We got a long-awaited package in the mail a few days ago, from Amsterdam. Labeled â€œ2 zakies groene koffie bonenâ€ (and although I don’t speak dutch) this was no mystery: this was the much anticipated, occasionally fretted over, often nagged at pre-shipment sample of this year’s Sidama Natural from the Hache Cooperative, part of the Sidama Farmers Cooperative Union.
This is a coffee I fell in love with last year during my first trip to Ethiopia. I actually fell in love with it from across the room at first (smell) sight. I was cupping a selection of the best washed coffees of the year and the next table over samples of the washed sun-dried naturals were being preparedâ€¦suddenly, deep in my cuppers trance, I smelled sweet sweet strawberry. I stopped, interrupted everyone else, and made a fool of myself hopping around on my two overcaffeinated feet asking about that sweet smelling coffee that had just been ground. Later, after I’d settled down, had an amazing lunch of Injera and Doro Wat (Ethiopian food is as great as their coffee, if you ask me), I found the same coffee, this time hidden as sample number 17 or whatever it was.
We bought a whole container of it, and over the past year it’s become a stand-out favorite among staff, long-time customers, and new friends alike. It’s the backbone of our espresso, and a couple other signature blends. Its jammy sweetness, deep heavy body, and sweet berry aroma are unique. These flavors are the result of a graceful coincidence of dozens of critical variables, and hundreds of other weighty factors as well. Ripe, sweet cherries produced by antique coffee varietals, slowly ripened thanks to high altitude, the gentle stress of good contrasting diurnal temperatures, just the right amount of rain to encourage the coffee to blossom and then a dry period long enough to encourage good pollination, followed by enough rain to allow the coffee trees to produce full, juicy fruitâ€¦and that’s all before the coffee has even been picked!
After that it’s selection, and careful drying on raised bends with plenty of airflow and a drying period long enough to allow for some sweet wine-like flavors to emerge through light fermentation, but not so long that sour or dry flavors develop. There is certainly a lot of science going on here, but its at least as much if not more artâ€¦and the result last year was thrilling. This year it is too!
The pre-shipment sample shows that same unique jammy strawberry character. It’s becoming clear that this is the hallmark of natural coffees from Sidama, as contrasted with the distinctive blueberry sweetness of natural coffees from Harrar. Only in Ethiopia, with such elegant and intense coffees, could we get away with waxing this poetic on coffee from specific micro-climates and appellations. But it’s there, in the cup, I’m sure a lot of you have tasted these flavors yourselves. In addition to that syrupy strawberry, there are a host of flavors in this year’s Hache much more characteristic of the washed coffees from Sidama: sweet citrus pith, and heavy jasmine blossom perfume-like elegance. At a darker roast, these flavors will hold and convert to heavy chocolate notes. At a lighter roast, the acidity will shed light on the full dimension of this coffee’s character.
What changed this year is a question burning a small hole in my head at the moment. I’ve already sent out a blitzkrieg of emails, and started comparing plane tickets on Ethiopian Airlines versus KLM. I’m thrilled, and pleasantly surprised. The farmers are happy. And I can’t wait to share this coffee with you. Last year’s Hache is still standing up nicely; if you want to get a final taste of it order soon. And stay tuned for notice of this coffees arrival sometime towards the end of June.
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