DIIMA BEDESSA #1. ÄTHIOPIEN, OROMIA, GUJI.
ESPRESSO Siebträger / Schraubkanne / Aeropress
We taste: STRAWBERRY. ORANGE. LEMON.
Der Diima ist ein vielseitiger und eleganter Natural. In der Nase: intensives Erdbeeraroma beim Öffnen der Packung, und auch in der Tasse ist er ein richtig frischer, fruchtiger, sommerlicher Kaffee. Beeren, Zitrusfrüchte und Spritzigkeit machen diesen Kaffee aus. Fruchtig im Espresso und herrlich ungewöhnlich mit Milch.
Aufbereitung / processing : natural
Varietät / variety : 74110, 74112
Anbauhöhe / height : 2100 - 2200m
FOB: $ 3,50/lb
Händler / Importer: Nordic Approach, NOR
SCA Score: 86,75
NORDIC APPROACH'S STORY:
We've known Asnake for many years now, and his attention to detail and processing skills bring forward the true flavours and potential of Ethiopian coffee. As of the 2020 harvest, Asnake build his own company and vertical integrations and we are thrilled to be partnering with him in creating experimental lots, expressing washed and naturals in the years to come.
Cherries are collected manually and hand sorted later. The cultivars are Welisho and Dega. The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density. Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots. After fermentation, soaking takes place for 2 hours. Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours. After the harvest season is over the coffees are moved to warehouses and dry mills in Addis. Trucking is expensive in Ethiopia. The coffee trucks must pass a local ECX checkpoint where its contents are graded and registered as an exportable product, before it continues to Addis Ababa.