Tasting Notes: Cherry cordial, nectarine, florals
Producer: Aliye Majo
Location: Chire, Sidama, Ethiopia
Varietals: #74158 and #74112 cultivars
Bio: (An excerpt from Catalyst Trade, the importer we worked with for this coffee) Aliye Majo is part of the producing group Asnake and his partner Aklilu Admassu has vertically integrated with. Aliye is focused on quality and on advancing the future of traceable, single-producer Ethiopian coffee.
In 2014, we began working with Asnake Bekele… While Asnake’s career in
Ethiopian coffee has spanned many high points, we’ve had the privilege of partnering with him on a number of projects which included groundbreaking processing work in Kochere and Gelana Abaya (together we introduced honey processing) as well as on a researched article which directly resulted in over $8 million USD being invested by the Ethiopian government into the Gedeo Zone to repair dozens of washing stations damaged in the 2017 riots. He also helped us organize several producer groups in various parts of Ethiopia as well as serving as an incredibly wise Ethiopian coffee expert and resource to us. When he began his latest endeavor—partnering with outstanding Sidama single producers such as Aliye Majo—we were on board from the first moment,and in fact we have the privilege of being his very first collaborative partner and of building this program with him.
Asnake shares that during the drying process, coffee cherries are turned up to 6
times per day. It can take 15 – 21 days for specific lots to reach optimum moisture content depending on the sun access and temperature. This is determined by observing brightness of the skin and using your teeth to crack a sample of the dried cherries to assess proper moisture level. When the drying is complete, the cherries are loaded into poly bags and stored in a temporary warehouse, and next, the coffee is transported to the dry mill and warehouse before loading into containers for its voyage to the US.