ENGLISH WILL FOLLOW

DAY 2

THE PRODUCER

This lot features one of my friend and favorite producer from Ethiopia, the beloved and renowned Kebede Godo Loni! A friend and fellow coffee addict for several years now, our relationship has blossomed like a cherry on a coffee tree. And I can say that I am very delighted to have been able to fish out this year's fresh batch of natural Kurume. Kebede and his family have been producing coffee in the village of Wogida in the famous Yirgacheffe district since 2009. This area is recognized worldwide for these batches presenting notes of black tea, stone fruits with a touch of citrus. To think that initially Kebede only targeted the local market, nothing more, and that a decade later, he found himself victorious in first place at the Ethiopia Cup of Excellence in 2020. It tells quite a great story of ambition and passion! Since then, three years later, the coffee market is tearing itself away from its coffee.

TREATMENT

Post-harvest processing of natural coffee in Ethiopia is quite rudimentary. It is also the most common way to prepare grains. On the Kebede Godo farm, cherries are harvested only as soon as their color is perfectly developed. Then, they are rinsed to remove any imperfections. Afterwards, these are placed on raised beds to dry in the sun while having their coffee beans inside. This way adds a rawer element to the grain. Since there is no intermediary or alteration done by the producer, this type of treatment offers a more natural cup (close to the fruit) compared to the washed or honey process way.

PROFILE AND BOTANICAL VARIETY

The Kurume variety is one of the regional varieties and originates from the Yirgacheffe region. As with many regional varieties, the names applied to coffee varieties are borrowed from those of native trees. In the cup, Kebede Godo Kurume emerges with complex aromas of stone fruits. You will also find acidic notes of lemon, in addition to the floral and herbal delicacy of black tea and rose petal. The whole thing will leave you with a trace of honey and milk chocolate on your tongue.

Good tasting !

DAY 2

THE PRODUCER

This lot features one of my friends and favorite producers from Ethiopia, the very dear and renowned Kebede Godo Loni! A friend and fellow coffee-lover for several years now, our relationship has blossomed like a cherry on his coffee tree. And I'm delighted to have been able to fish out his fresh batch of this year's natural Kurume. Kebede and his family have been growing coffee in the village of Wogida in the famous Yirgacheffe district since 2009. This area is world-renowned for its batches with notes of black tea, stone fruit and a caress of citrus. To think that Kebede initially targeted only the local market, nothing more, and that a decade later, he found himself victorious in first place at Ethiopia's Cup of Excellence in 2020. What a story of ambition and passion! Since then, three years later, the coffee market has been snapping up his coffee.

TREATMENT

Post-harvest processing of natural coffee in Ethiopia is fairly rudimentary. It is also the most common way of preparing the beans. On the Kebede Godo farm, the cherries are harvested only when their color is fully developed. They are then rinsed to remove any imperfections. They are then placed on raised beds to dry in the sun, with their coffee beans still inside. This adds a more raw element to the beans. As there are no intermediaries or alterations made by the producer, this type of processing offers a more natural cup (close to the fruit) compared to the washed or honey process.

BOTANICAL PROFILE AND VARIETY

Kurume is one of the regional varieties native to the Yirgacheffe region. As with many regional varieties, the names applied to the coffee varieties are borrowed from those of the indigenous trees. In the cup, Kebede Godo Kurume stands out with complex stone fruit aromas. You'll also find acidic notes of lemon, along with the floral and herbal delicacy of black tea and pink petal. The whole will leave you with a trace of honey and milk chocolate on the tongue.

Enjoy!

Follow this link to see how to prepare this coffee

https://en.brulerieduquai.com/blogs/brulerie-du-quai/calendrier-avent-methode-filtre-espresso