Ethiopia Guji Sakicha Washed

The JARC coffee varieties 74110, 74158, and 74112, known locally in Ethiopia by their names as Badessa, Wolichu, and Kudhume, are important cultivars developed by the Jimma Agricultural Research Center (JARC). These varieties have been bred to improve productivity, disease resistance, and adaptation to various environmental conditions, while maintaining high cup quality. Together, these varieties—Badessa, Wolichu, and Kudhume—are crucial to the Ethiopian coffee sector, helping farmers increase their yields while producing high-quality coffee that is prized both locally and internationally.

The washed process, also known as the wet process, is a method used to remove the outer pulp and mucilage from coffee cherries before drying the beans. In this process, ripe cherries are first pulped to remove the outer skin, leaving behind the beans covered in mucilage. The beans are then fermented in water for a period of time, usually between 12 to 72 hours, depending on factors like altitude and temperature. During fermentation, enzymes break down the mucilage layer surrounding the beans. After fermentation, the beans are thoroughly washed to remove any remaining mucilage, leaving clean coffee beans ready for drying.

Elevation plays a crucial role in determining the quality and flavor profile of coffee beans. Generally, higher elevations are associated with better quality coffee. As coffee plants grow at higher altitudes, they face cooler temperatures, reduced oxygen levels, and increased exposure to sunlight. These conditions cause the coffee cherries to mature more slowly, allowing them to develop more complex flavors and a higher concentration of sugars.

At Overlook Coffee Co. we proudly use an all-electric fluid bed roaster! Fluid bed roasting is a coffee roasting method that involves suspending coffee beans in a stream of hot air, rather than directly exposing them to a heated surface. In this process, the beans are placed in a roasting chamber where hot air circulates, creating a "fluid bed" of beans that are constantly agitated by the airflow. As the beans roast, they are evenly exposed to the hot air, resulting in consistent and uniform roasting. The circulating air helps to transfer heat efficiently to the beans, allowing for precise control over the roasting process. Additionally, the fluid bed roasting method uses less energy and produces less smoke compared to traditional drum roasting reducing the environmental impact of our coffee production.

A coffee profile, also known as a flavor profile or tasting notes, refers to the unique combination of flavors, aromas, and characteristics present in a particular coffee bean or blend. It encompasses a range of sensory attributes such as acidity, body, sweetness, bitterness, aroma, and aftertaste. Coffee profiles can vary widely depending on factors like the bean's origin, variety, processing method, roast level, and brewing technique.