Description
Celebrate the new crop of Ethiopian coffees! Many consider Ethiopia the best coffee origin in the world
A half pound each of:
Ethiopian Yirgacheffe Org. Natural Gr. 1 – Worka –
A lovely coffee from light to dark with a medium roast being our favorite, a staple offering on our list, great stuff every year. This year the cup is a little less acidic and fuller bodied, small hints of fruit at lighter roasts but more about the chocolate and spice notes. Light roasts are clean with a little citric upfront, a small hint of a sweet berry note comingling with an almond like nuttiness and a bit of tea like spice in the aftertaste. Medium roasts brought a fuller body and more chocolate like tones, lower acidity, uncovered a bit of floral upfront, lingering spice in the aftertaste. Darker roasts complimented the cup, a little more rough and tumble but a strong chocolate and spice profile many will love, good for cold brew or espresso.
Ethiopian Yirgacheffe Washed Gr. 1 Org. – Zelelu Ararso–
Crisp, clean and sweet; this Ethiopian cup is a bit more delicate than most. Light to medium roasting recommended but a tasty cup from light to dark. Lighter roasts will have some decent brightness, lemony with some grapefruit like citric tones. A floral cup with some awesome hints of jasmine in the aromatics. The lighter tones pull some balance with the classic tea like chocolaty undertone, traditional darker notes from the Yirgacheffe region.
Medium roasts really mellow out the acidity and reduce the citric/floral tone, creates a bit more body and a much more recognizable chocolaty factor. A very smooth, balanced and rich cup with exotic highlights. Darker roast burn out all the fruity and acidic notes, gets a little smoky roasty with strong bakers chocolate & spice tones.
Ethiopian Yirgacheffe Washed Gr. 1 – Banko Gotiti–
A wonderful example of a top grade washed Ethiopian. Best served in the light to medium roast range, a very delicate and sweet cup. Hints of citrus and soft fruit comingle with floral, chocolate and tea like spice. Heirloom Ethiopian strains have a taste like no other and offerings like this one showcase their uniqueness. For acidity fans, a light roast ending real close to 1st crack will have a stronger lemony citric edge, covers up a bit of the delicate floral/fruit but crisp, clean and sweet. We personally liked it better just a shade or two darker, splitting the difference between light and medium. It will mellow the citric tones popping out the sweet floral, while building a bit more darker tea like contrast. Crisp but not overly acidity. Darker roasts go the other way covering up the citric and floral with strong chocolate and herbal tones.
Ethiopian Sidama Honey Gr. 1 – Qunqana Station –
Crisp, clean, sweet and very highly rated, a fun treat for any Ethiopian fan. Light roasting is recommended to see the cup shine but hard to find a bad roast point. Lighter roasts are where you will see the cleanliness of the cup, balanced tones with good mouthfeel and hardly a hint of anything grassy or vegetal. It will have some decent brightness, lemony with just a pinch of peachy like fruitiness. The aromatics are unique being overly floral with some classic Ethiopian hints of lavender/jasmine. The lighter tones pull some balance with the classic tea (herbal/spice) like darker tones. Medium roasts really mellow out the acidity and reduce the citric & floral tastes, creates a bit more body and a much more recognizable chocolaty factor. A very smooth, balanced and rich cup with exotic highlights. Darker roasts are fuller bodied and dark toned: roasty, bakers chocolate with some unique spice and rich aromatics.
Ethiopian Sidama Gr. 3 Natural – Daye Bensa
Crisp, clean and sweet; this super fresh Ethiopian cup is a bit punchier. A bit of raised acidity and stronger tastes. Light to medium roasting recommended but a tasty cup from light to dark. Lighter roasts will have some decent brightness, lemony with just a pinch of peachy like fruitiness. The aromatics are wonderful, floral with some awesome hints of classic Ethiopian jasmine. The lighter tones pull some balance with the classic tea (herbal/spice) like darker tones. Medium roasts really mellow out the acidity and reduce the citric & floral tastes, creates a bit more body and a much more recognizable chocolaty factor. A very smooth, balanced and rich cup with exotic highlights. Darker roasts are fuller bodied and dark toned: roasty, bakers chocolate with some unique spice and rich aromatics.
Ethiopian Harrar Natural Gr. 4 – Queen City
Best from medium to dark roasts. The cup is filled with old world natural processed tones. Medium to low acidity, a little fuller bodied; the cup starts with hints of floral, and fruity that balance with an earthy dark chocolate note with some lingering tea like spice. A smooth, rich, chocolaty and exotic cup on the rustic side for naturals.
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