Tasting Notes: Citrus, Floral, Tealike
Process: Washed
Overview
Please welcome our first Ethiopian coffee via Shared Source! Straight out of Guji (our favorite region for coffee in Ethiopia) comes Gotae Sodu, from the washing station owned by Abele Mulugeta Kassa Genete and his son Sisay. Their mill is situated in the town of Kebele, very near to Gotae Sodu itself.
Processing
A few hundred smallholder farmers deliver heirloom varieties to this wet mill throughout the harvest season, usually picking in the morning and bringing only the ripest cherries in from the fields for processing in the afternoon. Each day-lot is then depulped and left to ferment anywhere from 24-60 hours. The coffee is then soaked in fresh, clean water for about 5 hours before being washed. It’s dried on raised beds and frequently raked over to promote homogeneous drying. The parchment then rests before being dry milled and prepared for export in Addis Ababa.
People
Shared Source has been working with Sisay (Abele’s son) for about 6 years now. His work to secure and dry-mill coffees is quite impressive, thanks to his clear labeling and organization. This is their second year actually purchasing coffee from them. New relationships are exciting, and in a place like Ethiopia for sourcing coffee, it’s really all about who you know and building trust between both parties.
Quality
When dealing with Ethiopian coffees specifically, it’s really all about quality preservation, rather than quality creation. Shared Source recognizes this and does its very best to purchase coffee in parchment directly and secure a speedy and safe export.
We purchased a very limited quantity of this coffee, so get it while you can!
