Ethiopia | Tome

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Cranberry | Golden Syrup | Lavender Region | Uraga, Guji Altitude | 2100-2250 MASL Process | NaturalNatural 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. 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. | HeirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. It's Guji time again! It's been a little while but some of our favourite Ethiopian coffees over the last few years have come from the Uraga woreda of the Guji zone. We've had the Wolichu Wachu, Hambela Wamena and Arsosala and now we have Tome to add to this special list. This coffee, all grown in the Tome kebele, is collected by the four Edema brothers. It is all grown at high altitudes on small plots and mostly in combination with Abyssinian banana trees. Nearly 300 farmers contribute to the Tome 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. and 100 people work at the station. Harvest happens in three stages, a small batch in October, the main bulk in November followed by a last pass in December. The coffee is sorted for 2 days on drying beds once it reaches the station and it is then dried for 12 to 15 days. Every midday, the coffee is mixed for even drying and covered until the following morning to avoid the most intense direct sunlight. The Edema brothers' organisation is known as Oboleyan - this means "brother" in the local Oromia language. We hope you enjoy it!