Ethiopia Tolemariam Goljo

Light to middle roasts have panela sugar sweetness, juicy body, and flavors of dried apple, and jasmine tea. There is a stone fruit skin like flavor in the finish, fading to tea tannic mouthfeel. City to Full City. Good for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate No
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Nov 9 2015
Lot size 40bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Heirloom Varietals
Grade Grade 2
Appearance .6 d per 300g/ 15+ Screen
Roast Recommendations City to City+ shows the most floral character, while Full City pulls out dark stone fruit and cocoa roast tones
Weight 1 LB
What's in a name? This coffee would typically be sold as "Lekempti", an Ethiopian trade name signifying coffee traded through the city of Nekempte. The Lekempti designation covers a huge geographic area in fact, and many divergent coffee types. Specifically, this coffee originates far away from Nekempte in the East Wollega region, also called Misraq Wellega, in the Gimbi woreda (state). But don't confuse that with the trade name Ghimbi, which is only for dry-process coffees from West Ethiopia. In all that name changing, coffees were also made generic, sold and re-sold by traders, and eventually ended up exported as general types. Historically, coffees from this area were considered Yirga Cheffe wanna-bes, and were not given much heed. But as some avenues for more direct purchasing have grown (and others have simultaneously diminished), new coffee sources are emerging. This lot bypassed by ECX national trading system, and is from a single farm in the region called "Goljo". Tolemariam is the founder of Goljo, a 100 hectare estate, that sits between 1750 to 1850 meters above sea level. This is from the late harvest of 2015, our last container to ship from the previous season. Ethiopias hold up like no other coffee I've tasted. Expect fresh fruit and floral flavors, very much Yirga Cheffe in cup characteristic, and with weighty body to boot.
Tolemariam Goljo has a pleasing smell of raw sugar, like demurara or muscovado sugars, that is released when grinding City to City+ roasts. There's an origin revealing floral accent underneath too, a touch of jasmine, or cherry blossom. Light to middle roasts show a stone fruit side in the wetted grounds, a smell of honey cookie coming up in the steam. This is a coffee that shows best around City+, and when brewed. A sweetness of panela sugar comes through as the cup cools (raw cane juice reduction), pushing floral retronasal response, heightened by a crowning jasmine note. There's a tart dried apple note too, that gives way to accents of herbal tea infusions, and tannic mouthfeel as flavors begin to disappear. Roasting to Full CIty brings up darker fruit flavors, like fresh plum, replete with the bittering skin. A mix of dark chocolate and lush fruit flavors pull through in the finish, with a note of dried coconut in the long aftertaste.