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Kormmii, Ethiopia

Parma violets, orange peel & vermouth
Original price £13.00 - Original price £48.00
Original price
£13.00
£13.00 - £48.00
Current price £13.00
Size: 250g box
Choose beans or grind: Wholebean

Tasting Notes

Roast Level: Light
Process: Natural
Varietals: Gibirinna 74110, Serto 74112
Roaster's Notes: This delicious natural coffee is full of bright, fruity parma violet notes with an orange peel edge and vermouth finish. Bold, warming flavours fill the cup with this one - very tasty!

Farm Info

Producer: Dambi Uddo Agro Industry
Region: Oromia
Altitude2,173 metres

Background Information

Ture and his brother, Assefa, founded the company (Dambi Uddo Agro Industry) in late 2018/early 2019. 

Sookoo Coffee is located in Odo Shakiso within the Oromia Region and Guji Zone. At present, Ture and Assefa are only producing naturally processed coffees with cherry sourced from the surrounding kebeles. Each lot is named for the kebele from which the cherry comes (e.g. Shoondhisa or Bookkisa).

The Dambi Uddo drying station is high up in the hills of Shakiso, Guji. At the station, Ture Waji purchases cherry from 221 small farmers from the surrounding area. Most growers in the area are small holder farmers, often harvesting coffee in their backyard gardens. The average farm size is just 2.5 hectares. All delivered cherry is fully organic. Ture founded his washing station in 2017. After receiving the cherry, under ripe, overripe, and insect/pest damaged coffee cherries are sorted out by hand. Only well-ripened red cherries remain on a raised bed, to be dried for 18-21 days. To maintain uniform drying among beans, the coffee is turned around on the bed manually six times per day. The cherry is then covered with nylon mesh and plastic during the night time. Starting the 15th day, the trend of bean moisture loss is monitored to pull the dried cherry off the bed if the coffee bean attains a moisture level between 9.5% and 10.5%.

Most of the cherry being delivered are one of two varieties; Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabor Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were selected for their resistance to Coffee Berry Disease. Now, they are some of the most propagated varieties in Ethiopia.

The cherries are all dried at a centralized location on raised beds at an elevation of 2173 masl for around 15-20 days in very thin layers. They are moved and rotated frequently to ensure even and precise drying. The net results of all the effort are some of the most vibrant and pristinely clean coffees we buy. Unlike many naturals, they present with high florality and acid, with very little booziness. They are often described as "Ethiopia first, natural processing second."

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