''BOKASSO'' is arriving!!!
To all of you who are always subscribing to our News Letter, thank you for your continued support in 2018!
We finished 2017 busier than usual, and as we entered 2018, we released a new coffee.
This time, I would like to introduce the coffee ``BOKASSO'', which has acquired "organic certification" in Ethiopia and the EU.
Starting with BOKASSO, we are looking forward to seeing how many coffees we can introduce in 2018, and how many coffees we can meet.
"BOKASSO"
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FLAVOR PROFILE
Floral, fruit flavors like plums and cherries.
Gentle sweetness like herbal tea.
Floral, Plum and Cherry,
Sweetness like a herb tea.
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Bokasso washing station
Sidama Cooperative Union
Region: Yrga Alem, Sidamo
Altitude: 2000masl
Picked: 2016-2017
Farmers: Around 2047 smallholder farmers
Varietals: Coffee varieties are mixed local varieties.
Here the cultivar names are mainly 74110 and 74112.
However, the variety is also mixed with the native Typica species originally owned by the producer, and is collectively called Ethiopian Heirloom.
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Bokasso Cooperative has two adjacent washing stations.
The coffee refined here is marketed as “Bokasso” through the Sidamo Cooperative Union.
Sidamo is famous for producing washed coffees with clean, floral and citric flavours.
The Sidamo region has a wide range of different coffee growing environments, including Aleto, Wondo, Darra and Dale, famous for their forest coffee production in the high mountains.
There are currently about 50 cooperatives within Sidamo, with a total of about 90,000 producer members.
The main coffee variety grown is the Sidamo type, which is produced organically.
It is also a feature that the pruning of the branches is not done much.
All Ethiopian coffee is exported through the central organization Union, where it is shipped through Sidama Union. Union also performs dry milling and grading, which are pre-packing operations.
It is a high-quality coffee with a strong aroma like flowers and a fruity taste like plums and cherries. That's the point.
Most of the coffee grown in Ethiopia is organic.
Fertilizer uses a mixture of coffee pulp (fruit), etc., and does not use pesticides.
However, most producers are not certified, and the Ethiopian coffee we have purchased so far has never claimed to be organic.
We believe that what is delicious is coffee that tastes "very sweet, clean, and fresh."
Ingredients such as "You can feel the uniqueness of coffee's original fruitiness and sweet fragrance like flowers" are selected, and the taste is balanced by roasting.
In selecting ingredients, especially in the first year, I chose the best coffee from the samples lined up on the table.
It is coffee that feels the most potential as a material.
One of the real pleasures was the moment when I encountered a sample that stirred the imagination of the roaster, such as what kind of roast this coffee would be and what flavor the extracted coffee would have.
Of course, choosing the best coffee is still the same.
If the role of roasting itself is how high the level and how evenly the flavors of the ingredients are brought out, then the ingredients themselves must be of high quality and character.
However, I have since come to understand that just being delicious is not enough.
One of the reasons for this is that our regular visits to the farm have created a relationship between us and the farm.
Who is making coffee and what kind of thoughts?
What kind of climate and climate factors shape the taste of these coffees?
In addition, we have gradually come to understand the background of the coffee we buy, including the social situation and working environment.
That doesn't mean the working environment is bad.
It does not aim at simple social support.
This is because we have come to realize that in order to provide customers with a stable supply of high-quality coffee from a long-term perspective, it is not enough to evaluate the performance of coffee as an agricultural crop based only on the quality of a single year.
This means that no harmful pesticides are used.
It can be said that it is a production system that considers the health of the people involved in cultivation and harvesting.
It should also be a sustainable method for the environment and the soil.
Of course, just because it's organic doesn't mean it tastes good, and the amount of production is limited, so there are risks.
Still, considering the long-term perspective, by handling "organic certified" coffee this time, it was a great opportunity for us to reconsider coffee as an agricultural product.
As a roaster who stands between the producer and the drinker, it would be great if we could think about coffee and the environment together while drinking this refreshing and gentle sweet coffee.
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