Coffee drinking has remained a central part of Ethiopian culture. The ceremony begins by pounding the roasted coffee with a mortar and pestle releasing the irresistible inviting citric aroma. This sacred powder is then brewed in a narrow neck pot over hot sand. As the heat increases the sweet floral aroma bellows out and the flavour is quite unique, subtle orange, bitter chocolate notes with bright acidity and a wine-like flavour.
Only exceptional coffee grows at these extremely high altitudes of 1,800-2,200 masl which provides small intense fruit with a very dry lengthy finish.
Grown organically by nature and spread throughout Ethiopia you can find slight different attributes between the regions. We rotate or combine Guji, Sidamo and Yirgacheffe depending on the seasonal flavours.
The washed process of the green beans tends to highlight the natural acidity within the coffee bean. An interesting contrast is the naturally processed coffee bean. This changes the flavour by toning down the acidic notes and adding a dimension of a more complex sweet character. There's also the Special Preparation one of my personal favourite coffee from this region. This process is heavily involved around the sweet fruity mucilage which envelopes the beans within the cherry and dried on raised beds. Sweet fruity strawberry-like aromas power out of this interesting processed coffee. It reminds me walking down the isle past the strawberry section at the fruit shop, mouth watering!
Strawberry note, dark choc, wine-like tannins
Location - Yirgacheffe, Harrar, Sidamo, Limu
Altitude - 1,800-2,200 masl
Bean varietal - Native Mocha arabica
Process - Hand picked, washed and unwashed
Certification - NA
Aroma - Fresh citrus, strawberry-like, tea
Acidity - Bright and lively
Body - Medium
Flavour - Wild wine-like acidity, sweet fruit and subtle dry chocolate length.