Description
As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species. Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people. All specialty grade Ethiopian Coffee is grown above 4,000 feet and most above 6,000. In the highlands of Sidamo and Yirgacheffe, coffee can grow above 7,000 feet.
This G2 washed-process lot comes from Mokonisa Washing Station, which collects cherry from 37 kebeles in the surrounding area. Farmers in this area grow a mix of different JARC cultivars and local heirloom varieties.
This is a beautiful lot of grade 2 coffee. Most are darker toned with tea/spice tastes and best at fuller roasts, but not this one. If it weren’t for the slightly smaller bean size, one would think this to be a grade 1 top lot: Floral, chocolaty, sweet and delicate with a bit of unique jasmine like aromatics, great in the light-medium roast levels.
Tasting Notes: Very clean cup following the traditional Washed Ethiopian profile. Jasmine/floral like aromatics add a wonderful layer of complexity. Lighter roasts have a sweet lemony citric edge balancing with a smooth and delicate chocolate undertone. Medium body and brightness levels. Definitely has some floral characteristics that pop right out as well as some hints of spice that get accentuated into the fuller roasts. Easy to see those unique tastes coming from the heirloom strains. Medium roasts gentle out the cup, smooth most would say. Although it still retains hints of floral, the cup becomes more about the chocolate notes with some exotic aromatics and spice that linger in the aftertaste. Darker roasts will be very low acidity and strong, not as smooth or exotic, but has a strong bakers chocolate note many will enjoy. Just touching 2nd crack is a sweet spot for the darker roasts fans to get that big chocolaty bittersweet cup without being too smoky.
Roasting Notes: Being a fresh washed processed, these beans are pretty easy to get a good cup out of. Lighter roasting will be a bit acidic but showcase the unique characteristics, medium to dark roasts are bit better for daily drinking, richer and smoother. Low to medium chaff on the beans and even roasting. If you like those more fruity floral tones, error a bit lighter, more of a robust exotic chocolaty fan, error a little darker.
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