Description
Our latest offering from Ethiopia is super fruity with a juicy texture; exactly the kind of coffee we love to showcase here at Ancoats Coffee Co. It’s a classic natural process Ethiopian with a punchy fruity flavour, and floral undertones. It has a distinctive mix of sweet and tart, reminiscent of zesty rhubarb or the tanginess of a blackberry. A superb option for filter, or a refreshing iced coffee if you’re looking to satisfy your sweet tooth.
£17.50 – £47.00
Producer
Various smallholder farmersCup Profile
Blackberry, Dark Chocolate, RhubarbCountry
EthiopiaPreparation
NaturalTerroir
Shakiso, Guji ZoneGenetics
Mixed Heirloom varietiesAltitude
1,900 - 2,300mCup Score
85Sourcing
Falcon Specialty
Description
Our latest offering from Ethiopia is super fruity with a juicy texture; exactly the kind of coffee we love to showcase here at Ancoats Coffee Co. It’s a classic natural process Ethiopian with a punchy fruity flavour, and floral undertones. It has a distinctive mix of sweet and tart, reminiscent of zesty rhubarb or the tanginess of a blackberry. A superb option for filter, or a refreshing iced coffee if you’re looking to satisfy your sweet tooth.
This coffee has been produced by 9 different farmers in the Guji region of south central Ethiopia. The very high altitude of the area, along with reliable protection offered by a wide variety of indigenous trees result in ideal growing conditions. The shade from the canopy of these trees ensures the coffee plants are protected from the sun, and the cherries mature gradually increasing their density. The cherries are only then picked once they have fully ripened to ensure uniformity and consistency.
Buno Coffee Trading, the exporter of this coffee who manage seven washing stations in the area, pride themselves on their high standard of cherry selection. The cherries are first floated to remove any immature or overripe cherries, then dried on raised beds for around one month depending on weather conditions. The coffee is first spread thin in order to promote even drying conditions and avoid any mould from forming, then the cherries are gradually stacked up into thick layers as they begin to dry out.
We roast this coffee relatively light with a low development time and end temperature in order to try and highlight as much sweetness and pleasant acidity as possible in the final cup. The mix of juicy sweetness and texture, combined with the unique tartness makes this coffee an ideal choice for pour-over or filter brewers. As it’s a lighter roast natural process, we recommend resting this particular coffee for around a week or so if possible before brewing; perhaps even longer if used for espresso.