Coffee is an inherently outlying crop. It’s a plant with genetic roots firmly planted in the farthest flung reaches of mountainous Ethiopia. It’s in these places still, where coffee achieves its fullest potential. The small town of Koba is exactly this. Seated at the highest point in the Uraga District, Yabitu Koba is one of the most remote nooks in an already remote region. Many of the contributing producers to this lot deliver their cherry to the processing center via precipitous dirt roads on beasts of burden. A trip that is made all the more dangerous during the ever expanding rainy season.
The producers here possess an ancestral wisdom of coffee growing that informs everything they do; including what plants to intercrop amongst the coffee trees to yield the best results. Fertile loamy soil proliferates, providing the plants with nutrition and drainage without the input of fertilizer. It’s as if coffee was meant to grow here.
This coffee rewards a patient sip. Its delicacy is not simplicity, but rather a euphony of deep and citrus. The aroma is floral, evocative of an elegant perfume, or a spring flower. Flavors of sweet, complex lemon and mandarin orange drive the cup, with an acidity that brings a vividness to each fruit. The cup cools to have a deep sweetness that reminds me of the syrup left behind in a cup of fruit cocktail.
Roast: Medium-LightProcess: NaturalOrigin: Worka, Ethiopia // Gedeb DistrictVarietals: Indigenous heirloom cultivars (Kumie, Siga, Wilsho)Altitude: 2,000 - 2,200 masl
The Worka Sakaro Washing Station works with over 400 smallholder farmers in the Gedio Zone of South Ethiopia. These farmers grow their coffee in the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees located on steep mountain slopes at approximately 2,000 to 2,200 masl. Once the coffee cherries are ripe they are picked and sun-dried on raised beds for 18-21 days. After the natural drying process, the coffee is milled and transported for final processing.
This lot follows suit with the wave of groups now experimenting with various methods of anaerobic processing. It follows all the same steps as a typical naturally processed coffee, except after the coffee is floated, it is placed into special plastic bags, flushed with carbon dioxide and nitrogen gas, and monitored over 3-7 days until fermented adequately (this varies based on mucilage content and environmental conditions). Once the cherries reach the desired pH and color, they are removed from the bags and transferred to drying tables to complete the process.
Each kit contains: 5 teas with 15 biodegradable filters. Each kit yields approximately 15 cups of tea.
Organic Assam (Black), Organic English Breakfast (Black), Organic Sencha (Green), Good Hope (Rooibos), Pai Mu Tan (White).
Each kit contains: 5 teas with 15 biodegradable filters. Each kit yields approximately 15 cups.
Glow (Herbal), Hibiscus (Herbal), Organic Roman Provence (Rooibos), Mint Chocolate (Rooibos), Orange Bourbon (Herbal).
Creme au Caramel (Rooibos), Long Island Strawberry (Green), Apple Spice (Green), Temptation (Black) and Marsala Chai (Black)
Makes a wonderful iced tea. Rose hips and Elderberries make it a little sweet and a little tart.
ingredients; Natural dried apple, hibiscus, reships, natural dried orange peel, elderberries, natural dried black currants, roste petals, calendula petals, cornflower petals, red thistle, natural flavors (organic compliant).
A blend of black tea with wonderful hints of chocolate, cherries and cream. Wonderful with a touch of milk.
Luxury Ingredients: Black tea, Pomegranate, Cherry stems, Moringa, Cocoa beans, Cranberry, Cornflower + Safflower petals, Natural flavors(organic compliant)
Tea(s) From: Sri Lanka / Kenya / India / China
Region(s): Nuwara Eliya + Dimbula + Uva / Nandi Highlands / Nilgiri / Yunnan
