Description
Only 25 pounds left!
This coffee is sourced from family-owned farms organized around the BNT Industry and trading PLC, a coffee mill located in the Kochere district of the Gedeo Zone within the Southern Nations, Nationalities and Peoples’ Regional State, Ethiopia.
Coffee producers deliver their ripe cherries to the BNT Industry coffee mill station where the cherries are sorted and depulped. After depulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 12 to 15 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be dehulled, sorted, and bagged for export.
A very nice chop of Ethiopian beans.
Tasting Notes: Clean, sweet, and floral with some stronger tea like attributes. Lighter roasting does have higher acidity giving the cup a citric edge and more floral notes. Hints of a black tea like dark tone and a soft fruit tone will pop out especially with some setup and as the cup cools. Medium to dark roasts will mellow the brightness considerably turning the cup much darker toned and more about the spice notes and chocolaty factor. Smooth and easy drinking in the medium roast range while still maintaining hints of exotic acidity. Dark roasts promote a smoky edged rich semi-sweet chocolaty factor with tea like spice that lingers on the tongue in the aftertaste.
Roasting Notes: Ethiopians are generally between 1st and 2nd crack coffees. Decently too light or dark and one loses the exotic tones and balance. Although mostly in Ethiopia, they roast coffee slowly and very dark, they also tend not to do awesome pour-overs with them. Best balance in this cup was achieved about half way between first and 2nd crack, a nice medium roast, can be tailored to personal preference.
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