Berry POP - Ethiopia

Introducing this very aromatic clean Ethiopian fruit punch. 

This crop is produced by small holder farmers in Kebele (town) Buku Sayisa, at the Guji Zone, a region of very high altitude that ranges from 2100 to 2300 meters above sea level (MASL). These lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less (Microlots). The people in this region are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas for many years, and is very distinct from Yirgacheffe, and Sidamo coffee.  

The station is run by Ismael Hassen from Kayon Mountain coffee, a name you might be familiar with from world wide coffee roasters. They do a fantastic job controlling quality, consistently providing us with some of our top scoring Ethiopian coffees. Sorting out of imperfect coffee cherry starts on delivery, and extends all the way to the drying tables. Farmers must hand sort the cherry for defects before it is received. The cherry is then floated in tanks of water to catch any underripe coffee before the processing begins. For dry process coffee, the whole cherries are laid to dry on raised beds for 2-3 weeks, during which workers turn the coffee and continue the process of picking out any undesirable coffee cherry.

It's apparent from the outset that this coffee is fruit-forward, aromatic, and sweet, tasting juicy and clean, certainly on the sweeter side of dry process coffees. The ground coffee has notes of berries both fresh and dried, with pulpy fruit accents, and aromatic spices, like clove gum. The wetted crust is very sweet, intensely fruited, with aromatic floral accent notes that add a complex layer within. The cup complexity is very high, one of the biggest factors playing into that being the fruit flavors and potent aromatics with a juicy plumpness in mouthfeel. A flavor of red raspberry is at the front of the cup, with top note accents of red berry juice along with some mild tropical flavor. The fragrant aroma compliments & brings out perfumed aspects of jasmine, and fresh rue herb. Acidity is rounded off a bit, but doesn't feel like it was missing, as it's not a high-acid coffee to begin with.

Crop Information:

• Origin: Ethiopia, Guji Buku
• Processing Method: Natural
• Fragrance: Raspberry, Blackberry, Papaya, Candy-like, Slight Jasmine
• Flavor: Raspberry, Complex Fruits, Plump
• Acidity: Medium-Low
• Roast Level: Medium - Omni Roast
• Cupping Score: 88.5 points 

Recommended Brew Recipes:

• Espresso / Milk Drinks:
• Ratio: 1:2 - 1:2.5 (Coffee:Water)
• Dose: 18g
• Yield (Espresso Wight): 36 - 45g
• Time: 27 - 32 Seconds

• Filter (V60):
  • Ratio: 1:14 - 1:15 (Coffee:Water)
  • Dose: 18g
  • Water: 250 - 270ml (g) 
  • Total Brew Time: 3-4 Minutes
  • Courser Grind Size
  • Method: 2 Pours total (including bloom) of 55ml, 92 degrees water.
    • Bloom by pouring 55g and wait for two minutes before second pour.
    • After 2 minutes, pour all remaining water up to desired weight, center small circle pour, in about 35 - 40 seconds.
    • After finishing the second pour, you can swirl the dripper 2 times to settle the grounds and extract more evenly. 
    • Enjoy!