Region:
ETHIOPIA, NENSEBO
Manufacturer:
FARMERS WORKING WITH KELADA STATION
Farm/Station:
KELADA STATION
Process:
Naturel
Variety:
Heirloom
Altitude:
1900-2100M m
Harvest:
2023
Supplier:
Nordic Approach
Profile:
Filter
Tasting Notes:
FOREST FRUITS, LIGHT CHOCOLATE, PEACH, JASMINE TEA
CUP Score: 87
Roaster's Notes:
Orkun Üstel
Although washed Ethiopias always come to mind when Kafein Kültür's Ethiopias are mentioned, there is now a natural rival to those washed Ethiopias! Ethiopia Diima Bensa Bombe Kelada! I know and see how natural coffees are loved around the world. At this point, although washed coffees are more prominent according to my personal taste, I take care to include a variety of natural Quality Coffees in our selection, keeping in mind the natural lovers. Of course, I take great care when choosing these natural coffees! 😊 The flavor characteristics I look for in Natural Quality Coffees are a clear, clean and balanced palate feeling like washed quality coffees.
As Kafein Kültür, we were invited to the Nordic Approach Spring Cupping event in the spring. This coffee, like the other 2023 harvest Nordic Approach coffees, was selected at the Spring Cupping event. Bombe Kelada was “that” Natural coffee with exactly the taste characteristics I was looking for during the Ethiopian session!
Kelada Washing Station is a station located in the heart of Nensebo Woreda and employs a total of 500 farmers. Farmers working with the station also grow wild unclassified (Heirloom) varieties, including defined varieties that are heirlooms from their families in their region.
Coffee cherries produced by station-based farmers are harvested by family members, then hand sorted to remove underripe and overripe cherries before being delivered to the washing station for processing. Well-harvested cherries are brought to the station for processing.
FERMENTATION
AND PROCESS:
The cherries are dried on a relatively thin cover of about 3-4 cm in the first days. After a few days they increase the layers to 6-10 cm. The cherries are covered during the hottest hours of the day to protect the cherries from intense sunlight, and then they are covered at night to protect them from moisture.
This also helps improve quality as the coffee rests and the drying becomes more homogeneous. Drying naturals at these altitudes can take up to 20 days.
Bombe Kelada, which we are very pleased to host in Kafein Kültür’s Quality Coffee selection, is a candidate to be the favorite Ethiopia of natural lovers with its scent of dried fruits and floral notes, and its flavor with notes such as forest fruits, light chocolate, peach and jasmine tea! At the same time, it is a clean and clear Natural that even washed coffee lovers will enjoy!
Enjoy!
