Our Ethiopian coffees have finally arrived. They are currently being brewed in our cafe and will be available to purchase both in shops and online next week.
Here’s a little run down on both.
ARDI, ETHIOPIA
Produced by Farmers of the Michicha Village
Region: Guji, Sidama
Varietal: Sidama Heirloom
Processing: Natural Processed on raised beds
Altitude: 1,750-1,800 masl
Harvested November 2010-January 2011
In Guji Sidama, Ethiopia it is common to have coffee that presents itself with a burst of flavor. But rarely do you find a particular lot so sweet, so balanced and yet so clean as what we’ve found here with the Ardi. The coffee is naturally processed meaning the beans are dried with the fruit still intact on the bean soaking in the some of the natural flavors of the coffee cherry. The mill is managed carefully assuring the beans never touch the ground and are turned regularly to achieve even drying. Last year we featured the Ardi for two months and it was a huge hit. This year we are happy to have the lovely Sidama coffee back and most likely for a bit longer. In the cup expect a burst of flavor containing berries, honey and milk chocolate.
KOCHERE, ETHIOPIA
Milled by Nardos Coffee
Region: Southern Oromia, Yirgacheffe
Varietal: Heirloom
Processing: Washed and Patio Dried
Altitude: 1,900-2,000 masl
Harvested November 2010-January 2011
The Kochere District is located in Chalalacktu, a township located in the famous Yirgacheffe region. This area has some of the most sought out coffee in the region as 30% of the exported coffee in Yirgacheffee comes from the Kochere District. The Chalalacktu village has a population of about 100,000 that is primarily dependent on coffee as their main source of income. The Kochere coffee’s high elevation paired with the washed processing yields a very sweet cup that is clean, complex with notes molasses and citrus.
