While I have a special place in my heart for natural processed Yirgacheffe coffees, last year I branched out and tried a natural from Bombe on the suggestion of my importer. I could not have been more pleased with the decision! This year I rolled the dice on newcomer Faysel Abdosh and once again, I find myself pleasantly surprised! This coffee is top tier and a berry bomb to boot! Chock full of berry flavors with a touch of spice (I think star anise and just a smidge of cinnamon, reminiscent of granola) and a full, creamy body, this is the natural Ethiopian you've been waiting for!
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: March 8th, 2022
Acidity & Brightness: Moderate acidity, juicy sweetness
Balance & Finish: Complex with a lingering cereal-like finish
Body & Texture: Full bodied and creamy
Flavors: Blueberry, blackberry, star anise & granola
Grade: Grade 1, grown at 1990-2150 masl
Processing: Natural (dry) processed, sun dried on raised beds
Grower: Faysel Abdosh
Region: Bombe Municipality, Sidama Zone
Varieties: Ethiopian: 74118, 74110, and 74158
Recommended Roast Range: City to Full City (Light to medium)
Start at City (light) or just in to a rolling first crack and go a bit darker as desired. We find it best not to go any darker than Full City (Medium, after the end of first crack) and most folks will prefer a City + or at the tail end of first crack. Lighter roasts will have more sparkling citrus acidity while medium roasts will accentuate more sweetness and fruit.
Royal Coffee - "This particular coffee comes from a single 35-hectare estate owned by Faysel Abdosh. Faysel purchased the property in 2020 and immediately set to work dialing in processing systems he felt best suited the farm’s high elevation and selective cultivars. The resulting lot, one of the first ever produced, busts Sidama coffee norms for three big reasons. First, it comes from a private estate managed entirely by Faysel from tree to export. Next, the coffee is naturally processed, which is rare for Sidama. Finally, the coffee is a Grade 1, meaning the cup quality and physical preparation is the best that Ethiopia certifies, something especially difficult to achieve. This particular lot was processed using a unique cherry fermentation step prior to drying. Faysel uses a particular blend of cherry ripeness, combining 85 % fully-ripe, 10% over-ripe, and 5% under-ripe cherry together for processing, so as to balance sugars and acids in the final lot. Once fresh-picked cherry is blended to spec and floated to remove all low density coffee, the cherry is allowed to rest submerged underwater for 8 hours, which Faysel believes helps to initiate sugar breakdown inside the cherry and sweeten the final coffee. After the soaking is complete, cherry is laid out to dry on shaded raised beds at a depth of 5cm, where they are constantly rotated for 28 days."