By most accounts, Ethiopia is the birthplace of coffee. The story goes something like this: an Ethiopian goat herder observed his goats “dancing” and acting crazy. When the goat herder approached them he found they were eating the leaves and cherry from a shrub. Curious, he tried the cherries for himself and joined his goats in a dance. Soon after, monks began drying and roasting the cherries and drinking the brewed “tea”. Thankfully curiosity didn’t kill the goat herder (or the monks) and coffee as we know it was discovered.
Our first Ethiopian coffee is from Guji in the Sidama zone of the southern part of the Country. Along with the neighboring Gedeo zone, Sidama is the leading coffee producing zone in Ethiopia. The two combine to export over 60,000 tons of coffee a year, or about 27% of the Ethiopia’s total production.
Tasting notes: Ethiopian coffees are highly sought after for their huge fruit flavors and sweetness. Our Ethiopia Guji features bold sugar notes and a floral mouthful. We’re roasting our medium and dark roasts just a touch lighter than our typical roast to let some of these flavors really shine through. The medium roast highlights the intense floral flavors of this coffee, while our dark roast trades bright acidity for raw sugar sweetness.
We’re roasting this coffee starting 6/20/2015 and should have it on the list for three weeks. CSA members will start seeing this coffee in their weekly shares the week of 6/21/2015. To place a one time order online, visit our shop here.