Yirgacheffe G1 Honey "Tej" Hafursa Waro

ETHIOPIA

Yirgacheffe G1 Honey "Tej" Hafursa Waro

Regular price RM78.30 MYR Unit price  per 

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There's a good bit to unpack here, but let's start with the important stuff: this is a super fun coffee. A smattering of subtle fruit flavours like peach and apricot pair nicely with a cinnamon and honey and nut butter sweetness. Light melon and cantaloupe accents match a whisper of florality for a final flourish. It's not a screamer, but is is a very sweet coffee with a lot of subtle complexity. 

The washing station at Hafursa Waro, operated by Tracon has 12 standardized fermentation tanks and more than 160 drying beds. For this lot, Hafursa Waro have employed a technique quite similar to what Central American farms have been calling honey process. Using minimal water for pulping, the coffee is neither washed nor pile fermented, but simply taken directly from the depulper to the drying tables, where workers regularly and actively turn the coffee to ensure it dries evenly. For this reason, they've elected to call the lot "Tej" processed. In Ethiopia, Tej is a very local common sweet and sour libation not unlike mead, created by fermenting honey then ageing and adding herbs and spices. 

Hafursa Waro is located within the Yirgacheffe district, in Gedeo. There a plenty of coffees from Gedeo labelled Yirgacheffe, it can get a little confusing disambiguating. Part of the reason for this is that Gedeo's cooperative union operates under the name Yirgacheffe (YCFCU) but technically speaking Yirgacheffe Woreda district is just one of many such localised districts within Gedeo. Another reason for the popularity of using Yirgacheffe in coffee nomenclature is the town's unique histroy in Ethiopian coffee production. Per Tracon, "wet processing was introduced into Ethiopian in the 1970's, and Yirgacheffe was the location of the very first wet processing mill." Perhaps one of the reasons the Woreda was chosen for this was the relative abundance of local water sources. 

Green Analysis

Classic Ethiopian style preparation: exceptionally high in density, relatively low in water activity and moisture content, and generally very small in size (<13 - 8.21%, 14 - 18.26%, 15 - 29.35%, 16 - 27.71%, 17 - 11.47%, 18 - 3.79%). You'll very likely need to push this coffee a little harder than usual up until it hits first crack.

 

Density - 710 g/L (free settled), 734 g/L (Sinar)

Total Moisture Content - 9.9% (Sinar)

Water Activity - 0.508 @ 22.3C (Rotronic)


 

COFFEE PROFILE

 

Country: Ethiopia

Region: Gedeo Zone, Southern Nations

Grower: Coffee producers organized around Hafursa Waro washing station

Harvest: November - January

Altitude: 1876 - 1888 masl

Species: Arabica

Varietal: Indigenous heirloom cultivars

Soil: Vertisol

Process: "Tej" or "Honey Process" and dried in the sun on elevated tables

The Cup: Fuji Red Apple, Dried apricot, Honeysuckle, Milk Chocolate