Heirloom Coffee From The Ethiopian Highlands
Coffee cultivation began in Africa, and this is an heirloom varietal unlike anything. It's been two years since I've served an Ethiopian Sidamo, and this natural-process coffee has been the recipient of many awards, including the "Taste of the Harvest" competition last season. This cup is lively and buoyant, striking me with its mouth-filling fruit and lemony zest. I've always enjoyed the exuberance of African coffees; few have been so lush & distinctively exotic, with floral notes & a gentle, vivacious acidity.
This coffee is collected from local farmers in the Guji sub-region, at which point they are brought to a central mill for processing. This is a pulped-natural, unwashed coffee. meaning that ripe-red coffee cherries are left on the seed after harvesting, left to dry in the sun on raised screen beds with no washing or fermentation. This is genuine, old-world coffee, with wild fruit aromas and dark chocolate flavors.
This cup is deep, dark, and rich, with a sweetness that's present in the dry grounds and blossoms throughout the entire cupping experience. In the grinder, there are undertones of vanilla & cinnamon, along with the scent of shortbread. The wet aroma is seductive, with what seemed like a chocolate chip cookie or butterscotch brownie. At first this coffee appears very bold, but the perceived sweetness increases as it cools, as does it's body. This is a fantastic coffee!
