Holy smokes, here's another amazing Grade 1 Ethiopian coffee that has us swooning.
We generally always have a coffee from Ethiopia in our line-up and we are always impressed with how different they can be. We are loving the big sweet, tropical notes from this one. It's very reminiscent of pineapple, but without the big acidity. There's a floral quality that reminds us of passionfruit and a subtle underlying note of rose water. It's not cloying or overpowering - it's just right.
This coffee is produced in the "wine process" style meaning it is anaerobically fermented, similar to wine grapes. After a number of days of fermentation (depending on the weather conditions), the cherries are then removed from the fermentation bags and dried on raised beds until optimal moisture level is achieved.
This results in a sweeter tasting coffee with more fruit-forward notes without the addition of any adulterants or flavours. It's all about the process. To honour that process, we roast these beans nice and light to let the nuances shine through. If roasted too dark, all that sparkly flavour would disappear and we believe in letting the coffee's natural essence shine and honouring the hard work of all the farmers who work year-round to produce this wonderful single origin coffee.
From Catalogue Coffee:
"The Yirgacheffe region, particularly the Worka Sakaro area in Gedeb, is celebrated for producing some of Ethiopia’s most refined and expressive coffees. This natural-processed microlot showcases the region’s floral and fruity character, elevated by high altitudes and generations of coffee-growing tradition.
Sourced from 294 smallholder farmers cultivating indigenous heirloom and JARC varieties at 1950–2100 meters above sea level, this coffee reflects both meticulous farming and expert processing. After natural drying on raised African beds, the result is a vibrant, creamy cup with layered notes of stone fruit, caramel, and a delicate floral lift. After 24-48 hours of wet fermentation, the coffee are dried for 7-10 days on African drying beds. This station uses a water filter to reduce water usage in its goal to be more profitable but also sustainable. Washed coffee from Sakaro offers elegant vibrancy and delicate taste with a light-body."
We are stoked to have this lovely, fruity, floral Ethiopian coffee in our line-up. Thanks to our pals at Catalogue Coffee for helping us source this banger!
This is a delicious light roast whole bean coffee that's roasted in Canada and is always fresh.
ORIGIN: Ethiopia
REGION: Gedeb
VILLAGE: Worka Sakaro
PROFILE: Light
NOTES: Pineapple Candy, Passionfruit, Rose Water
VARIETALS: Heirloom Arabica
PROCESS: Natural, Anaerobic Fermentation
ELEVATION: 1,950 - 2,100 MASL
Available in 340g, 850g or 2.2kg bags of whole bean coffee.
We recommend this light roast on pourover or drip coffee brewers.
