Stone fruit flavors are a central component, canned peaches, natural dried apricot, along with a "root" like sarsaparilla characteristic, and a sweet finish marked by a lime zest hint. City+ to Full City. Outstanding espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.4 d/300gr, 15+ Screen|
|Roast Recommendations||City+ to Full City|
|Recommended for Espresso||Yes|
*.10/lb from each purchase will be donated to the Beshasha School Project in Agaro town, Western Ethiopia. We're matching this contribution for a total of .20/lb. Read more about Beshasha School here.
Biftu Gudina cooperative is located in Agaro town, South-Western Ethiopia, not too far from some others we've bought the past couple of years (Qota, Sadi Loya, Duromina, etc). Biftu Gudina got their start with the help of a non-government organization that not only coordinated agronomists and managers for each of the coops they work with, but also had a business adviser assigned that helped the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members. They are now under their own management, and the coffee is sold through a Union who we've worked with the past couple of years Unions provide agronomical support to the coops, and also have export licenses, which up until this year, has afforded them access to the global market without having to go through the Ethiopia Commodities Exchange. Biftu Gudina sits at nearly 2000 meters above sea level, a convenient delivery site for the surrounding highland farmers who's coffee is planted between 1800 and 2100 meters above sea level. The coffee is depulped and then fermented for a full 36 hours in washing channels, then moved to soak in clean water, before being laid to dry on raised drying beds.
With smells of brown sugar and dried peach in the dry fragrance, Biftu Gudina has all the markers of a lovely Western Ethiopia coffee. The wet aroma is surprisingly more subdued than dry fragrance, at least when it comes to fruited smells. Expect more of a cooked sugar sweetness with flecks of baking spices in the wetted crust, which are still quite alluring. But stone fruit flavors are a central component in the cup, and remain as much at a pretty wide range of roasts. I pick up on flavor aspects of canned peaches, natural dried apricots, fruited flavors with heft rather than of the more delicate nature that we might taste in coffees from Ethiopia's southern regions (Yirga Cheffe, Guji Zone, etc). There's a "root" like flavor too, with the herbal character of sarsaparilla and root beer sodas, especially when roasted to City+ and Full City. I like Biftu at City, but medium roasts really suit the cup character, stone fruit and dark cocoa flavors are harmonious and Biftu's finish is sweet and marked with a lime zest hint. Flavor notes of chocolate syrup, apricot and orange marmalade are distilled into an inky and delicious espresso shot too. My favorite Ethiopian espresso so far this year (I know, we still have a long ways to go!).