Ethiopia Mesfin Kitesa
Fruit & Chocolate: Both of these flavors shine through extremely heavily in this bold coffee. Tastes fantastic hot, cool, and everywhere in between. Ripe fruit sugars pair with heavy-laden fats to help give it a syrupy jammy mouthfeel. For cold days, this is the perfect coffee for any brew method.
- Roast: Light roast
- Acidity: Fruity
- Body: Syrupy
- Aroma Notes: Fruity and Complex
- Taste Notes: Strawberry Jam, Panela, Cocoa, Floral
- Process: Natural
- Origin: Ethiopia
- Varietal: Heirloom
- Altitude: 1,750 masl
From Onyx's Emily McIntyre:
"We've all heard the stories: Kaldi, a bored goat herder, in 850 AD, notices his goats have extra energy after eating the fruit of a nearby bush, tries some for himself, and thus the coffee revolution is born. Whether that's really how coffee was discovered or not, we do know the legend originates from Kaffa, and the very name of our beloved beverage derives from the region in the southwestern highlands of Ethiopia.
Until it was annexed to Ethiopia in 1897, the Kingdom of Kaffa thrived on a rich trade in ivory, gold, and civet oil. Coffee has been grown in the region for time immemorial, clustering in the lush forests along with forest cardamom, long green peppers, and banana trees. Honey is a large part of Keffa's culture and export, with wooden honey hives called "gendo" hung in the trees and massive consumption of Ethiopian honey wine, "tej". Tea is another famous product, particularly near the lauded Wush Wush village.
The Ethiopian government is establishing a National Coffee Museum in the central Keffa city of Bonga, not far from Mesfin's farm, to celebrate the discovery of coffee in the area. Traditionally in Kaffa, coffee is both consumed in the buna ceremony and rolled with ghee, or clarified butter, for a high-energy snack.
Additionally (for the curious) the name Kaffa traditionally refers to the geographical area, while "Keffa" refers to the people group. As we tend to identify our coffees for their representation of the people rather than the area, we call this one "Keffa". Kaffa or Keffa, all this history combines to make this coffee lot an incredible historical experience."
Processing Notes (From Onyx):
"In the case of natural processed coffee, the coffee cherries are brought in the mill and most often take to raised drying beds immediately. The cherries are allowed to absorb sunlight directly, to dry out the mucilage. During the process, underripe, overripe, and damaged cherries are removed by the mill workers.
The cherries are raked regularly to discourage fermentation and mold formation. Just like in washed coffees, the drying cherries are covered during rainfall and nighttime. The cherries are removed from the drying beds once the moisture content reaches 12% and then transferred to a hulling station to remove the dried mucilage."