Description
This Ethiopian coffee comes from the 2,500-acre Mizan Gisha coffee estate in Bench Sheko, formerly known as the Bench Maji zone, in the southwestern part of Ethiopia, located in the Southern Nations, Nationalities, and Peoples’ Region (SNNPR) of Ethiopia. This is one of the less internationally known regions compared to giants like Yirgacheffe or Sidamo, but it is no less important, especially for its contribution to the vast and diverse genetic heritage of Ethiopian coffee. It preserves the usual production methods of the region by cultivating cherries that are carefully hand-sorted and floated to separate less dense beans. Subsequently, they are depulped, fermented, washed, and placed on raised beds to gently reduce moisture to 11%. Furthermore, this farm also has its own dry mill, allowing for traceability up to the final export stage. This adds a touch more quality, as these regions often face difficulties in accessing new coffee cultivation technologies. Nevertheless, it boasts a very good quality, quite similar to the better-known regions of Ethiopia. This coffee is available thanks to recent changes in Ethiopian export regulations, which have opened up opportunities for farm-owning companies to get involved.
This Ethiopia Sheko Ojemta represents an opportunity to experience new profiles, stepping away from the more common coffee-growing areas, and guarantees a well-defined origin and a careful process. It’s a solid addition for those who value the authenticity and inherent quality of Ethiopian coffees.
Tasting Notes: Fresh, clean, and semi-exotic. Best in the light to medium roast levels but for the right purpose, can be used for darker roasts. Light roasts show a pretty good citric edge, mostly lemon but with a slight peachy spin, just a small hint of classic Ethiopian floral. Pulls some balance with a little herbal/nutty/cocoa note. Medium roasts cut out most of the citric and peachy qualities providing a smooth and rich cup, pretty neutral tasting, a little hint of spice and slight nutty/cocoa tones. A strong medium roast will start to pick up some complimenting roasty tones. Dark roasts get pretty hefty and bittersweet. It does have some exotic character but much of it is covered up by the more roasty notes coming from the roast level. Works really well for cold brew but can be a bit much for drip.
Roasting Notes: This coffee is very easy to roast because it has a very consistent size, very few defects, and a very uniform color overall. It’s a very floral coffee; however, in darker roasts, we can enhance chocolate and cacao flavors without losing the citrus notes, making it an ideal coffee for experimenting with different curves, depending on the profile the roaster is seeking.
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