Espresso Single Origin: Chirra

$22.00

Country Of Origin: Ethiopia
Region: Gera, Jimma
Process: Washed

Varietal: Heirloom
Altitude: 1960-2050
Flavour Note: Red apple, milk chocolate, earl grey 

In Gera District, we have partnered with the Faysel and Nazif Washing Station to produce this lot. The station serves 750 smallholder producers, collecting their coffee in cherry and processing it uniformly at the mill. The coffee is first depulped
and fermented underwater for 24–36 hours. Then it is washed and laid on raised beds under a shade cover to dry. The drying takes 10–12 days.

Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones.

Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural.

Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia.

Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots.

Cafe Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region.
.

___________________________________________________________________

*This product is a once off item and is not connected to subscriptions.

Read More
$22.00

Espresso Single Origin: Isimbi

$19.00

Country Of Origin: Rwanda
Region: Western Province
Process: Washed

Varietal: Bourbon, typica
Altitude: 1700 - 1900
Flavour Note: Coco, dried cherry, raisin

Nyakarenzo washing station lies in the Rusizi district, Rwanda’s most southwestern region. The region borders DR Congo and Burundi and has a shoreline along Lake Kivu. The washing station lies close to the Cyamudongo natural highland forest. Average elevation in the region is 1924 meters above sea level. Yet, the washing station lies a lot lower than the farms that produce its coffee. This makes it easier for the producers to carry their coffee cherries down after the day’s harvest. Placing the station down the hill also facilitates the water supply to the station from the nearby river network. On a farm level, the orientation of the farms in the hills means that the coffee trees catch a lot more sun hours than the washing station itself. The drying field of the station has less direct exposure to sunlight, which slows down the coffee drying process.

Since the drying capacity of this washing station is very limited and the conditions are not suitable to produce volume, Nyakarenzo naturally took the course of specialty production. The capacity of the station is smaller, so the quality of the total production is easier to control. To start with, the washing station puts great focus on cherry selection starting at the intake point. The manager that oversees the cherry reception strictly controls which cherries are accepted for processing. He checks the quality through flotation because not all quality issues are visible. Next, he submits every batch of cherries to a visual inspection to detect insect damage or other unwanted elements. The quality of the batch is noted so that the producer will receive payment in line with the quality of the cherries and volume he delivered that day.

In the evening, the station will start processing the receipts of that day
.

___________________________________________________________________

*This product is a once off item and is not connected to subscriptions.

Read More
$19.00