Our favourite Natural Process coffee is back - Ethiopia Rocko Mountain. There is big strawberry notes with softer peach & dark chocolate finish. Nice crisp acidity & big mouthfeel. Great Espresso for those that like a fruity hit & lovely longer brewed coffee.
Grown by smallholder farms around the Rocko Mountain in the Haricha Woreda, Yirgacheffe. The coffee is heirloom varietal and is grown at around 1950 - 2150 m.a.s.l. The Yirgacheffe region is world famous for producing some of the best coffees in the world & has ideal conditions for growing top grade speciality coffee. The Natural process involves the ripe cherries being delivered to the mill where they are sorted and graded then placed onto raised drying beds in thins layers and turned every 2-3 hours. 6-8weeks later, depending on weather and temperature, the beans are de-hulled. This gives the coffee a very fruity & zingy cup.
In 2008 Ethiopia began the centralization of all coffee exports through the newly established Ethiopia Commodity Exchange (ECX). This eliminated most roasters’ and importers’ ability to provide accurate information of the precise traceability of coffees. Until December of that same year, growers could also sell direct to export markets, but this was subsequently reigned in. Since that time, the difficulty of determining precise provenance in Ethiopia – a corner stone of specialty coffee – has been a tremendous frustration to buyers in consuming markets.
Today, around 90 percent of coffees move through the ECX and are cupped according to profile then graded and marked generically for export. G1 lots, such as this one, are the highest grade and are in limited supply. When purchased through the ECX, however, the only traceability information given even to these highly sought after lots is the area code of production, such as ‘Sidamo’ or ‘Yirgacheffe’, which are coffee producing regions.
Price shown per 500g