Ethiopia Gedeb Huke Natural

Description

Ethiopia Gedeb Huke Natural CUP PROFILE:   🌴 Tropical Fruit • 🍓 Strawberry • 🍋 Pink Lemonade SCA Cupping Score: 87.63 Cup Profile Tropical and expressive. Notes of blackberry, strawberry, and raspberry immediately stand out, layered with a lemonade-like citrus lift. As the coffee evolved over later brews, the aromatics became even more dynamic with tropical tones of guava, passionfruit, mango, and tangerine, giving the cup a clean and lively. Very clean tasting for a natural! Cool:As the cup cools, the coffee opens up significantly. Acidity becomes more defined, presenting crisp pink lemonade character with strawberry and raspberry sweetness. Texture turns creamy and rounded, and the fruit expression becomes clearer and more vibrant. It has a lively, candy-like tropical fruit character reminiscent of sweet tropicals and lemonade, with a clean finish. About: The Huke washing station receives cherries from more than 600 growers around the Gotiti kebele! The site is owned by Testi Trading and operated by the Yonis family and their team. We have had the pleasure of buying coffees from Faysel Yonis since 2015 and the coffee never disappoints! For this premium natural processed coffee, all coffee cherries are hand-sorted before receiving. After hand-selecting, the cherries are then floated in water to further separate by density. After initial separation, rinsed cherries are laid out to dry on raised beds in layers 5cm thick. The washing station team turns these cherries 5 to 6 times per day to ensure even sun exposure and rate of drying. This daily attention continues for 15 to 21 days, until the cherry pods reach 11 to 12% moisture content. Once dried, the coffee is moved into a nearby warehouse for final homogenization and storage until the coffee is milled. Testi Trading makes significant investments in the communities that they operate in through their Project Direct initiatives. So far the construction has been completed for multiple primary schools and even the first high school in the town of Hamasho, a small town in Sidama. Our Roast Level: Light  11.3 % weight loss (original moisture 9.7%) 72.9 whole bean colo 72.9 and 118.9 ground (Lebrew) Higher number = lighter color RESTING RECOMMENDATIONS: 10-15 days for pour over. 2-3 weeks on espresso.  We did find that early brews was a bit muted and really seemed to open up 10 + days