埃塞俄比亚日晒耶加雪菲Worka（Ethiopia FTO Dry Process Worka Sakaro）

                
                
                
                
SM上的文档：
Ethiopia FTO Dry Process Worka Sakaro
Country: Ethiopia
Grade: 3
Region: Yirga Cheffe
Processing: Dry-processed
Arrival Date: July 2012 Arrival
Appearance: 1.2 d/300gr, 16-18 Screen
Varietal: Longberry and shortberry Ethiopia cultivars
Intensity/Prime Attribute: Bold intensity / Intense fruit, syrupy sweetness, medium body.
Roast: City roast to Full City and beyond. We tested the light roasts mostly, but the darker levels will produce chocolate-dipped fruit notes.
Dry-processed Yirga Cheffe is a rather new phenomena in coffee, and one that breaks more than a few rules. In the past we had Bagersh Misty Valley dry-processed coffee from the Gedio zone, and Adado DP Yirga Cheffe. This is lot is from Worka Sakaro station, near Gedeb town. It is part of the YCFCU Union (Yirga Cheffe Coffee Farmers Coffee Union). Yirga Cheffe has the right climate and resources to produce wet-process coffee. But one look at the green coffee here, one sniff of the fragrance when grinding, and you will know this is NOT wet-processed. Other regions of Ethiopia, namely Harar, have a dry-processing tradition. Wet-processing is the method used in Central America and the like, resulting in a green seed with a cleaner cup profile, and less earthy or rustic cup flavors. Dry-processing involves drying the entire coffee cherry in the sun, and later removing the skin, fruity mucilage layer and protective parchment shell that surrounds the green seed ... all in one fell swoop. Excellent dry-processed coffees are difficult because the milling method for wet-processing allows for separation of ripe and unripe coffee cherry (and other defective seeds) using water and machines. But in dry-processing, sorting you under-ripes is done visually, either by sorting the ripe cherry, or later, sorting the "green" bean. There are some under-ripes in this coffee, resulting in quakers in the final roast. They can be removed after roasting.
The dry fragrance is heavily fruited, as is all aspects of the cup. There are intense dried fruit notes, strawberry, mango, and apricot. The wet aroma is sweet like syrup, very fruity, like sticky apricot-berry fruit roll-ups, and saturated with rustic raw honey. It has peach-mango in the lighter roasts, and more berry-like fruit at Full City roast. The cup is fantastically fruited. Light roasts have apricot preserves, dried strawberry, melon, mango, and anise. A bit darker on the roast and the fruits are more berry-like with dark chocolate, with many of the lighter roast flavors are still present to some extent. It has a milky body, not heavy, but certainly not thin. I don't know if I want every cup of coffee I drink to taste like this, but it certainly is an impressive and exotic flavor profile, sure to provide some flavor diversity for your palate. If you are nuts for Ethiopia dry-process coffees, this will likely rate 90+ in your tastings. We had to dock in a couple points for inconsistency, which is par for the course when you do a natural coffee in a climate that is less than ideal for this process method.
klatch上的文档：
Green FTO Ethiopian Gedeo Worka
REGION: Gedeo
VARIETAL: Varies
FARM: Worka
ALTITUDE: 1750 - 2400 M
FARMER: Co-ops
Description
 
  
 
Distinct and diverse; our new crop offers an abundance of fine flavors from the birthplace of coffee. This is the bowl of berries we come to expect from a clean Ethiopian Natural. It's composed of blueberries, blackberries, raspberries along with its additional notes of bing cherries and the unexpected tropical fruit nuances. Overall, the subtle hints of vanilla and slight coco powder hold the flavors together, providing a bright acidity within a creamy and juicy body.
Ethiopians are proud to claim coffee as having been first discovered growing wild in their majestic highlands. With the coffee ceremony foundation to their national culture, Ethiopians cherish coffee as both a drink which unites the nation, and a treasure to share with sharp coffee drinkers from every corner of the world.
Fed by fresh mountain water, and matured through 'thirteen months' of sunshine, the rich resonance and variety of the sundried coffees contrast with the delightful floral and aromatic flavors of the natural coffees to provide an unrivaled range of tastes, highly esteemed by many and fully loving up to their reputation as outstanding specialty coffee.
This coffee was sourced by Mike, earlier this year during his Ethiopian Cupping Caravan Trip. This caravan brought 24 international coffee buyers face to face with the people who grow some of the best coffee in the world. The cupping caravan in February 2010 was an exploratory trip designed to benefit coffee professionals on both ends of the chain, from farmers to roasters.
Coffee Reviewed scored Ethiopian Gedeo Worka 92 points, there blind assessment was stated as: "big, syrupy mouthfeel and a long, deeply resonant finish particularly distinguish this coffee, but the rich acidity is impressive too, as are the sweetly pungent aromatics: fir, dark chocolate, cherry, almond."