Overlook Coffee Co.
Ethiopia Hambela Goro Natural
Ethiopia Hambela Goro Natural
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Description:
This vibrant coffee is grown by smallholder farmers in the Goro Bedessa Woreda of Hambela Wamena was processed at 2335 meters—one of Ethiopia’s highest altitude sites. This coffee underwent meticulous handpicking to achieve Grade 1 status. The heirloom cultivar is naturally processed, highlighting its fruity potential. In the cup expect notes of tropical mango and blueberries, with a smooth milk chocolate finish. With a silky body and vibrant acidity, this coffee is perfect for pour-over or espresso, delivering a bright, dynamic flavor profile.
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Product Info:
Heirloom coffee varieties refer to traditional, often indigenous, cultivars of coffee plants that have been passed down through generations. These varieties are prized for their unique flavors, resilience, and often, their historical and cultural significance. Heirloom coffees are typically grown in specific regions where they have adapted to local climates and soil conditions over time, resulting in distinct flavor profiles that reflect their terroir. They are cherished by coffee enthusiasts and specialty coffee producers for their diversity and potential to offer exceptional taste experiences. Due to their genetic diversity, heirloom varieties also play a crucial role in preserving the genetic heritage of coffee plants, which is important for maintaining resilience against diseases and climate change.Natural processed coffee, also known as dry processed coffee, is a method where ripe coffee cherries are harvested and then dried whole, with the fruit pulp intact, before being hulled to reveal the bean inside. This process allows the coffee beans to absorb sugars and flavors from the surrounding fruit as they dry, resulting in a distinct and often fruity flavor profile.Elevation plays a crucial role in determining the quality and flavor profile of coffee beans. Generally, higher elevations are associated with better quality coffee. As coffee plants grow at higher altitudes, they face cooler temperatures, reduced oxygen levels, and increased exposure to sunlight. These conditions cause the coffee cherries to mature more slowly, allowing them to develop more complex flavors and a higher concentration of sugars.At Overlook Coffee Co. we proudly use an all-electric fluid bed roaster! Fluid bed roasting is a coffee roasting method that involves suspending coffee beans in a stream of hot air, rather than directly exposing them to a heated surface. In this process, the beans are placed in a roasting chamber where hot air circulates, creating a "fluid bed" of beans that are constantly agitated by the airflow. As the beans roast, they are evenly exposed to the hot air, resulting in consistent and uniform roasting. The circulating air helps to transfer heat efficiently to the beans, allowing for precise control over the roasting process. Additionally, the fluid bed roasting method uses less energy and produces less smoke compared to traditional drum roasting reducing the environmental impact of our coffee production.A coffee profile, also known as a flavor profile or tasting notes, refers to the unique combination of flavors, aromas, and characteristics present in a particular coffee bean or blend. It encompasses a range of sensory attributes such as acidity, body, sweetness, bitterness, aroma, and aftertaste. Coffee profiles can vary widely depending on factors like the bean's origin, variety, processing method, roast level, and brewing technique.
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The coffee comes from small holder coffee farmers in the Goro Badessa Woreda of Hambela Wamena, a high altitude region that tops out at 2100 meters above sea level. These lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less. You tend to see coffee intercropped with other fruits and vegetables, "false banana" being one the more common food staples to see planted in the Hambela region. The false banana plant has many uses, and is widely utilized for its starchy inners that are often fermented with yeast to make a bread ("kocho"), and the leaves can be transformed into roofs for houses, baskets, and more. The Goro coffee is processed in a nearby town at a privately run wet mill, where they process both washed and natural coffees. This lot underwent several layers of hand picking from the whole coffee cherry to the final milled green coffee in order to achieve "Grade 1" status.
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Ordered from the UK on a whim after falling in love with the Equinox blend and Hambela did not disappoint. Was beautiful and will defiantly buy again.
