This Ethiopian coffee from Morgon Coffee Roasters is creamy and sweet enough to keep you coming back for more, even after many cups. The flavor has hints of strawberry jam.Added tothis is a calm, slightly herbal note of chamomile tea, which softens the whole profile and adds an elegant balance to the creamy body. The coffee is more soothing than wild, but definitely not boring—ideal for slow filter brewing when you have time to really savor the flavor.
The coffee comes from the Guji region of Ethiopia, from the Wachile Garse processing station, which was established in 2011 with a clear goal – to produce the best specialty coffee possible. The station is named after two neighboring villages, Washile and Garse, where the cherries come from approximately 110 small farmers. They grow traditional Ethiopian heirloom varieties at an altitude of around 2,060 meters above sea level, where the cooler climate slows down the ripening of the cherries and promotes sweetness and aromatic complexity. All cherries are delivered whole to the station, and emphasis is placed on careful selection and manual labor at every stage of the process.
Processing is done using the natural method. Perfectly ripe cherries are first sorted by hand on raised African beds and then dried directly in the sun. During drying, the cherries slowly ferment inside their skins, which promotes the development of sweet and fruity tones. During the hottest and coldest parts of the day, the coffee is covered to stabilize the temperature and ensure even fermentation. It is this slow, controlled process that is responsible for the coffee's typical "jammy" character and its delicate creamy texture. The result is a clean, sweet, and very harmonious natural Ethiopian coffee that is calm but beautifully layered in flavor.