Ethiopian and Tanzania Naturals
This month we have two naturals from Africa. The first is a lovely natural Ethiopian sourced with our friends at The Coffee Quest that we hope will serve as a familiar baseline to compare and contrast against the natural SL28 from Edelweiss Estate Coffee. They have had successes in experimenting with anaerobic and special processes so this year they have pushed for a focus on developing more consistent and repeatable processing protocols specific for the varieties they produce. This is our first year working with Edelweiss Estate Coffee and we are excited to share their work (this will not be the only coffee you see from them!)
From The Coffee Quest:
"Rumudamo Station is located in Arbegona woreda or Village and is part of the Sidama zone. Managed by Asefa Dukamo Korma, the site sits at an elevation of 2,200 m.a.s.l and is dedicated to producing both Washed, Honey and Natural coffees, where more than 600 farmers contribute with their cherries, mostly with 74112 Heirloom Variety.
For the Natural lot, the coffee is purchased from the farmers, hand-selected once it arrives at the site, and placed to dry in African beds, with constant movement to ensure an even drying. For the Washed lot, the coffee is de-pulped once it arrives at the site, wet fermented for between 48-72 hours, washed and then later placed to dry in African beds to dry for between 8-12 days."
Arbegona, Bensa, Ethiopia
Passion fruit, Strawberry, Apricot
We recommend Recipe A in our brew guide
Edelweiss Natural SL28
SL28 is a variety that has gained wide renown since it’s introduction from Scott Agricultural Laboratories, now called National Agricultural Laboratories (NARL) situated at Kabete, Kenya. As a result its lineage is often considered to originate from Kenya. However, from historical documents its heritage is derived from a parental seed that was first found in Tanzania and brought to Scott Labs for selective breeding due to its drought resistance.
From Edelweiss Estate Coffee:
"SL28 conventionally is presented as a fully washed coffee but we tried to push the flavour parameters. After trialing the potential with various fermentations we found the SL28 to be an extremely versatile coffee lending itself well to many different treatments. In this instance we found that pre-fermenting the SL28 for 3 days and then drying it out as a natural produced a wonderful fragrant and sweet cup."
Raspberry, Honey, Hazelnut
We recommend Recipe B in our brew guide