Ethiopia Agaro Kedamai Coop
Syrupy sweet coffee with fruited intensity too, flavors of stone fruit nectars, peach tea, and dried Turkish apricot, along with mulling spice and orange glaze aromatics, and clean fruited acidity.
Region: Agaro Town, Jimma
Variety: Heirloom Cultivars
Altitude: ~1200-1900 masl
Processing: Wet Process (Washed)
Certification: Farm Gate
Kedamai cooperative is located in the Agaro region of Western Ethiopia, organized by locals in this particular Woreda with the express purpose of building a wet mill to serve the farmers in the area (also, often spelled "Kedemai"). Between a loan from a local coop bank, and earnest money the 180 farm members pulled together, they were able to get enough cash to build out the Kedamai washing station infrastructure including a Penagos 2500 coffee depulper. In their first year they expected to produce roughly 700 bags of coffee, and have continually exceeded expectations. Five years ago, when they were the new kid on the block, so to speak, they received lots of training from more established mills nearby on things like operating their depulper, grading coffee cherry, and general management of the workflow at the station site. We noticed the water for processing is very clean because they are taking it from a stream above the washing station, not from the river below. This year's coffee is right up there with the best from the West, and has some of the delicious stone fruit cup flavors that we often talk about being unique to coffees from this region. It's also capable of producing syrupy body, and chocolately low tones when roasted dark, making it one of the rare Ethiopia's we recommend as espresso.
Description from Coffee Shrub.