A wonderful and unique washed coffee from Ethiopia: Vibrant citrus, honeydew melon, clove, cinnamon, brown sugar sweetness
From the famed Alo Coffee Company, this coffee is a rarity; only 600 kilos of this lot were imported into the USA and we managed to secure 30 kilos.
After harvesting at between 2420-2520 meters, the ripe cherries were allowed to ferment in sealed tanks (pictured above) for 72 hours. Then, the coffee was depulped, washed, and slow-dried under shade.
You may notice the tiny bean size of this selection. This is somewhat intentional as the bean size can be the result of sorting, but at ultra-high elevation the beans simply do not get very large; they are, however, very dense due to slow maturation. Additionally, the heirloom varietal, 74158, that Alo farmers use is on the smaller side. This particular varietal of Ethiopia Heirloom is revered for its sweetness, refined flavor, and balance but the shrub does require a high elevation to thrive, usually well above 1800 meters.
For a bit more information about Ethiopia coffee, check out our blog post, Ethiopia Bound.
A wonderful and unique washed coffee from Ethiopia: Vibrant citrus, honeydew melon, clove, cinnamon, brown sugar sweetness
From the famed Alo Coffee Company, this coffee is a rarity; only 600 kilos of this lot were imported into the USA and we managed to secure 30 kilos.
After harvesting at between 2420-2520 meters, the ripe cherries were allowed to ferment in sealed tanks (pictured above) for 72 hours. Then, the coffee was depulped, washed, and slow-dried under shade.
You may notice the tiny bean size of this selection. This is somewhat intentional as the bean size can be the result of sorting, but at ultra-high elevation the beans simply do not get very large; they are, however, very dense due to slow maturation. Additionally, the heirloom varietal, 74158, that Alo farmers use is on the smaller side. This particular varietal of Ethiopia Heirloom is revered for its sweetness, refined flavor, and balance but the shrub does require a high elevation to thrive, usually well above 1800 meters.
For a bit more information about Ethiopia coffee, check out our blog post, Ethiopia Bound.
