Description
Ethiopia
Gola Klebe
/everyday espresso
| Country | Ethiopia |
| Region | Gola Klebe |
| Farm | Solomon Worku |
| Height | 1950 meters above sea level |
|
Variety
|
Dega |
|
Process
|
Washed |
TASTING NOTES
Stone fruits, caramel, hazelnuts
Citrus acidity and a delicate body
Ethiopia, Gola Klebe
This coffee comes from Ethiopia, a country considered the birthplace of coffee and renowned for its exceptional biodiversity. TheDega " Variety " reaches its full potential in regions with a cool climate and high altitudes, where the slow ripening of the coffee cherry promotes the concentration of sugars and aromatic compounds.
This Variety is a variety developed in Ethiopia by the Jimma Agricultural Research Center (JARC), drawing on the extensive and unique genetic pool of Ethiopian coffee, with the goal of preserving its natural floral complexity while improving its agronomic performance, stability, and consistency across different altitudes.
Under the direction of Solomon Worku, a pioneer in the development of specialty coffee in Ethiopia since 1998, this Variety is carefully selected and processed.
The cherries are harvested by hand at their peak of ripeness, sorted by density and quality, destemmed on the same day they are harvested, and subjected to controlled fermentation in water for a precise period of time, which allows the mucilage to be removed cleanly without affecting the integrity of the fruit.
The coffee is then thoroughly washed, sorted by density, and dried on raised African drying beds for approximately 10 to 18 days, with constant turning and strict humidity control to ensure uniform drying and prevent defects, until it reaches the optimal level of stability for storage and export.
This level of control in processing, combined with Solomon’s vision of integrating infrastructure, producer training, and quality systems at each station, allows the “ Variety ” Dega to express a highly defined and elegant profile, with notes of stone fruits and hazelnuts, a bright, citrusy acidity, a delicate body, and a pronounced caramel sweetness, resulting in a clean, complex cup that deeply reflects the potential of Ethiopian coffee when genetics, origin, and processing work in perfect harmony.
