Before we headed to Ethiopia this February, our good friend Morten from Nordic Approach (NA) had already spent considerable time at their cupping lab in Addis curating a selection of nearly 100 different coffees for us to taste. A great benefit of working with such an active and dynamic company as NA is in being able to learn a great deal about the coffees we end up purchasing. This is especially difficult in Ethiopia due to the complexities of the country and the Ethiopian Commodity Exchange (ECX), therefore it is currently the only origin where NA have three permanent staff on the ground all year round.
Our final Ethiopian release this year after the great feedback on Hunkute, Bildiimoo and Kelloo is Samii. Given the tweaks we have made to the roast profiles of the earlier Ethiopian coffees we were really happy with the initial tests of Samii, and are excited to introduce another delicious, distinctive coffee into our filter range.
The Chelelectu washing station is renowned for producing very high quality washed and naturally processed coffees, and so finding the very best lots to feature in our range this year was a welcome challenge! Located in the Kochere region of the Gedeo Zone, Chelelectu is a ‘Yirgacheffe’ coffee. In the past we have had the pleasure of roasting some very delicate, slim and lemony coffees from Yirgacheffe, but the Samii we’re featuring this year has some more depth to the cup profile, with very ripe and soft fruit character, making a change from the ‘tea-like’ quality we often find in coffees from the region. This along with a silky, round mouthfeel makes for a more satisfying and distinctive character, which we’re certain you’ll enjoy through the winter months.
The coffee cherries are sorted upon delivery, before being pulped with a traditional disc pulper and subsequently wet fermented for 24-48 hours. Once the fruit mucilage is broken down by native yeasts the parchment coffee is washed and graded in long channels, meaning that clean and dense seeds get siphoned off to make up higher quality lots. After another soaking stage in clean water, lasting between 12 and 24 hours, the coffee is dried on raised beds for around 12 days. During the hottest part of the day and the coolest part of the night the drying parchment is covered with shade netting, to prevent too much heat getting into the coffee in the first case, and to avoid losing it in the second.
Having a permanent team in the country, as well as staff from their Oslo office visiting throughout the year, NA are able to highlight where production looks promising and gain a head-start in assessing who is going to be producing high quality, consistent lots. We’re pleased to work with them in procuring fantastic coffees from some stellar producers in Ethiopia yet again and are excited to share the results.
Kochere, Yirgacheffe, Ethiopia
Enticing floral notes of jasmine and cedar add to a sweet cup with flavours of whitecurrants and raspberries. A lovely soft mouthfeel carries a perfumed finish.