The flavor profile of this natural espresso is a masterpiece in balancing sweetness and acidity. When brewed as a clean espresso (ideally at a 1:2.05 ratio and around 30 seconds), the coffee will enchant you with its medium, pleasantly citrusy acidity and high sweetness. In its full, velvety body, you’ll easily recognize notes of cranberry and candied orange. The overall impression shifts in the finish to deep notes of cocoa cream, which together create an undeniable tiramisu flavor. When combined with milk, the coffee transforms into a light, wonderfully sweet drink reminiscent of orange yogurt with a hint of cream cheese.
Unlike most Ethiopian coffees, which are blended at large communal washing stations, this lot comes from a single, specific four-hectare farm. Marta Alemu has been growing coffee here since the late 1980s, when she inherited her first 2 hectares of land, and thanks to her hard work and profits from production, she has managed to double the size of the farm. Her land is located in the Yirgacheffe region (Worka Sakaro area) at an extreme elevation of 2,030 meters above sea level. Marta is part of the progressive Lalisaa project, which helps independent farmers shorten the supply chain, increase their financial rewards, and train them in state-of-the-art agronomic practices. The variety grown here is JARC, a special, scientifically selected group of the highest-quality native Ethiopian heirloom varieties.
The incredibly rich sweetness and purity of this espresso are the result of traditional dry processing, which Marta manages entirely on her own at the farm. Cherry harvesting is done exclusively by hand, and only perfectly ripe, dark red fruits are included in the process. These are then spread out on raised African drying beds. To prevent unwanted wild fermentation and ensure the coffee retains its high clarity, Marta constantly and regularly turns the cherries throughout the day. The entire drying process in direct sunlight takes 2 to 4 weeks, until the beans reach the ideal moisture content and fully absorb all the sugar and fruitiness from the juicy pulp.