74177.
The young cooperative’s leadership is unusually committed to its success: former members who have secured their own export licenses to market their coffee directly continue to serve on its board or in management roles to help their community, understanding the cooperative’s value for improving the incomes and livelihoods of its members.
Thanks for reading, now enjoy some good coffee!
Take it easy