Today’s coffee is from the Guji Zone of Sidama, Ethiopia. It lies within the greater Oromia region of Ethiopia and borders the Southern Nations, Nationalities, and Peoples Region (SNNPR).
This is a privately owned organization that has roughly 700 contributing farmers using the mill at Cheri.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping a cup of Ethiopia Cheri Station, from Black Cup Cafe Del Mundo in Anchorage, Alaska. Feel free to pull up a chair.
region: Sidama, Guji, Ethiopia
farm: Cheri Washing Station
producer: smallholder farmers
elevation: 1850 – 2100 meters above sea level
cultivars: Ethiopia Heirloom
grind: 18, Preciso
coffee: 27 g
water: 280 g
water temp: 202°
pour: 2:00 straight pour
The aroma of the Ethiopia Cheri is certainly that of a natural Sidama. A roasty natural Sidama, at that. There’s a bouquet of purple flower aromatics that rush the nose, followed by a big bomb of blueberry, chocolate, and roast.
Taking my first few sips of the cup immediately post-brew, I hate to confess that this is a pretty roasty coffee. It’s not completely roasted out, but it’s definitely overdone. Also, there is plenty of fermentation in the cup.
As the cup cools off, the roast and the fermentation really come to the forefront. The chocolate backs off, the blueberry almost totally collapses, the floral bouquet is almost entirely gone; now, each sip is a big mouthful of carbon and burnt cedar that really bite the tongue and finish with a dry astringency. There’s a juicy tangerine acidity that’s pretty nice, but… It’s just not enough to make up for the roast.
Full body; oily mouthfeel; citrus acidity; dry finish.
The Ethiopia Cheri, from Black Cup Cafe Del Mundo, was a difficult coffee to get through. Look, it’s no secret that I’m wary of natural Ethiopian coffees and this Cheri is a perfect example of why; and the roast certainly didn’t help.
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.