Description
This coffee is sourced from METAD Agricultural Development PLC (METAD). METAD is a third generation family owned business with a rich history that began after World War II when the Ethiopian Emperor awarded Muluemebet Emiru, the first African female pilot and family matriarch, with land in the Guji and Sidama zones that has become the Hambela Coffee Estate.
METAD is managed by Aman Adinew who returned to Ethiopia after many years working abroad at the executive level for multiple fortune 500 companies because he wanted to make a difference for his family and community. Through Aman’s leadership, METAD has strengthened the local community with employment opportunities including a workforce that is over seventy percent women, educational opportunities including sponsorship for a state-of-the-art elementary school with more than four hundred students, and healthcare for employees.
METAD was also first to partner with Grounds for Health in Ethiopia to implement a successful cervical cancer screening program for women within the coffee growing communities. METAD provides technical assistance and shares modern farming equipment with other local farmers. METAD also has the first and only private state-of-the-art SCAA certified coffee quality control lab on the African continent used to train both domestic and international coffee professionals.
Tasting Notes: Fantastic example of an Ethiopian Natural. Keep this one light to medium roasted. Too dark and the awesome crisp and clean fruit/floral notes dissapear. A mellow cup on the sweeter side with nice red fruit tones popping right out. The cool natural tones balance with a tea like spice note, a sign of its roots, Yirgs are known for their more tea like dark tones. Many would call it a chocolaty undertone with a jazzy spice note but we like the tea reference and most will agree. A bit more delicate of a cup with a little lower acidity than the other Ethiopian lots. Depending on what you like this can be a real perk, fruity and sweet without risking high acidity or overly sour tones at the lighter roast points. A little easy to roast out the fruitiness, so don’t let it get too dark!
Roasting Notes: Natural processed with good prep on it, a fairly easy bean to roast. A bit higher chaff and one will notice a little two toned roasting but being tasty from light to dark, should not be a problem getting a tasty cup. Recommend starting at a nice medium roast, if you don’t like acidic and floral, error a little darker, if you love fruity floral, error a little lighter. A little longer setup really smooths out the cup, can be a little more extreme 1-2 days after roasting.
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