Aroma: Dried fruit
Flavors: Licorice, dried berries
Body: Full & Syrupy
View our Tasting Video
You'll like this coffee if: You love full bodied fruity coffee. You like Strawberry preserves, Cherry barbecue pork, and Manhattans.
We found a couple fruit forward natural coffees we’re excited to share with you this year. This first offering is from the Gigesa mill in the Shakiso region of Guji, Ethiopia. Owned by Faysel Ambosh, this property keeps meticulous records on each lot that is produced down to the amount of drying time and sorting on each bed. It’s this sort of attention to detail that creates good natural process coffees, and is evident in this offering.
What roast is your coffee?
We roast to a profile unique to each coffee which is designed to highlight the natural flavors of the bean while emphasizing sweetness and balanced acidity. On the spectrum of "typical roast" levels we would generally be in the medium to medium light on all coffees.
Do you offer ground coffee?
We do not. One of the best ways to brew really excellent coffee is to grind within 30 minutes of brewing. You'd be surprised the difference this makes, and our rule of thumb is grinding fresh on a very cheap grinder is better than pre-grinding on a very nice grinder.
Why is your coffee so expensive?
Really excellent coffee is picked by hand, and goes through multiple sorting processes and methods to improve quality. The higher number of processes involved in removing defects, underripe beans, and damaged beans the higher the amount of labor and the lower the yield from the farm. The extra work and higher amount of bad coffee removed is the primary reason for the increase in price.
Secondarily, we are trying to increase the amount farmers can earn for their coffee. We need to prove to them and their children (most importantly) that they can make a good living growing coffee. If this doesn't happen more and more farms will stop producing when children move to the city because of the low incomes in the coffee industry.