The 2018 harvest of Ethiopian coffees is just rolling into the United States this summer, and we sourced our first Benchmark Series offering of the new season from the Durame Village in the town of Kembata.
The Coffee | At 1875 meters above sea level, the soil in Durame is extremely fertile and ideal for growing Grade 1 Ethiopian coffee (the best-of-the-best). The farmers incorporate a 36-48 hour fermentation process in the wet mill, and then use raised beds for drying the coffee cherries under the sun. The cherries that are unwashed spend 15-21 days drying to ensure they are ready to be depulped and exported to the U.S. and, ultimately, to Summit! The resulting coffee is an extremely complex cup marked with a strong berry cup — mostly raspberry — alongside a lovely tropical acidity and a milk chocolate backbone.
The Story | Evan Pollitt, Director of Coffee + Lead Roaster: “It’s been a chore to find our first Ethiopian coffee of this harvest season. We cupped dozens of coffees, faced issues of availability and logistics and, finally, we found Durame Village. Look for notes of raspberry, milk chocolate, and tropical kiwi.
This coffee as much as any I’ve roasted represents the seasonal nature of coffee. It also highlights how the events taking place in other countries affects our daily lives. With these things in mind, I wanted to show everything that the fertile soils and hard work of the Durame Village had to offer. This is a fully developed light roast. Cutting the gas early and incorporating lots of air flow limits the impact of roast flavor while providing even heat.”