Ethiopia Kochere Beloya Gr1

Tastes Like: Sweet Hazelnuts  Mandarin  Rose Red Wine  Dark Chocolate
 
This coffee was produced on a small 200 hectare farm at a very high altitude in the rich red soils of the Kochere region.  The method of production chosen by the farm is particularly time consuming and requires great skill to execute correctly.  Essentially the process is to ferment the coffee cherry in a fully sealed, oxygen deprived bag.  First the ripest cherries are collected and any floaters removed in water tanks before being placed into the fermentation environment.  Typically coffee cherries would be fermented for around two to five days, however this small lot was fermented for twenty days.  This allows for the mucilage to have a significantly longer contact time with the seed, imparting sweet full fruit flavours.  This needs to be carefully monitored to ensure success.  By the end of the fermentation stage the cherries have taken on a yellow tone, and are dried for 20-25 days on raised beds in the Ethiopian sun.  While drying the coffee is turned frequently to ensure an even process without inconsistencies.
 
All of this effort amounts to a deeply boozy and complex cup, with sweet hazelnut, mandarin and rose notes, a smooth and medium body of dark chocolate and red wine, and a slightly bitter sweet finish.   
 
Available for either espresso or filter coffee brewing.