The Abore washing station is located near the village of Bombe in Sidama, Ethiopia. Lots are compromised of coffee harvested from 341 surrounding farms. Only ripe cherries are selected, de-pulped, and placed directly on raised beds for drying. Coffee is multiple times a day over a two-week period until it was dried to ideal moisture levels.
The Sidama region is known for producing the most coffee at the highest grades in Ethiopia, and the geography explains why this is. This region spreads across fertile highlands, where half of the land is cultivated. The surrounding rivers and lakes along with the very high elevation results in cool weather and fertile soil. These factors, in combination with over 100 inches of rainfall per year, cause the coffee to ripen slower than in any other region in Ethiopia. There are over 50 cooperatives and 200 washing stations throughout Sidama.
Tasting Notes: A lovely cup of Ethiopian with an uncommon processing method. Lots of lemon/lime and floral upfront balanced with darker chocolate, herbal & spice notes, reminiscent of black tea.
Although this cup has some more acidic features, medium to dark roasts get a bit more buzzy than citric. Even lower acidity fans will find joy at fuller roasts. We thought best from medium to dark, very clean high rated coffee so still a candidate lighter roasting, but pretty potent and sharp. A little slower roast will benefit this bean, building more robust and jazzy dark tones in the cup while muting some of the more acidic notes.
Light to medium roasts one will accentuate crisp more citric fruit tones. Darker accentuates the tea like spice and more chocolaty accents. Best for drip or pour-over methods, we found it a bit too sharp and sour for most single origin espresso heads, would work nicely in a blend though to add some sweat and floral tones.
Roasting Notes: Easy cup to roast, make sure you get some development past first crack, can risk a little grassy at super light roasts. Great from a medium roast to as dark as you want to go. Medium chaff, shouldn’t cause any issues. A slower roast helps mute some acidity and bring the lovely complex dark tone to the foreground. One will see a couple lighter beans in the mix, judge roast level by the bulk of the beans, not the couple of lighter ones.
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