WE LOVE COFFEE FROM THE MOTHERLAND!
Ethiopia, and seemingly the high plains of South Sudan, is the genetic birthplace of Coffea Arabica, AKA that tasty shit.
For an absolute heap of reasons this means that there is more biodiversity in the plants that grow there. For even more reasons this is super important.
Completely unrelated to sustainability or the future of coffee cultivation as a consumable good, these coffees are absolutely freakin' delicious!
This year we decided to simplify things a little and pick our 2 favourite examples. One washed process & one natural.
Second off the rank we have 'Moredocofe' from the Guji region of Sidama in the south central mountains.
COFFEE GROWING LOCALITY: Guji
ALTITUDE: 1,950 - 2,000 masl
VARIETIES: JARC 74110 & 74112
FARMERS: Moredocofe + 300 small producers
OWNER: Haile Gebre and Dimbelal Endale
Classsic, Classy and Clean. This is a vibrant complex and juicy coffee that has loads of fruit and florals typical of the region. Natural precess here brings out BIG tropicals, Guava, lychee and peach, fuller bodied and candied we pull vanilla custard and toffee notes.
Panama Gesha? What's that? This is Ethiopian baby!
FILTER: 60G/L, 96C WATER
FRENCH PRESS/PLUNGER: 70G/L, 96C WATER, 5MIN STEEP. 2 MIN SETTLE.
ESPRESSO: 20g DOSE:60-65g YIELD. 94-96C WATER. 9BAR PRESSURE. 26-28SEC.