ETIOPIA Dadatu Kebel

On the slopes of the famous Yirgacheffe hills, the Ethiopia Dadatu Kebel coffee is cultivated with passion and dedication by the family of Iyasu Warasa.

Origin: Ethiopia, Yirgacheffe - Aricha

Finca: Dadatu Kebel

Cultivation altitude: 1950 masl

Varieties: 74110, 74112

Processing: Washed

Certifications: Specialty Coffee

Cupping score: 87 SCA points

Roasting: FILTER

Aromatic notes

• FLOWERS
• BERGAMOT
• PINK GRAPEFRUIT

Description
This coffee originates from Dadatu Kebel in the Aricha region. It is cultivated on a 14-hectare plantation located at an altitude of 1950 meters above sea level. The coffee plants benefit from the natural shade provided by banana trees, whose broad leaves shield the beans from direct sunlight, creating optimal conditions for their growth.
Grown from the 74110 and 74112 varieties, Ethiopia Dadatu Kebel is renowned for its exceptional quality and rich complexity. These varieties, selected for their resilience and superior characteristics, play a key role in imparting a unique aromatic profile.

Processing Method
The processing method of Ethiopia Dadatu Kebel coffee begins with the removal of the pulp from the beans, followed by fermentation in tanks that lasts between 24 to 36 hours. This technique enhances the aromatic complexity of the beans, which are then washed and sun-dried on raised beds. This method ensures uniform drying and helps preserve the aromatic integrity.

Sensory Profile

In the cup, the Ethiopia Dadatu Kebel reveals an exceptional sensory complexity. It begins with floral aromas accompanied by vibrant acidity, featuring hints of bergamot and pink grapefruit. The aftertaste is characterized by its sweet aromatic quality, with lingering floral and citrus notes that remain pleasantly in the mouth.

This batch has received a score of 87 points according to the SCA cupping protocol.