Prime time for Ethiopian arrivals, slow transit this season put it a couple months behind, a little late but tasty as can be. Fresh off the boat is this certified top lot from the famed Yirgacheffe region.
A great example of an Ethiopian Natural, identifiable soft fruit and floral tones upfront balanced with a crisp black tea like undertone. This cup nails it on the head. Fruity with some acidity but not over the top, will appeal to a wide range of coffee drinkers.
Tasting Notes: Lighter roasts will show stronger floral/citric/fruity tones, which is a perk to many light roast fans, clean enough cup to drink pretty light but those jazzy lighter tones will balance with some dryer semi-sweet chocolate and herbal spice. A little front loaded (mostly floral/fruity tones) but tasty.
Most will want to shoot for at least a Medium roast, a less extreme and smooth cup with pretty exotic accents. Develops the more tea like undertones and smooths out a lot of the crisp acidity. The fruity/floral factor reduces to just a hint and shows a bit more on the red-fruit side. Still slightly floral and after a little setup almost seemed a bit more dark grape skin tone that lingers in the aftertaste.
Darker roasts are fun but have a more limited audience. A bit more semi-sweet and a little edgy and smoky, retains the strong spice notes and brings a bakers chocolaty factor into play with lingering smoky tones in the aftertaste. For those that like a hint of milk or cream in coffee, or espresso heads looking for something more exotic, darker roasted Ethiopians can be a nice cup/shot to change up the game a bit.
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.
Put together by METAD. 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 university scholarships and sponsorship for a state-of-the-art elementary school with more than 700 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 has an expanding Out-grower program designed to provide technical assistance, share modern farming equipment, and provide certification programs for more than 5,000 local farmers who are paid premiums for their cherry and second payments after coffee is sold. Quality and certification premiums have also helped METAD build roads and community centers. METAD 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.
Elevation: 1900 – 2200 masl