Stunning natural lot from Ethiopia
Fruity flavors perfectly suited for single cup pour-over
According to legend, coffee was first discovered by an Ethiopian goat herder named Kaldi around 700 AD. He noticed his goats acting more energetic after they ate the plant and soon realized its potential. When he shared his finding with local Monks, they were excited to use the plant to stay up later for prayer. From there, popularity for the plant spread. Coffee is now grown in many regions of the world, but the heritage of all coffee plants can be traced back to the ancient coffee forests of the Ethiopian plateau.
While revered for genetic variety, history and quality, Ethiopian coffee has traditionally been difficult to source and buy. In 2018, that became a little easier when the Ethiopian Coffee Exchange (ECX) restored traceability information for coffees traded through their system and gave licensed exporters freedom to begin selling outside of the ECX. For this coffee, we worked with one of the exporters, SNAP, who seized the opportunity presented by these changes. SNAP partners with three washing stations in different regions of Ethiopia. They provide training in processing and washing methods, as well as water recycling systems. Part of their mission includes education for the small producers who sell their cherry to the washing stations.
Soaring high elevations, careful processing and ideal growing conditions contribute to this coffee's fruity and complex profile. Get dialed into watermelon, ripe peach and oolong by starting with a 1:16.5 brew ratio, filtered water at 208-210℉, a medium-coarse grind, and a 3-3.5-minute brew cycle.