Berries, Plum, Cabernet, Lactic Acid

This Grade 1 coffee hails from a well-regarded coop with a focus on dry processing. It's a smorgasbord of heirloom cultivars, trees that trace roots back to Ethiopia's fabled coffee forests. The cherries were selected for ripeness before being set on raised beds for a period of traditional sun drying. The result is everything you want from a dry processed Ethiopian: a fruit bomb with body and funk.

Berries are the dominant note in this coffee, blue, black, and straw (is it okay to leave it at straw?). You catch them in brewed and ground aroma, and they translate effortlessly into the cup. The berries chuff alongside a hit of plum. The plum has a thickening effect, lending heft reminiscent of a Napa Cab. The fruits intertwine on the cool, yielding to a funk unique to Ethiopian naturals, a lactic hallmark, which pairs like yogurt with the berry and plum.

A quick note about brewing: like so many high-grown Ethiopians, this one seems thoroughly bothered by filters, so much so that it tries to choke them. Consider using a continuous pour and try to reduce swirling/stirring. You can also coarsen your grind, but try to make that a last resort.

  • Process - Sun Dried 
  • Region - Hambela, Shakiso, Guji
  • Grade - 1
  • Varietal - Heirloom Cultivars

Best for:

  • Pour Over
  • Single Origin Espresso (non dairy)
  • Aeropress
  • Drip Machine
  • French Press

Unless otherwise stated, all bags are sold in 12 oz quantities.