Ethiopian Bokasso | Washed

Origin

• 🇪🇹 Ethiopia· Sidama

Tasting notes

Character

• Clean
  55
• Floral
  25

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Floral, bright & juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., sparkling apricot acidity Recipes : Espresso: 1:2.5 Filter: 1:17 Region: Sidama Union: Sidama Coffee Farmer's Cooperative Union Cooperative: Bokasso Altitude: 1900-2100 MASL District: Yirgalem 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.: Ethiopian 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. Process: 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. Fermentation: wet - up to 48 hours Drying Method: Raised beds Certification: Fair Trade and Organic Ethiopia, the birthplace of coffee has an energy that is raw and powerful with each step you take on the land. The Bokasso hails from the Sidama region in the Yirgalem district, and is part of the Sidama Coffee Farmer’s Cooperative Union. Grown at high altitude between 1900-2100 masl this coffee is vibrant in the cup. This washed processed coffee is dried using raised beds, and is certified Fair Trade and Organic.