I made this coffee in an aeropress the day after I roasted it for the first time. I found distinct notes of pear in it but knew it was exactly what I was hoping for from this coffee. The next day we cupped it, and although one of my baristas landed on apple cider flavor, I was able to convince him it was more of a pear cider flavor due to the malic and citric acidity mix, which is distinct of pear. This coffee is so enjoyable, and while the dry grounds don't just blow your nose off with fragrance, the dense complexity of it once brewed is really wonderful. You'll notice that as it cools, the spices begin to meld with the pear. And if you swish it around in your mouth it's thick like pear cider, and the nutmeg becomes more noticeable. But then comes the surprise... once the coffee broods for a while to lukewarm, you can't help but notice that the citric acid now manifests itself as raspberry with chocolate undertones. It's like a jack in the box that fully opens up at the end. Coffee that pleasantly surprises! That's our motto:)
Ethiopia Sidama Washed
Region: Sidama Bombe
Farm: Demeka Becha Station
Variety: Heirloom Varietal
Cup: Pear Cider, Nutmeg, Rasberry
The Demeka Becha site is owned by Ayele Tulu, a Sidama man who is deeply integrated into the local area of Bona Zuria, where he has a few sites. His son Tsegab Ayele—who speaks fluent English and eagerly involved with coffee culture globally through social media—is his right hand and manages the project. Tsegab’s younger brother Abinet (still in college but clearly on route to joining the family business) is responsible for photography and making sure that his dad has a chair and is comfortable. This family manages the mill (washing station) that is Demeka Becha, and through their partnership with Catalyst, we have come to this inheritance of incredible flavor this year and hopefully for many years to come.