A true Ethiopian flavor bomb for lovers of specialty espressos!
Did you know that the birthplace of coffee is Ethiopia ? (Well, actually the Great Rift Valley, but more like the Ethiopian-Sudanese region. However, it is an interesting coincidence that the first human finds also come from here... Coincidence? Hardly!)
So most coffee lovers (including us) will be excited to hear that it's Ethiopian coffee. Plus, this batch became our favorite the first time we tasted it, so there was no question that we had to buy a few bags!
A real flavor bomb: sweet, blackberry, honeyed, very bright, with vibrant acidity, a perfumed aroma, and a very long finish . Plus, if you make it over a large ice cube (or many smaller ones), it will be one of the best espresso-on-ice we've ever come across!Shakiso County (where coffee collected from farmers is processed) is located in the Guji region.
Volcanic soil, an altitude of 1800-2200 m above sea level are typical for the growing areas here. What is special is that there are two rainy seasons in a year, with long, dry breaks and an average temperature of 11-27 °C. This is very favorable for coffee.
This coffee has been processed using a special process: 8-day Carbonic Maceration (fermentation with CO2 in a pressurized closed container)
The process originally comes from winemaking. During the process, the temperature, pH and yeast must be kept under constant control. This coffee spent 12 hours at 20 °C and then another 12 hours at 30 °C during its processing. Thanks to the processes that shape the fruit pulp, the coffee has a very special taste and aroma that cannot be compared to any other processing method.
