Wolde Hirbe / Adame Gorbota Cooperative / Ethiopia / Natural Heirloom

Wolde Hirbe / Wenago, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia

Raised Bed Natural Process / Heirloom Varieties

Tasting notes - Raspberry / Strawberry / Dried Apricot / Caramel

This single-farm lot from veteran coffee producer Wolde Hirbe is remarkable in that it combines the very best elements of natural and washed process Ethiopian coffee. Assertive fresh berry flavours are present but the rich dried stone fruit and caramel backbone of this coffee remind me of a high quality washed. The complete absence of fermenty, "funky" character also bring washed coffee to mind.

The juicy sweetness of this coffee is almost overwhelming and I've enjoyed this coffee at very large brewing ratios up to 1:20 on conical drippers because there's so much flavour packed in. Like most high grown, dense natural Ethiopian coffees, you will encounter slower drawdowns so don't be afraid to coarsen the grind quite a bit. Start at 88c and bump it up if you feel like you want a little more - I've found it easy to obtain high extraction yields with this coffee so no need to bash it over the head with water much above 94c (unless you want to). 

* Please let all coffees rest for a minimum of five days after the roast date before brewing. Two to three weeks after roast is much better. Most coffees will begin to fade after three months but this happens slowly if the coffee is properly stored (away from heat, oxygen and direct sunlight) and even 6+ months after roast most lightly roasted coffees will taste great.