SEY Ethiopia Kadir Jabril *Filter + Espresso*

Roaster's Tasting Notes: Honeysuckle / Passionfruit / Citrus Acidity
Process: Washed
Varieties: Ethiopian Landrace
Roast Date: July 25th
250g 

SEY is located in Brooklyn, New York

From SEY

 

 

This continuation of our Kenyan selections comes from the Kirinyaga region, on the southern slopes of Mt. Kenya. This lot is made from very small plots, giving the producers extreme control to pick and deliver only the ripest and highest quality cherries. In the cup we find red currants, raspberry, and lemonade.

PROCESSING

Hand picked at peak ripeness. Hand sorted to ensure only the very best cherries are selected. Depulped. Fermented for ~24 hours. Floated through channels to sort by density and remove remaining defects. Soaked overnight in fresh water. Dried on raised beds for 15 days while continuously turned and hand sorted.

ABOUT KONYU AA

This is a new washing station for us, and we have worked very hard over the last couple of years to improve the quality of selections we source from Kenya. It is no secret that Kenyan coffees have recently lost some of their reputation, however, it is our opinion that the profiles from Kenya are some of the most unique, interesting, and exciting profiles in the world of coffee, and we need to reinvest into producers and growing practices that support restoring these coffees to their former glory. This year is really the first year we are starting to see substantial improvement in quality. Vegetal flavors are turning back into currants and fruit, and we could not be more optimistic about the future of Kenyan coffee.

ABOUT SL28, SL34, RUIRU 11, BATIAN

“SL” is in reference to single tree selections made by Scott Agricultural Laboratories in 1935-1939. SL34 has a Typica-like genetic background selected from a single tree on the Loresho Estate in Kabete, Kenya. SL28 is of the Bourbon genetic group, and was selected for its drought resistance as well as its extremely high cup quality. SL28 is one of the most well-known and well-regarded varieties in Africa. It has consequently spread from Kenya to other parts of Africa as well as Central and South America. Both varieties are non-hybrid, and very susceptible to disease.

Ruiru 11 is a Catimor hybrid that owes its existence to a coffee berry disease epidemic in 1968 that lead to the loss of 50% of Kenya’s production. The crisis sparked action. In the 1970s, the coffee research station at Ruiru—which gives Ruiru 11 its name—began an intensive breeding program of varieties that are immune to coffee berry disease, ultimately leading to the release of Ruiru 11 in 1985.

Batian is resistant to both leaf rust and coffee berry disease. It was created via single-tree selections from fifth filial (F5) generations from the male parent of some Ruiru 11 progenies. Batian is a composite variety, mixing three different pure line varieties. The varieties involved in the original crosses are: SL28, SL34, Rume Sudan, N39, K7, SL4 and the Timor Hybrid.


  • $31.00