Ecaterina Sasz si Claudiu Stavrica (vicecampioana mondiala la ibric si vicecampionul Romaniei la barista);Ethiopia Yirgacheffe Chelelektu
Buying from Ethiopia continues to be a challenge for us, but the cupping table continues to show us some amazing Ethiopian coffees. However, buying through the Ethiopian Commodity Exchange is still difficult. If you require some traceability or backstory with the coffees, you have to become a detective … it’s a good job I’m becoming quite good at spotting the clues!
This coffee comes from around 600 smallholders who have approximately two hectares of land each. The coffee cherries are handpicked, and the coffee’s grown at around 1,850–1,950 metres above sea level. These smallholders then sell the freshly-picked cherries to the Chelelektu mill.
Ripe cherries are delivered to the mill. Once there, they are graded, and then they’re placed onto raised drying beds in thin layers and turned every 2–3 hours in the first few days, to avoid over-fermentation and mould growth; 4–6 weeks later (depending on weather and temperature) the beans are dehulled before being transported to Addis in parchment, and are then milled prior to shipping.
In the cup this is a super interesting coffee: Juicy Fruit bubblegum mixed with tropical fruits, raw cane sugar and kumquat! Definitely not your typical Yirg!
Clean cup: (1–8): 6
Sweetness: (1–8): 8
Acidity: (1–8): 7
Mouthfeel: (1–8): 6
Flavour: (1–8): 8
Aftertaste: (1–8): 6
Balance: (1–8): 6
Overall: (1–8): 8
Total: (max. 100): 91