Ethiopia is considered as the cradle of coffee and famous for the fact that it was in the forest in the Kaffa region where Coffea Arabica grew wild. This coffee comes from South-West Ethiopia – more precisely from four Woredas: Jimma, Illubabor, Bench Maji and Keficho Shekicho and nowadays, the country´s coffee production is characterized by a typical “smallholder” structure. The smallholder farmers grow the coffee on their small parcels and after harvesting only the red and ripe cherries they bring them to a nearby processing station where the coffee is then sold and the natural preparation process starts. Here the coffee is thoroughly selected once again and exposed to the sun on so called “African Drying Beds” also known as suspended beds. The drying process can take up to 14 days. In order homogeneously reduce the humidity to approximately 12% the coffee is turned several times a day. Once the ideal degree of moisture is reached the dry-milling process starts. During this step the beans are milled, screened and carefully prepared for export.
This new coffee is one of the first I have had the pleasure of working on with Darren Kelly. We worked on roasting best possible profile for filter drinks but also for the lighter end of espresso.
Cup Profile: Very fruity and complex profile with sweet dark berry, black tea and bergamot notes, slight mocca flavor with a rummy and winy aftertaste, great natural flavor.