This Ethiopian DISCO BISQUIT from New Zealand’s Slow Coffee Roasters serves up dessert right in your cup. It combines chocolate-covered strawberries, sweet and spiced hot cross buns, and crunchy M&M’s. Juicy fruitiness blends with chocolatey sweetness and warm notes of baked goods. You can enjoy Disco Biscuit as an espresso or with milk, where it tastes like sweet chocolate milk. This time, feel free to leave your dessert spoon in the drawer and treat yourself to a little afternoon treat, sip by sip.
Behind this coffee are more than 500 small family farms around Hube in Ethiopia’s Sidamo region. Local varieties known as Ethiopian Heirloom grow at elevations of 1,800–2,036 meters above sea level. The landscape of the Great Rift Valley is characterized by red clay soils, freshwater lakes, and lush vegetation. Coffee cultivation has been passed down through families for generations, and sharing a cup of coffee is a staple of friendly gatherings. Furthermore, the diverse microclimates contribute to the distinct characteristics of coffees from different areas.
The coffee undergoes natural processing. Hand-harvested ripe cherries are first sorted and then spread whole on elevated drying beds. Workers regularly turn them by hand to ensure even drying. Once they reach approximately 11% moisture content, they are sent to a dry-processing plant. This lot is labeled Grade 1, and the roastery sourced it through its import partner, Cofinet.
- Producer: Hube Smallholders
- Elevation: 1, 800–2,036 m above sea level