Kokeb Siwani (Ethiopia)
QUALITY SCORE: 90.00
Strawberry / Blueberry / Orange / Lime / Papaya
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
- Quality Score
- Several small farmers
- 1900-2000 masl
- Classic Natural
- Arabica cultivar
- Ethiopian heirlooms
- Picked in
- January 2022
- Arrived in
- October 2022
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised roaster
THE STORY BEHIND
We are delighted and proud to present you our new exquisite and unique signature lot - Kokeb Siwani, that will be, together with the Mzungu Project, the recurring feature of our offering.
Kokeb Siwani is Amharic for Stellar Swan. This name has been chosen by Rubens to reflect the two key features of this lot. First such feature is the origin - Ethiopia, the birthplace of Coffea arabica and, to this day, the home to some of the most outstanding coffee lots in the world. ’Stellar’ is the homage both to the star on Ethiopian national flag and a fitting description of many Ethiopian coffees. The swan is the symbol of Gardelli Specialty Coffees, the guarantee of quality and care and the expression of elegance we seek to bring in each cup.
Our aim with Kokeb Siwani is to bring to you the signature flavour profile of a classic natural Ethiopian coffee, with its fruity sweetness, crisp acidity, elegant flavours, and a clean finish. Throughout the years, natural Ethiopian lots from different producers have been a staple of GSC’s offering. However, Rubens has noticed that it has become increasingly difficult to find lots of exceptional quality, processed using a classic natural method. He has then made it his aim to seek out and bring to you the best such lots he can find through collaboration with trusted producers and exporters, no matter what it takes.
The main reasons for the difficulty Rubens has encountered in sourcing classic dry-processed lots from Ethiopia are not related to natural causes - rather, they are to be sought in the trends in the specialty coffee market. Namely, anaerobic processing has been increasingly popular in the recent years. We surely love a cup of quality anaerobic, enjoyable in its extravagance. At the same time, Rubens believes this processing method has a downside of rendering a fairly standardised cup profile that obscures the origin of the beans, the varietal and terroir. In a quest to recover the appreciation for unique terroirs and for the age-old tradition of natural processing, we introduce this Signature Lot.
Kokeb Siwani seeks to celebrate the terroir of Ethiopian coffees and to offer our customers a well-known and beloved flavour profile on a regular basis. Despite the difficulties in sourcing classic natural Ethiopian coffees, with this signature lot Rubens undertakes to bring to you fresh crops from different producers and coffee-producing regions in Ethiopia, while also providing the comfort of a familiar, cherished taste.
This year’s lot comes from Gargari Gutiti washing station. A cherry processing facility in Banko, Gedeb that has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in world. This classic natural microlot is sourced from local smallholder farmers whose cherries are processed centrally at the station. Gargari Gutiti sits at 1,983masl and is notable for its highly strict and uncompromising standards.
Ethiopian Heirloom, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name ‘Ethiopian Heirloom’ exists as a catch-all phrase to describe this happenstance. However, that really makes Ethiopian quite a mystery – and an interesting mystery as each village or town could potentially have a different varietal which could carry very unique properties.
THE FERMENTATION PROCESS
Dry process seems simple: pick the fruit, lay it out in the sun until it turns from red to brown to near-black, and then hull off the thick, dried outer layer in one step to reveal the green bean. It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin.
It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed.
But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or gets covered with mould.
Dry-processed coffees can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.