A sky-high grown Ethiopian coffee
Classic Ethiopian fruit and florals
According to legend, coffee was first discovered by an Ethiopian goat herder named Kaldi around 700 AD. When he noticed his goats acting livelier after grazing on wild coffee cherries, he quickly realized the potential of the plant. He shared his findings with local monks, who began to utilize the plants energizing qualities to stay up for late night prayer. From there, popularity spread. Coffee is now grown in many regions of the world, but the origin of all coffee plants can be traced back to the ancient coffee forests of the Ethiopian plateau.
This lot comes to us from Isayas Beriso, a 35 year old coffee farmer and owner of the Buku Washing Station. Isayas grew 90% of the cherry for this lot on his own farm. The other 10% was collected from neighboring growers. It is comprised of a single heirloom varietal, Dega, that is native to the region. Because there are countless varieties of coffee in Ethiopia, it is rare and interesting to see a micro-lot of a single variety. Combined with the exceedingly high elevation, this leads to a clean and complex cup.
On the cupping table, we tasted tropical fruit notes complimented by delicate florals. Dial in by starting with a 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.