THIS IS PERFECT FOR:
Mid-morning, early afternoon, or a time to sip and savour
Deri Kocha, Sidamo
This was amongst the first coffees we ever roasted, back in 2015, so we’re delighted to have it return once more to our offering. Our love of fully washed Ethiopian coffees is well-known, and Ed visited this mill a few times on trips to the Sidamo region when he lived in Addis Ababa several years ago.
Ethiopian coffee farmers are generally small-holders, with a few hundred trees each, or at most, a couple of hectares. 750 of them will have picked ripe red cherry, and then delivered it supply the Deri Kocha mill, which is managed by Mr Ashenafi Woresa. Because coffee grows wild in Ethiopia, there are probably several hundred sub-varieties being grown, and no-one knows the exact details, hence the catch-all “heirloom” description. What we do know is the high altitudes, from 1,950 to 2,250 metres, which means cherries maturing more slowly, and depth and complexity fo flavour developing, which the processing expertise at the mill (and our roasting) seeks to showcase.
This is a really floral, elegant coffee – we find plenty of lemon zest, and some botanicals – jasmine, bergamot, black tea, verbena, but the finish has a lovely caramel and butterscotch sweetness. In terms of brewing, this is absolutely suited to V60, Chemex, and other pour-over methods, and an Aeropress too. It may be a bot much for espresso, but gove it a go if you’re a fan of bright floral ‘spro’s. Perfect for afternoon tea in the sunshine, or for a morning with a spare hour to curl up and savour. Enjoy!
PART OF OUR NEIGHBOURHOOD:
COFFEE BEAN SPECIFICATION
1,950m - 2,250m
We love this coffee brewed for: