We kick off this year’s new Ethiopian coffee crop offerings with a shining star from the Agaro region. Presenting red fruit character (think cherry and currant) in the cup with a heavy cola sweetness, and a layered mouthfeel, Kolla Bolcha excels in many different brew methods.
An investment by USAID’s Technoserve project helped bring much needed infrastructure in the way of new processing equipment to a historically underserved and undifferentiated region. Kolla Bolcha’s immaculate processing leads to an incredible showcase of the coffee’s natural potential. Penagos processing equipment mechanically removes most of the fruit and mucilage from the seeds, then soaks overnight in fiberglass tanks, allowing any remaining sugars to be fully removed from their surface so that the coffees are perfectly clean by the time they hit the drying beds for the eight-plus days they’ll need to dry.
This coffee shines with bright notes of citrus and stone-fruit along with fragrant florals such as jasmine. Sweetness is abundant and honey-like. Mouthfeel is syrupy with a lingering after-taste.
Location: Agaro, Jimma Zone
Producer: Kolla Bolcha Cooperative
Varietal: Ethiopian Landraces
Process: Fully washed
Altitude: 1,900 – 2,200 m.