Another week, another Swedish roaster. Drop Coffee have roasted this week's shipment, and it is a true delight. Both African coffees.
For the main share of you, the Gakombe from Rwanda reached your mailbox Tuesday afternoon, just 5 days after roasting in Stockholm. This is what we are here for, offering great service and coffee delivered straight at your premises. Of course, sometimes there might be hick ups due to deliveries, customs and even some days off for the crew.
Some info about the coffee, this is what Drop says themselves; "Cherries are hand sorted for unripes and overripes before they go in to production. A Penagos Eco Pulper removes the skin and pulp. The coffee soaks over night, and are washed and graded in the washing channels in to three grades based on density. After washing it is being sorted and checked for defects while parchment still is wet, before being put on the drying tables. Sun dried 10 – 15 days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night, and in case of rain. The soil is volcanic deposits, rich in minerals and nitrogen. Notes of lime, lingonberry and sweet herbs. Juicy with a fat note of melted butter."
Gakombe - Rwanda
Variety: Local heirloom – mainly varieties of Bourbon
Roast Date: 29.07.2016
Second coffee this week is a more fruity and acidic one called Mohammed Lalo from Ethiopia. This is the first year Drop is buying directly from farmers in Ethiopia and the head roaster (and owner) Joanna Alm says it is the most fertile farm she's ever seen.
For your interest we provide quite some bit of information to put into perspective how much works lies behind a good cup of coffee with the words from Joanna. "At farm they have and average of 3300 trees per hectare, which is a lot for Ethiopia. The farm was extremely kept and the 33 blocks is clearly defined. At the farm they have planted three different local improved varietals of Ethiopian Heirloom. All varietals are resistant and very fertile. The varietals 75227 and 74148 are bold and short and extremely productive trees, these are only used in smaller areas to ensure flavour quality at Mohammed's farm. Most of the area has 74110 planted, chosen for its taste profile. 74110 is a tall tree that has huge leaves and therefore needs to have 1.75 meters between the plants instead of 1.5 meter.
Mohammed's wife Mehbuba Lalo is also a part of Women in Coffee in Ethiopia. At the farm they applied their gender thinking by e.g letting the female pickers have a female supervisor and the guys have a male supervisor, something the pickers found making their work less competitive. They are working in small groups ten pickers to one supervisor make it less stressful for the pickers. The workers get a ride back to town everyday and at the farm Mohammed and Mehuba are also planting banana and food for the workers. In total it is 231000 seedlings being grown at the farm. Beside this, Mohammed and Mehbuba Lalo has supported the local school for three years in a row now."
Some details about the fully washed process: The cherries are floated before they go in to production so they can remove floaters. Coffee is being dried on raised african beds. The temperature can be relatively low, and they give the coffees up to 8 hours with sun pr day. Drying takes from 13- 20 days. They have to assigned people for each table constantly moving and sorting the parchment on the tables. Juicy with light body, notes of white grape and jasmine with a citric acidity.
Mohammed Lalo, Ethiopia
Variety: Local Heirloom
Roast Date: 29.07.2016
Enjoy your coffee, see you in two weeks time!