Description
This coffee is sourced from family owned farms organized around the Hafursa Cooperative located in southern district of Yirgacheffe, Ethiopia. The Hafursa Cooperative was established in 1975 and currently has approximately 893 members who produce their coffee on plots of less than 1.5 hectares that are shaded, and intercropped with banana and other nitrogen fixing crops. In 2002, the cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia. There are twenty-six other cooperatives affiliated with the YCFCU totaling more than 35,000 members.
Tasting Notes: Best at the light to medium roast levels. Very crisp, clean and exotic. Great aromatics filled with jasmine spice and soft fruit. Lighter roasts are filled with new crop acidity and floral notes, mostly citric but a little soft fruit tone can be found. The balance of the cup comes from a semi-tea-like chocolate factor. I tend to think of it as chocolate spice notes but many tongues can pick up a little black tea note. Medium roasts still have a bit of citric acidic, build a good body and bring forth more of the chocolate spice note, reducing the acidity slightly so even more of the exotic tones of this cup can be found. Darker roasts are always tasty for those who like fuller roasts. This is how they would traditionally serve these beans in Ethiopia. Almost a shame, for it loses the cool spice and lighter note balance, but will still make for a good exotic smoky and chocolaty cup.
Roasting Notes: Easy to roast, very clean coffee, even roasting with medium to low chaff. Lighter roasts will have some decent acidity but can provide a wonderfully exotic cup. Will look one shade darker than it really is in the roaster, similar to many African coffees. I like to watch the splotchy-ness of each bean to mark the roast level. As the beans fade to even brown, this marks a strong medium roast. A light roast should be semi-splotchy. Dark roasts are still marked by hints of oil on the surface.
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