By Habte Mesfin

May 22, 2010

In the last few days, the news of a $12-dollar cup of Ethiopian coffee attracted the entire news media attention. This news was virtually covered by major networks, electronics and print media. The amount of response and opinion the news generated is immense and is still increasing by the seconds.

We have had a chance to try this coffee way before the current excitement. We would like to add our impression of Ethiopian Nekisse micro lot selection to the discussion. Before reading our observations, we would like everyone to know how we handle the roasting of our coffee as well as the cupping procedures we follow.

This Is How We Roasted Nekisse Ethiopian Micro Lot Selection:

1- We used a 25 Lb drum roaster
2- Nekisse was the fifth batch in a twelve-batch cycle
3- We roasted 15 lb of Nekisse
4- Outside temperature was 72 degrees Fahrenheit
5- Charged at 370 degrees Fahrenheit
6- First crack achieved at 9 minutes
7- We give a 3-minute roast development time
8- Roast ends at 12 minutes
9- Discharge temperature was at 415 degrees Fahrenheit

Before we cupped the Ethiopian Nekisse, we allowed the coffee to rest for 24 hours. We observed the Specialty Coffee Association of America’s cupping protocols. We also tried commonly used brewing methods like French press, Chemax and Vacuum press (siphon) for further sensory evaluations. After rounds of serious cupping, we arrived on the following descriptive words:

“An intense aromatic complexity that suggests a presence of a bouquet of ripe tropical fruits, with a hint of apricot, pineapple, forest honey and grape fruit. Gentle acidity, silky mouth feel. Like all other great Ethiopians, Nekisse’s dry aroma and fragrance transfers in to the cup. Sweet and honey toned flavor follows by a chocolate deepen cherry and strawberry. Clean, long and impressive finish.”

We could have said a lot more about Nekisse; Each one of us had slightly different readings on flavor and aromatic notes. We’ve posted only the description that we all agreed upon. For those who drink coffee regularly, the greatness of Nekisse is very easy to identify. Even for the occasional coffee drinker, the rare and unique nature of Nekisse is hard to miss. The minute you grind this coffee, you will be covered by inescapable aroma. After you are done with brewing and have your first sip, your front pallet will register the upfront sweet and fruit notes immediately. It is almost impossible not to feel the unique character of this coffee.

Last year, we had the privilege of offering one of the greatest coffees that Ethiopia has ever produced in recent memory. That same coffee went on and won the Coffee of the Year competition, the highest award in the industry. We at Revocup and our customers who have purchased it have had an unforgettable experience with Aricha micro lot selection 14.

The difference between Aricha 14 and Nekisse is that Aricha is more fragrant, super floral and sweet forward than Nekisse. Also, Aricha has an explosive blueberry note that carries through start to finish. In terms of body, mouthfeel, and aftertaste, they appear to be similar.

We have heard on blogs, the printed word, and TV networks about Nekisse. People have expressed their opinions. We are not going to engage in justifying or defending anybody’spoint of view. What we would like to do is to open a discussion that can help us to understand the coffee sector in Ethiopia and its full potential in the market place. Let’s start on the following questions:

1- Why are some coffees extremely unique and distinctive?
2- Why is Ethiopian coffee so great?
3- Why is Ethiopian coffee production yield so low?
4- Why do Ethiopian coffee farmers earn a lot less than any other coffee-producing country?
5- What needs to be done? What kind of policy should we craft and implement in order to earn more money?

Your opinion and participation greatly appreciated,

Revocup coffee Roasters