Ethiopia Anaerobic Natural Karamo
Varietal: Heirloom Blend
Region: Karamo, Sidama, Ethiopia
The Cappuccino Kid says...
"Exploding with tropical fruit and tart raspberries scents, there are hints of strawberry mochi and candied fruit too. The taste is an intense fruit bombing experience, blueberry, banana, pineapple and coconut. The after taste reminiscent of raw honey or maple syrup. Heavy in body and with a syrupy texture this is olympic Ethiopian natural."
First, cherries are sorted in water tanks to remove lower density ones. Then, they're sealed in a fermentation tank without air. Valves control the tank to prevent oxygen entry during the 7-day fermentation period, aiming for specific flavors. Tanks are in water baths to maintain a steady 15-18°C. To ensure even fermentation, tanks are rotated.
After 7 days, cherries are removed, and quick drying begins until humidity reaches 35%. Next, they dry for 30 days on African beds in the shade. Once humidity is down to 12%, cherries rest in a warehouse for four weeks before final milling and sorting.
Gara Agena, in Ethiopia's Sidama zone, is a private washing station owned by the Yonis Family, managed by Mr. Faysel A. Yonis. Established in 2020, it's part of their 'Premium' facilities, chosen for favorable conditions like the region's characteristics and access to clean water. Gara Agena, located in Karamo village, is one of twenty stations producing excellent natural and special preparation lots. Gara Agena, focuses on high-quality cherry selection for exceptional cup complexity.
About Ethiopian Heirlooms Varietals
Ethiopia is the birthplace of all coffee and accounts for 10% of the country’s GDP. Ethiopia contains more coffee biodiversity than any other producing region with over 100 different and unique varietals now confirmed. Some estimates put the number of regional landraces in Ethiopia at over 10,000 varieties, many of which have not been individually cataloged. Also, coffee growers use hybrid varieties developed by JARC (Jimma Agricultural Research Centre). These varieties are more resistant to pests and often provide higher yields.
Unlike other producing countries however it is almost impossible to source single varietal coffee lots. In Ethiopia all lots, no matter which one of the indigenous varieties they are, are mixed together and graded based on quality under the watchful control of the ECX. As a result almost all Ethiopian coffees are blends of the many Ethiopian varieties, and referred to as 'Ethiopian Landrace' or "heirloom varietals"