We are using this bean for our Featured Pour-Over coffee offering right now!
This coffee is from the Bedessa district of Harrar, in the Harari People’s National Regional State (HPNRS). This coffee was cultivated by the Chercher Oda Bultum Farmers Cooperative Union (COBFCU). The coop was established in 2005 and has nearly 15,000 members, 5,000 of which are female. They cultivate 4000 hectares loamy fertile soil.
Subregion: Oromia > Harrar > Bedessa
Producer: Chercher Oda Bultum FCU
Processing: Natural/Dry Processed
Processing Description: Sun dried on raised beds
Plant Species: Arabica
Growing Altitude: >1700m
Soil Type: Loamy fertile
Traceables: Coop Coffees, Organic
Poabs Organic Estate, traditionally called Seethargundu has a holistic approach, which goes far beyond it’s Organic certification. In order to do agriculture right, they believe in diversity and not mono-cropping, so they have tea, cardamom, all types of pepper, a dairy, a fish farm, poultry, bio-dynamic herbs and extensive composting. It is one of only 2 Demeter Bio-dynamic certified coffee farms in the world. They have their own web site http://www.poabsorganic.com.
When opening your freshly roasted bag of this coffee, you will smell a clean nutty tone and unique spices. The fragrance is almost savory and makes you take a step back for a second. The wet aroma is slightly fruited with baked apple and cinnamon. The cup is complex, loaded with exotic spices as well as a nice brightness. Accented with a clean and well-defined fruit acidity.
Café de los Muertos has its opinions, feel free to disagree, but we think this coffee is good for: Espresso, Auto Drip, French Press, and Chemex.
This roasted bean ends up looking like sweet chocolate morsels, and tastes like it too! The intent on this medium roast profile is to give it the smokey deepness of a lengthier roast but make sure to maintain the special “regionality” of the bean.
This Brazil comes from Fazenda Ipanema, where the RFA, Rainforest Alliance, certification mandates sustainable ecological and economic improvements. The nature and layout of the Fazenda farm means the ripest of coffee cherry can be picked and sundried on the patios. The fruit dries and acts to enhance the flavor in the bean. Once dried, it is hulled and placed into wooden silos for the “reposo” or resting period. 45 days later, lot samples are taken and bags are filled for export. Arriving on the west coast, the coffee will be in a state of shock.
Café de los Muertos likes Brazil Ipanema Dulce for its “Dulce”, sweet, fruity character similar to a bing cherry with the mildest of acidity. You may also taste: orange blossoms, honey, orange citrus, raisin, dried cherry and chocolate. Brazil Fazenda Ipanema works well where smoothness is your goal. While we choose to roast this coffee for its flavor, its versatility is great.
|* The Rainforest Alliance works to conserve biodiversity and ensure sustainable livelihoods by transforming land- use practices, business practices and consumer behavior.
Café de los Muertos has its opinions, feel free to disagree, but we think this coffee is good for: Auto Drip, French Press, Chemex, espresso, and any other method you can come up with. We really like the versatility of this bean!
We roast this bean right in the middle. We love the smoothness of the bean, but it also has an awesome sweetness that works so well with all applications.