Ceremony

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Bold
  50
• Clean
  30

Intense flavors of grilled lemon and pure cacao with a liqueur-like, syrupy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Packs an aggressive punch and finishes with deep, dark chocolate. The Kochere Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. produces some of the finest, classic, washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Ethiopian coffees that we get to sample each year. Our choice to offer a dark roast treatment of this coffee has its roots in the centuries old Ethiopian coffee ceremony , or jebena buna in which landraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. coffee varieties are typically darkly roasted in a pan over hot coals, ground with a mortar and pestle ( mukekcha and zenezena ), brewed in a clay jebena and prepared in three separate servings ( abol , tuna and baraka ). Ethiopian coffee ceremony is a social occasion that shapes each day. This ceremony symbolizes hospitality, friendship and community through the ritualized preparation of coffee in its homeland. During the late 1970’s and early 80’s, Schapira’s Coffee & Tea (Pine Plains, NY) featured a dark roast Ethiopian Yirgacheffe on their menu which captured a committed customer base at the Coffee Kingdom in Worcester, MA while being prepared as a single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. espresso on a piston driven espresso machine. This coffee was one of the very first single origin espressos to be commercially prepared in the US. Ceremony is also great in the the press pot, the stove top Moka and is a classic as a Neapolitan flip. The Ceremony is also available alongside the Commonwealth and the Gato Negro as part of our Dark Roast Sampler . After repose, we seal this coffee in Grain-Pro barrier packaging and then send on its way to our Roastery where we preserve the green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. under hermetic seal until it is roasted as part of our Barrington Green Seal Program© . Origin- Ethiopia Region- Gedeo, SNNPR Locality- Yirgacheffe Producer- Kochere Washing Station Altitude- 5900 – 6500’ VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.- Native Landrace Varieties Process- Washed & Sun DriedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Roast- Dark