EAN | ETHIOPIA AGARO NANO GENJI
Profile#1 Fruity | Light roast
Tasting Notes: Floral, Lemonade, Peach
IT ALL STARTS AT THE COFFEE FARM
Nano Genji is a group of farmers that work in the Agaro region of Western Ethiopia. They are part of a large co-op named Kata Maduga which includes other groups such as the well known Nano Challa, Kedamai and Biftu Gudina. This coffee really stands out among the coffees we tasted from Kata Maduga and it will be the only one we feature from Agaro this year!
TRACEABILITY
COUNTRY
Ethiopia
WASHING STATION
Nano Genji
DISTRICT
Agaro Gera
VARIETAL
Heirloom
PROCESSING
Washed
ALTITUDE
2000 masl
DID YOU KNOW
Ethiopia is near the eastern coast of the African Continent but is technically land locked. It is located on the northern border with Kenya. Agaro is a small region in Ethiopia's Highlands to the west of the capital city of Addis Ababa..
PRICE TRANSPARENCY
$3.64
Price paid by Driftaway (per pound avg. across July 2020 coffees)
$1.21
Fair Trade price per pound
$0.96
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 6,668 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
This month in the Fruity Profile we have a washed Agaro, Western Ethiopia. This coffee is exceptional with intense acidity and sweetness. We cupped several samples from this region and really loved this one.
AVERAGE CUPPING SCORE
87.5
/100
87.5
SCAA Cupping Score
15 x 60 kg
Bags purchased
1 year
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from Jun 21 to Jul 12, 2020 at Pulley Collective in Red Hook, Brooklyn. We typically use the Probat UG-22 roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
