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Yet another wonderful Ethiopian natural process, and Organic to boot. Satiny milk chocolate leads the way, with a clear caramel and brown sugar thread, followed by very subtle notes of dried blueberry and cherry, without any strong citrus appearance or high acidity.
These beans come from the Burka Gudina Estate, located in the Limmu Kosa district, within the Jimma Zone of Ethiopia. The farm is run by Ibrahim Hussein, a third generation coffee farmer in the area, and is marked by gentle, rolling, forested hills that range from 1,800 – 2,000 meters.
These natural process beans are dried in the sun before processing, at which point the mucilage is scrubbed off, but still leaving behind some of the dried cherry, the latter being a key component to the sweet, rich flavor of natural process coffees such as this one.
A Mexican roast that fits our roaster’s high standards finally found its way to our facility, and this one is absolutely fantastic. It has perfect balance, with a pronounced milk chocolate introduction, followed by notes of brown sugar, vanilla, cherry, and a little wink of citrus, with a lovely creamy finish. A washed process bean, we medium roast it to bring out the truly full bodied flavor it offers.
Grown in the central sierra mountains of Veracruz, Mexico, the town of Huatusco is in the relatively high mountains, at about 4,200 feet elevation. The workers tend to speak indigenous languages, not Spanish, and therefore have been growing crops a long time, and know how to get the most out of this land. They definitely achieved that goal with these coffee beans.
The Huatusco beans have a unique process used to de-pulp the coffee cherries, adding rehydrated yeast and mucilage as part of the 48 hour fermentation process, leading to a sweeter, fruitier bean than most washed process coffee beans.
This washed process bean is flavorful and rich, with a lower citrus profile, as is typical w/ most grown in Central and South America. Featuring distinct flavor notes of creamy dark chocolate, cherry, plum and even a hint of cola, balanced by more subtle mango and apple that come through as the coffee cools.
The beans originate from the Finca el Tambor farm in the Palencia municipality of Guatemala, featuring 8 full time workers who are allowed to farm about 10% of the farm to grow vegetables for themselves. The name translates to “The Drum Farm”, inspired by an underground waterfall that once pulsed the land with a drumming sound. Interestingly, the owner, Victor Calderon, a fifth generation coffee grower, is a big proponent of sustainable growing methods. He has chosen to leave half of the farm under forest, has his team weed mechanically rather than use pesticides, and uses smaller scale machines to process the beans, resulting in very low energy consumption, less than 10 gallons of diesel for an entire harvest season. The farm also captures some of the 50 inches of rain water that falls during the rainy season and later uses it to process the beans in addition to the two dozen fresh water springs that run through the 5,000+ foot altitude property. The farm also uses a unique method of employing shade trees from avocado and cinnamon to help protect the coffee trees.
The beans from the various parts of the farm are kept separate and processed separately, then washed in the retained rainwater, de-pulped, and then dried and turned frequently on concrete patios. The varietals include Bourbon and Caturra.
This natural process, Grade 1 Organic certified coffee is known for its diversified yet exquisite profile. On one side, the sweet but tangy watermelon and berry (strawberry, raspberry, blueberry, and blackberry) flavors brighten the cup, while the chocolate fudge notes produce a more mild finish.
These beans are harvested at the organic, privately owned Kayon Mountain farm located in the Guji zone of Ethiopia, about 6,700 feet in elevation.
The cherries are placed onto raised beds for 12-20 days, meticulously hand turned and picked over to remove and defective beans. The dried cherries are then milled to reveal the beautiful naturally processed bean.