This coffee from Ethiopia is a real treat. Produced by small holder farms in the Gedio Zone of the Yirgacheffe District, near the small town of Idido, this coffee is grown high in the remote hills at over 5,500 feet. The high elevation gives this coffee plenty of time to mature slowly and develop a flavor profile that is unique and special. The coffee is processed using the full natural method. Coffee cherries are delivered to the Bagersh’s proprietary dry mill in Idido, and then sun-dried on thin layered elevated beds. Once drying is complete, the beans are hulled, screened, hand sorted, double picked and polished to a uniform appearance which is striking for an Ethiopian coffee.
This coffee is a wonderful cup. Overwhelming blueberry notes abound in the aroma and on the tongue. This is an Ethiopian that will let you know it is special in every way. Beginning with the DRY process (unusual for a Yirg type), this is a clean bright cup with orangey citrus as well as floral tones. Deep in the cup you will find chocolate hints, and no hint of earth that can detract from the wonderful cup. The PCCA awarded this coffee the “Top Choice” award in Fall 2006 for a reason! One caveat: Be advised that this coffee is severely limited in availability,. You snooze, you lose.
Roast: Medium Roast that has excellent heavy acidity (but lighter than the Kenyans) with good body. Ours has that sought after berry overtone with hint of floralness and wineyness in the finish.