728 Ethiopia Konga Amederaro Opal

Description

Flavor Notes Yellow peach, Mandarin orange, Chocolate, Cantaloupe, Rose wine, Tropical fruit, Syrupy, Complex Beans CWS: Konga Wete Webanchi WS, Producer:   Smallholder Farmers Area: Amederaro, Konga, Kochere, Ethiopia Altitude: 1,800-2,100m Varietal: Heirloom Processing: Nitrogen Natural Roast Level Light roast ------------------------------ ＜Amederaro, Konga＞   One of the greatest attractions of Ethiopian coffee is its beautiful fragrance, vivid fruit-like flavors, and delicate sweetness. Yirgacheffe, where this coffee is produced, is one of the regions where these characteristic qualities of Ethiopian coffee can be fully appreciated. The Konga area is located at an elevation of 1,800 to 2,100 meters above sea level. Here, a style of coffee production known as “Garden Coffee” is common. Many smallholder farmers grow coffee around their homes and in their gardens. The cherries carefully cultivated by each small farmer are brought together to create a single lot. This coffee is produced by Project Origin, an Australia-based company that works with coffee producers around the world. Project Origin places a strong focus on exploring fermentation techniques, and categorizes its coffees according to their flavor profiles, using the colors of gemstones as inspiration. The name given to this lot is “Opal.” Opal is a gemstone that reflects a variety of colors depending on how the light hits its surface. Inspired by this quality, Project Origin uses the name “Opal” for coffees with rich and complex flavors that cannot be expressed by a single color. These coffees can have layers of fruit and floral characteristics, with different aspects emerging depending on the roast, brewing method, and drinking temperature. This diversity of expression is one of the defining characteristics of the Opal category. To create this Opal profile, this coffee uses a processing method called Nitrogen Natural. Only ripe red cherries that have reached a sugar content of 20–22° Brix are carefully selected by hand. For this lot, more than 90% of the cherries meet this high ripeness standard. The selected cherries are placed in sealed tanks, where nitrogen is introduced. The cherries then undergo a long, controlled anaerobic fermentation while yeast activity, temperature, and humidity are carefully monitored. After fermentation, the cherries are placed relatively thickly on raised drying beds. By intentionally slowing down the drying process, the producers aim to develop a fuller texture. The cherries are dried for approximately 25–30 days until they reach a moisture content of 10–12%. Even after drying, they are stored as whole dried cherries to help preserve their fruity character. Before export, the coffee goes through additional hand sorting and color sorting to further ensure quality. Even as green coffee, this lot had an expressive aroma reminiscent of tropical fruits. We wanted to highlight the complex character of the Opal profile, so we chose to roast it lightly. One of the challenges was determining exactly when to finish the roast. Small Ethiopian coffees can be difficult to read during roasting. The popping sounds of first crack can be subtle, and it can also be difficult to see the beans expand clearly. This is especially true with the Loring roaster we use at Philocoffea, which has a highly sealed roasting chamber, making the sound of first crack relatively quiet. For this coffee, we therefore paid close attention not only to the sound, but also to the changes in aroma throughout the roast. We repeatedly checked the aroma as the roast progressed, carefully looking for the right point to identify the beginning of first crack and the ideal moment to end the roast. Through this process, we adjusted the roast to bring out a vivid expression of the coffee’s fruit character. The aroma is already beautiful from the moment you grind the coffee. It has a combination of fermentation and fruit-like aromas, and sometimes even makes our staff look over and say, “Something about this coffee smells really good.” (laughs) We find that allowing the coffee to rest for more than two weeks brings out an even more complex aroma compared with drinking it immediately after roasting. During brewing, you may notice a complex fragrance reminiscent of grapes, chocolate, and melon. Being able to enjoy these aromas at each stage of the brewing process is one of the pleasures of making coffee at home. When you taste it, you may find a fruit-driven sweetness reminiscent of yellow peach and melon, followed by a long finish with hints of rosé wine and chocolate, accompanied by a subtle fermented character. There are also sweet and slightly tart impressions reminiscent of orange and Delaware grapes, with different fruit characteristics appearing throughout each sip. Just like its name, “OPAL,” this coffee can reveal different flavors and colors depending on how you brew it and who is drinking it. For one person, it might remind them of stone fruits. For another, citrus. Someone else might find chocolate, liqueur-like notes, or florals. Rather than searching for one “correct” flavor, we hope you will enjoy discovering the many different expressions of this coffee from different perspectives. Supporting all of these complex flavors is a smooth, syrupy mouthfeel with a pleasant viscosity. So, in addition to the bright and expressive flavors, we encourage you to pay attention to the soft texture and overall balance underneath them. Every time you drink it, you may discover something different—and before you know it, you might find yourself becoming completely fascinated by this coffee. This is a coffee that brings together the diversity of Ethiopian heirloom varieties, cultivated by smallholder farmers, with Project Origin’s modern approach to fermentation. We hope you enjoy the many expressions of this Opal coffee—bright and vibrant, yet with plenty of depth and complexity.