THE ORIGIN REPORT
Ethiopia Hayissa Olocho
Region: Sidama
Elevation: 1900-2300MASL
Producer: Hayissa Olocho
Varietal: Variety 74110, 74158
Process: Natural
If this new coffee is any indicator of how the year ahead will be… we’re all in for a treat. ✨🌸🍉 Ethiopia Hayissa Olocho is a natural process selection that is floral-forward in taste with a delicate tea-like body. Notes of lavender, violet, and honeysuckle are complimented by a watermelon sugar sweetness and an aroma of tropical fruit. This is a great selection for those who enjoy something a little different in their morning cup. We’re so pleased to share this as our first new coffee selection of 2023!
From our trade partners, Interamerican Coffee: We first began working there in the 2015-16harvest, when that coffee was still lumped into Sidama(o) coffee. The next year, our partners and we broke Keramo into its own coffee... and WOW was it good! In fact, we were the first to bring Keramo coffee by that name to the world at large.The profile can be divisive, since it’s so botanical, but it also has lovely floral qualities and is intensely concentrated. Our Hayissa Olocho carries that legendary profile in part because, due to Catalyst Trade’s OCDQuality Control processes, it is entirely undiluted, unlike most coffees that reach roasteries from this area (Flavor Matching against type samples is the norm for most exporters who sell Keramo coffee). Hayissa Olocho site has 30 drying tables and the management team also purchase cherries from high-quality focused nearby producers, resulting this year in 148 bags total production. Catalyst Trade bought every bag, breaking them into lots both washed and natural.
What is Natural Process Coffee? Natural process, also known as dry process, is a method of processing that involves drying the coffee cherries in the sun while leaving the fruit of the coffee intact. This process originated in regions where access to reliable water is limited, where rain is infrequent, and where humidity is low. Today, however, natural processing occurs in many coffee growing countries.After the cherries are picked, they are sorted through to remove the less dense cherries. The remaining cherries are then laid out in the sun on patios or raised beds. Tarps are often used to control how much sunlight they receive, preventing them from drying out too quickly. The cherries are raked and turned over throughout the day to prevent spoiling. All of this helps the coffee to maintain fruity and winey flavor notes, which come naturally from the cherry that surrounds the bean.
