MEL - Gelcha Kindu Indigo Lot 1426 {Filter} | Ethiopia - CM Natural - Heirloom

Mel Coffee Roasters is located in Osaka, Japan

From MEL

Ethiopia is widely recognised as the ‘birthplace’ of Coffea arabica. And of all Ethiopian coffee growing regions Yirgacheffe is perhaps the mos t well-known and recognised. There is a certain romanticism that exists in the traditional bright, floral and complex qualities of Ethiopian coffees that s o many of us never tire of experiencing. Spanning a remarkable topographic r ollercoaster, the ECX Area of Yirgacheffe climbs from 1200 masl in the East o f the Gedeo Zone, up to 3200 masl in the West, with only 30km in between. This dramatic expanse of height has led to a bio-diverse environment where native trees grow at the altitude in which they benefit most, including the many w ild mutations of coffee varietals – this must be why the cup profiles of Ethio pian Yirgacheffe coffees are just so unique. The Ethiopian Coffee Exchange (ECX) recognises all coffees from this Area as ‘Yirgacheffe’, however the woreda Yirgacheffe only makes up par t of the Gedeo Zone where all these coffees come from. Other commonly known wo redas and kebeles that fall into the Yirgacheffe Area include Kochere, Aricha, Idido, Konga, Chelelektu and more. The Gedeo Zone is an exclave of the Southern Nations, Nationalities, and People’s Region (SNNPR) in Southwes t Ethiopia, and is surrounded by the Sidama Region to the north and the Oromia Region to the East, West and South. ●Processing Details ・Coffees grow in small farmers backyards, known as “garden coffee” ・Hand sorting of only ripe, red cherries at 20-22º Brix for 90+ ripeness rate for this lot ・Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out ・Controlled yeast activity, temperature and humidity of tanks ・Long anaerobic fermentation time at controlled temperatures ・Short anaerobic fermentation time at warm temperatures enhanced tropical fruit qualities ・Cherries dried on drying beds in thick stacks to slow drying time and bring thick texture ・Drying takes typically 25-30 days to reduce moisture content to 10-12% ・Dried beans are then stored in the dried cherry pod for protection and to maximise fruit ・Dried beans are then stored in the dried cherry pod for protection and to maximise fruit flavours until milling and export preparation where further hand sorting and colour sorting is conducted to improve overall quality ・Project Origin cups lots to curate this 1426 coffee for our Signature Indigo profile in collaboration with Primrose