Cupping Notes 10/01

Ethiopian YirgaCheffe, Grade 2, Washed – Aroma – Sweet floral, bit light citrus and berry. Flavor – Grapefruit, hints of dark fruit, rose/lavender notes, light lemon. Finish –  Very light syrupy body, delicate with nutty notes developing when cooling.

FTO Ethiopian Sidamo SFCU– Aroma – Grape, berry, chocolates, notes of spices and wood. Flavor – Winey, strawberries, very noticeable lemon, floral notes, hints of cinnamon/nutmeg, candied sweetness. Finish –  Nice smooth body, semi-waxy dry, and creamy as it cools.

FTO Peru CEPICAFE – Aroma – Mushrooms, pepper. Flavor – Predominent mushrooms, stewed tomatoes, chocolate, lemon citrus, minor wood. Finish -Thick body, very wet mouth-feel , with lemon zest developing as cooling. Notes – There is a sweetness to this that becomes more apparent while cooling

Organic Ethiopian Sidamo SFCU (The Sidama Farmers Cooperative Union) – High in the mountains of southern Ethiopia, the farmers of the Sidama Farmers Cooperative Union (SFCU) grow one of the world’s most spectacular, ancient, and prized coffees. This is the birthplace of coffee, a small tree native to these subtropical mountain forests. Here, climate combines with geography, elevation, and ecology to provide the ideal growing conditions for heirloom Arabica varietals.

Organized into hundreds of village-based cooperatives, the SFCU represents over ninety thousand farming families, making it one of the largest coffee cooperatives in the world. On their small farms, the members of SFCU grow coffee surrounded by plantains, mangos, and feathery acacia trees.

Ethiopian Yirga-Cheffe Grade 2, Washed – Under the new Ethiopian Commodity Exchange rules for coffee trading, with the exception of a few directly traded coffees, you will begin to see more and more coffees labeled like this. The coffee will show the region, Yirga-Cheffe in this case, then followed by the “Raw value and cup quality” as indicated by the “Grade 2” which equates to a cupping score of 81 to 90, making this an overall very high quality coffee.  Then it is followed by the type of processing method, in this case washed, which indicates that the flesh of the coffee was removed while the cherry was still moist or in a tank of water.  As this new Ethiopian coffee market develops we will see more changes and hopefully more specifics on where the quality coffee is once again coming from.

Central Piurana de Cafetaleros (CEPICAFE) – CEPICAFE was founded in March 1995 with 200 members. Today the group has grown into a second level non-profit organization which represents coffee and sugar cane producers of the Piuran mountains and the northeast of Peru.  Currently, CEPICAFE consists of 71 base organizations and 8 zonal committees, with a total of 4,811 producers.  In 2007 they  have exported 65 containers of Fair Trade organic coffee and 5 transitional. For 2008 they plan to export 70 containers of FT organic coffee and 5 transitional. They average yield for the organic production is of 10 quintals an hectare. The annual assembly of CEPICAFE is in June and it anniversary is on the 26 of March. Their board is now constituted of Segundo Guerrero Mondragon, president; Pedro Castillo Castillo, secretary; and of Benita Facundo Quevedo, treasurer.  For 2008, their main objective is to sell 100% of their coffee on special market, to strengthen their organization and to establish good commercial alliance.

The cooperative alliance between CEPICAFE, OROVERDE and CENFROCAFE, has provided important services to thousands of small-scale farmers (members and non-members alike) in the coffee regions of Northern Peru, who without a strong organization would have otherwise been abandoned without access to even the most basic health, education and other social services.

Through the consolidation of producer organizations under the CEPICAFE umbrella, producers are now active and respected agents for sustainable development in Bottling marmaladestheir region. They have worked collectively to improve quality and overall production under certified organic practices, and they have increased their exports from 550 quintales in 1997 to 39,373 quintales into a range of specialty markets over the past 10 years. Farmers also enjoy access to financing and to development projects. This has facilitated the diversification of their production base to include a range of products from brown sugar, marmalades and cocoa to crafts and coffee tourism.

Some of the leaders of the Sidama Farmers Cooperative Union. Photo: Ben Corey-Moran, 2008

Some of the leaders of the Sidama Farmers Cooperative Union. Photo: Ben Corey-Moran, 2008

Information found at the following websites:     (picture above)


~ by The Espresso Lounge on October 1, 2009.

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