Roaster: Manhattan Coffee Roasters, Rotterdam Amsterdam
Producer/Farm: Station: Bombe
Origin/Region/SubRegion: Ethiopia/Guji/Bombe Mountain
Process/Drying: Natural/African drying beds
Variety/Cultivar: Setami, Mikicho, 72/158, 74/110
Dry Fragrance: bubble gum, candy apple, grapes, caramel, butter, lemon
Tasting Notes: Jasmine florals and nectar sweetness mingle with a punch bowl of flavors: bubble gum, berries, watermelon, pear, vanilla cream and tea. This coffee is a fruit bomb but is perfectly balanced by lemon acidity and cherry/rhubarb tartness. The mouthfeel is smooth with medium body. As it cools it continues to surprise with notes of stewed cherries, violets, lemon custard and raspberry.
Note: It’s currently sold out as of this date for ordering online, however, the washed Shantawene is available.
Brew recommendations: The brew method impacts the flavor profile tremendously with this coffee. The V60 dripper yields jammier fruit flavors and a full bodied mouthfeel with syrupy sweetness. The Origami brew was highly complex also but gave more pronounced florals, bubble gum and watermelon notes and a silky lighter mouthfeel. Brewed on Kalita, this coffee was a crazy kind of warm kool aid punch, mixed berry pie and jolly ranchers all in one. Each was well structured, very complex, and with a cleaner finish than most naturals. For any of these drippers, I recommend a 1:16 ratio, water temperature of 203 degrees F and a TBT of 3:15-3:30.
Roaster notes: This lovely Ethiopian has come by way of the Catalyst team and Asefa Dukamo, who manages the Bombe processing station. In 2019, Catalyst reinvested into the processing at Bombe by the introduction of a high quality McKinnon hand pulper. This in turn has allowed us to purchase this amazing coffee. The hand pulper is hard work to use but out allows for a more accurate controller how much pulp is left on the cherries before the coffee is moved to the high quality mesh drying beds. In the future we will be working closely with Catalyst as they're work has been somewhat incredible and has really impacted the lives of everyone involved at the Bombe station. We feel extremely positive about their three tier payment system, the drive for a better quality of coffee and better a quality of life for the producers.
Roaster: Sweet Bloom, Lakewood Colorado
Region: GUJI, Kercha
Altitude: 1800-1900 mall
Variety: Heirloom mixed
Dry Fragrance: a burst of lime juice meets you and then subsides followed by rose petals and hints of jasmine with a lingering caramel sweetness
Tasting Notes: Tart and sweet lime as in key lime pie with underlying caramel sweetness and black tea. It's subtle but there's peach/apricot jam here too. The mouthfeel is light and satiny and holds up well adding to the aftertaste of honeydew sweetness and a pleasant, lingering acidity. As it cools, soft black tea notes persist complimenting the apricot jam undertones with a light florality. Overall this is a distinctive and lovely coffee that offers a balanced and sweet cup.
Brew recommendations: Best at 1:16 ratio on Origami or V-60 to pull out those apricot notes and lime.