||Ethiopia Shakiso Mormora Plantation Washed 2014
||Varietal: Heirloom – Typica and various other indigenous Shakiso sub-varietals
Ethiopia is the birth place of coffee, and is the only indigenous place coffee grows. Some of the plant stock can only be found in ethiopia, and has the ability to offer some of the most amazing and diverse cup profiles. With this diversity comes some ends of the spectrum, I have tasted lots of very ordinary lots that I would never stock, and why Africa remains a tough place for us to find consistency and amazing coffee. But I have also tasted some of the most special coffees ever from this region, and Africa has the ability to show the non believers that coffee can taste of other things.
But every now and again something hits the cupping table thats a game changer, that reminds you why you cup everything. This one came as a huge highlight and one of the most exciting samples of this year, wow this is different.
A little bit about the processing behind this amazing washed coffee...ripe cherries are delivered to the mill in Shakiso where they're graded, sorted, de-pulped and then fermented underwater for between 24 - 48 hours, depending on temperature, humidity and other factors. Parchment is sorted in washing channels, and then placed onto raised African drying tables. The drying period generally lasts for up to 2 weeks, until moisture level reaches 12% or lower.
So, onto the place where we all want to be, the cup! Right away you feel the presence of lime saying hello, he slowly wanders off and leaves you with subtle chocolate, I want you to think about chocolate lime sweets and you'll be right there. As you make your way through the cup you'll keep the sweetness from the start but slowly come to a long lasting dark chocolate finish.
Farm: Mormora Coffee Plantation
Mill: Shakiso (Abyot Boru)
Owner: Abyot Boru washing station
Process: Fully Washed
Varietal: Heirloom – Typica and various other indigenous Shakiso sub-varietals
Altitude: 1850 - 2100 masl
Rainfall Average 2000 mm per year, 8 months rainy, 3-4 months dry
Temperature: 180C - 260C
Grown: in wild forest conditions
Producers: Approximately 750 farmers
Nice and light, a good solid medium roast but nowhere near second crack.
"Quick Look" Guide
Limes, dark chocolate, sweet, chocolate lime sweets.
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