TASTING NOTES

FLORAL, BERGAMOT, CITRUS

ROASTING

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.

LIGHT ROAST

Our Fruity Profile, which is a lighter roast, brings out the floral, bergamot and citrus notes of this coffee.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

SIDAMO

A mountainous region in Southern Ethiopia, Sidamo is one of the three main coffee-growing regions in the country (the other two are Harrar and Ghimbi).

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

ARORESA

The Aroresa washing station is located near Arbe Gona in Sidamo. Farmers from throughout the area bring their coffee to the washing station, where the harvested cherries are sorted, pulped, fermented and washed.

PROCESSING

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

VARIETAL

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.

ETHIOPIA HEIRLOOM

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.