La Cabra Ethiopia Chire *Natural Filter + Espresso*

Roaster's Tasting Notes: Candied Fruit / Milk Chocolate / Violet
Process: Natural
Varieties: Heirloom
Roast Date: January 15
250g / 8.8oz

La Cabra is located in Aarhus, Denmark

From La Cabra

Heleanna and her family take their responsibility to the community seriously, giving back to the areas where they work. We are proud to be involved with Heleanna’s work, an inspirational woman blazing a trail for a new level of speciality coffee in Ethiopia.

Deep and sweet notes of candied fruits and milk chocolate, punctuated by a fresh acidity and soft violet florals.

This lot was produced in the Sidamo region, on the lush fertile borders of the Harenna forest, where coffee still grows wild under natural forest cover.

 It was through their work in the local area, especially at their nearby Bensa Logita station, that our partners at Moplaco were able to start supporting the production of coffees from neighbouring stations. Producing coffee in rural Ethiopia requires a great deal of financing, which is difficult to find in these areas. Larger companies based in Addis Ababa are able to support rural processing stations financially, allowing them to start buying cherry early in the harvest season, and guarantee to buy their lots once harvest ends. This process is known as vertical integration, and also requires a great deal of technical and agronomic support, in order to assure the quality of the finished lots. Here on the edge of the Harenna forest we find very high altitude, with coffee able to grow at up to 2300 masl due to the protection the forest provides. This leads to conditions that are perfect for growing high quality Arabica coffees, with cool temperatures and especially cool nights leading to slow cherry maturation and very dense seeds. Both of this lots showcase the incredible sugar development within these slowly matured cherries, leading to the heavier character we find in Sidamo, more reminiscent of ripe stone fruit than the bright citrus than we find further west in Yirgacheffe.

Close to Nansebo town lies the Bensa Chire station, mainly collecting cherry in the village of Kubulta. This lot was processed as a natural, enabled by the stable, dry and sunny conditions during harvest. This leads to a deep and sweet character reminiscent of candied fruits and milk chocolate, punctuated by a fresh acidity and soft violet florals.

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. 

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

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