Overview
This is a double washed coffee from coffee farmer Desta Gola, a member of the Adame Gorbota Cooperative in Gedeo, Ethiopia.
The flavor profile is effervescent, floral, and clean. We tasted lemon, grape, jasmine, black tea, and peach.
Our roasters found the coffee nearly effortless to roast and enjoyed moderately high heat early with slightly extended Maillard reactions.
Like a little dust of gold as an espresso, this coffee worked well with a medium dose and high yield, and tends towards high solubility in pour-overs as do many Ethiopian washed coffees.
Taste Analysis by Isabella Vitaliano
Effervescent, floral, and clean, you can’t ask much more from a coffee. A seemingly simple base of pink apple, rose, and vanilla is accented by light florals of rose and orange blossom and white grape. Not your average grocery store grape (typically a low-tier fruit in my opinion). No, this is the type of random California-native grape you have had the pleasure of sampling that just happens to grow in a neighbor’s back yard. Crisp, insanely sweet and reminiscent of the grocery-store grape but taken to a whole other level.
You’ll find some white-flesh fruit like rambutan or lychee in the cup. The light and crisp flavors are accompanied by sweet cashew butter that holds the structure of the coffee together and presents the opportunity to take it as light or dark as your heart desires.
In the brew analysis the team found lots of black tea in different brew metrics along with grape soda, peach, raspberries, hibiscus and pomegranate. With so many variations in this coffee to explore, and all of them delicious, you will be delighted and charmed by this single farmer lot from the Gedeo Zone.
Desta Gola cultivated this single farmer lot on his 10-acre farm near the town of Gorbota located in the heart of the coveted Gedeo Zone. Desta has been cultivating coffee since 2013 and with the help of the single lot program he has been able to sell his coffee as a micro-lot in recent years. Coffee is Desta’s main source of income to support his wife and their nine children (6 girls and 3 boys). Ripe cherries for this washed processed coffee were taken to the Adame Garbota Cooperative where Desta is a member. At the cooperative the cherries are carefully hand sorted and floated to remove less dense coffee beans, then depulped, fermented for 48 hours, and washed and classified again in channels. The parchment is placed on raised beds where it is hand sorted again and dried over a period of 12 to 15 days. The parchment is often covered during the afternoons to prevent harsh drying in the intense sun. When the coffee reaches 11 percent moisture content, it is transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export.