About Ethiopia Geredawha Natural
This is another excellent coffee is from Ninety-Plus, a US company that has been working for some years in Ethiopia to develop coffees of real distinction. Last year we offered Tchembe, which was very popular among our natural fans. However, after cupping this year's offerings, the Geredawha grabbed us as best. Ninety Plus places emphasis on coffee cherry processing, which is what they attribute to be the most important element toward producing great coffee. They have made an art out of working on the processing side and they consider themselves 'coffee makers' rather than producers. Of course, they need to begin with highly selected cherries, but from there they separate coffees based on the desired cup profile and alter their processing techniques to achieve their aims. This places less emphasis on varietal, microclimate and farm management and puts the focus more squarely on how to get these nice coffee cherries to taste very special. The Geredawha coffee is certainly that, profoundly powerful and distinctive. Aficionados of natural process coffees will certainly want to try it.
Ninety-Plus separates their natural coffees by how much the the final coffee has been influenced by the drying fruit pulp. The Geredawha has a strong influence of the coffee fruit surrounding the seeds. This is very cleanly prepared coffee for a natural, with a minimum of quakers which are often more frequently found in naturals. The result is an even roast.
Location: Yirgacheffe, Gedeo, SNNP
Elevation: 1750-2300 meters
Varietal: Mixed Heirloom
Arrived packed in Grainpro bags.
Cup Characteristics: Per Ninety Plus - Honeysuckle, milk chocolate, cocoa, sweet melon, light citrus, rose water. Background Our first coffee with a rose component inspired the name Geredawha meaning “rose water.” To this we add - Aromatics of chocolate, cherry, very fruity. In the cup, dark chocolate, cherry vanilla. Honeysuckle, sweet tobacco. Big, lush and juicy cup. Heavy, earthy, broad body. Overall, a very big fruity flavor profile. Big cup.
Roasting Notes: This delicate profile should be roasted lightly to enhance its subtle but distinguishable nuances. We stopped this roast just past first crack and it seemed ideal. Second crack had not yet started at all. On a Behmor a P2 or P3 would work well. Please note: this is a high chaff coffee and we strongly recommend that you do not exceed roasting half pound per batch if you roast on a Behmor.
Ethiopia coffee facts:
Population (2206): 75 Million People
Domestic Consumption: 1.5 Million bags per year
Coffee Export: 1.5 Million Bags of 60 Kg. (132.29 lb.)
Cultivated Area: 400,000 Hectares (988,000 Acres)
-- Unwashed: October to March
-- Washed: end of July to December
Arabica Introduced: The birthplace of coffee. Oldest
recognized country of origin for uncultivated Arabica species.
331,130 (94%) Smallholdings (less than or equal to 2.47 acres)
19,000 (6%) Government
Washed: Sidamo, Yirgacheffe, Limu, Bebeka
Unwashed: Harrar, Sidamo, Djimmah, Lekempti (wild coffee
Botanical Varietals: Numerous indigenous cultivars.
About 50% of the coffee produced in Ethiopia is consumed there as the population has a rich coffee drinking culture, replete with ceremony and tradition.