PEACH, HONEY, FLORAL
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
This is a delicious, fresh crop that we just got in. We roasted this selection with our Fruity Profile, which is a light roast, to showcase the delicate origin characteristics.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Located in Southern Ehtiopia, Dara is part of the Sidama region of Ethiopia. Some of the most well-known Ethiopian coffees, Ethiopia Sidamos, come from this region, and this coffee is just as good as many of the others we’ve had from this area.
The farm & mill where the coffee cherry is grown & processed.
Ethiopia Shoye is a sub-cooperative of the larger Sidama Coffee Farmers Cooperative Union. Through the co-op, farmers are able to help each other grow, process and market their coffees. With many experienced farms and an average farm elevation of 1,884 meters, it’s not surprising that this sub-cooperative produces many excellent coffees.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
More than 1,000 different heirloom varietals are grown in Ethiopia. This selection, with its floral, honey and peach notes, is a perfect example of the flavors typically produced by Ethiopia heirloom varietals.