About This Product
A complex, delicate floral forward coffee from the Guji Zone. This famed southern zone is close to the border of Kenya and has an extremely high elevation which creates a great climate for growing coffee. Notes of juicy peach, floral Assam tea, and cocoa dominate the cup.
This is exactly the type of coffees we were hoping to find from others. We actually cupped this coffee at the end of October. On our yearly visit to Ethiopia back in February, we contracted a container from our friends at Hambela, but we knew we would need a few more lots to round out the year. The reality of buying green coffee is that to offer the best of the best; it takes the entire coffee chain to make things work. We buy about 30% of our offerings from small to large importers, and we aim to keep it this way. We always want to grow our relationships we have on the farm level, but we also hope to grow our relationships on the importing side too. While importers may get a bad rap, they are integral to our industry and things wouldn't function without them. Some of them are the best people I know in coffee and honestly hope to provide fair and stable prices in the torrent economic climate of coffee. Obviously, there are many bad deals, and people have been taken advantage of, but it's never a good idea to attach that reputation as a blanket statement on the entire industry. Next time you see your friendly neighborhood importer give him a high five!
Coffee accounts for over 30% of Ethiopia's total export income. Starting in early 2001, the Ethiopian government changed its coffee regulations, allowing coffee grower cooperatives to sell directly to roasters and exporter/importers. Before that time, all coffee had to be sold through the national exchange or the “ECX,” a requirement that resulted in mixing high- and low-quality beans, yielding a uniformly low price. Coffee cooperative unions have been able to negotiate fair agreements with developed countries. Currently, we work with two different importers, one cooperative, and an estate led producer in Ethiopia. The result of these changes has been incredible on the quality of the coffee. One nice benefit as well has been the deconstruction of flavor profiles within the regions of Ethiopia. Now there are real distinctions of inheriting flavors based on geographical regions and processing methods that show true terroir. Ethiopia is one of, if not our favorite producing country. It’s the birthplace of coffee, and we think it can highlight the purest form of coffee you can have.
- Roast: Light roast
- Acidity: Tart
- Body: Tea-like
- Taste Notes: Peach, Bergamot, Cocoa, Assam, Floral
- Process: Washed
- Origin: Ethiopia
- Varietal: Heirloom
- Altitude: 2,100 masl