Roast Level 1 - Light
A honey-processed lot with tropical notes of pomelo and subtle mango
This year we are featuring a honey-processed Ethiopian coffee from the Osolo Station, located in the Greitu Korsa highland area of Guji Oromia, Ethiopia. This washing station serves around 200 smallholder farmers from the surrounding communities. The farms that grow this coffee sit at elevations between 2240 and 2280 MASL. Unlike washed process coffees, this honey processed lot was de-pulped without water, leaving the honey-like mucilage on the coffee bean (seed) which was then dried on raised beds for 12 to 13 days. Workers carefully monitor this process to make sure even drying is achieved, giving the coffee a cleaner cup experience.
We roasted this honey-processed Othosololo selection lightly to capture the floral and citrusy notes so well known in Ethiopia. We recommend brewing this at a 1:16 coffee to (filtered) water ratio to achieve a delicate and silky mouthfeel to balance the flavors and citric acidity. We experience sweet grapefruit and pomelo, tropical notes like mango, and a sweetness that reminds us of high-quality cane sugar.
Note: This coffee will taste best at least 10 days off roast.
Pink
Floral, elegant pink coffees present delicate and ephemeral flavors kindred to tea roses, hibiscus, and pomegranates.
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