RASPBERRY JAM, BLUEBERRY PIE, SWEET HERBS, PEACH SKINS + TART CHERRY
Our first fresh crop Ethiopia natural of the year is here and is downright delicious. Fruity and floral and crazy complex. This is a shapeshifting coffee with a kaleidoscope of wondrous flavors. A barrage of berries from raspberry jam to blueberry pie filling leads to some sweet herbs, peach skins, and tart cherry. Super high altitudes give this coffee brightness and lift. A truly sublime cup.
ORIGIN: Hambela, Guji, Ethiopia
ELEVATION: 2100-2300 masl
VARIETY: Local Heirlooms
PROCESS: Sundried natural process.
TASTING NOTES: Raspberry jam to blueberry pie filling leads to some sweet herbs, peach skins, and tart cherry.
ROAST TYPE: Light
The coffee comes from small holder farmers in Kebele (town) Buku Sayisa, Guji Zone, a region of very altitude that ranges from 2100 to 2300 meters above sea level. These lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less. The people in this region are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas for many years. It's a distinct coffee from Yirgacheffe, and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics; in the case of natural process, fruited, bright, and aromatic. The station is run by Ismael Hassen from Kayon Mountain coffee, a name you might be familiar with from coffees of previous years. They do a fantastic job controlling quality, consistently providing us with some of our top scoring Ethiopian coffees. Sorting out imperfect coffee cherry starts on delivery, and extends all the way to the drying tables. Farmers must hand sort the cherry for defects before it is received. The cherry is then floated in tanks of water to catch any underripe coffee before the processing begins. For dry process coffee, the whole cherries are laid to dry on raised beds for 2-3 weeks, during which workers turn the coffee and continue the process of picking out any undesirable coffee cherry. Buku's beds are built with split bamboo reeds so they're flat and quite sturdy, then a layer of cloth to allow air to pass through the beds. You see a lot of chicken wire used at other sites, which tends to sag, creating uneven coffee layers.