Our Easter Coffee Has Landed
This Tasting Notes Of, Raisin Toast, Chocolate & Syrupy it'll remind you of Easter Morning.
Ethiopia Moralayo Natural
The Mora Layo and Bowicha lots that we have brought in this year represent the
pinnacle of high-altitude Ethiopian coffee. These coffees are nestled in the Choriso
district within Yirgacheffe which is part of the broader Gedeo zone. They were produced
at the Haroberdame washing station.
The coffees present extraordinary depth of flavour and complexity, which is a
culmination of elevation, terroir and meticulous processing.
The high elevation allows for a longer maturity period, which in turn allows for an
increase in the development of sugars and acids, increasing the complexity of the final
coffee. All coffee is manually picked by 257 small holder farmers that tend to tiny plots;
0.375 - 0.75 hectares. These farms are semi-forested and intercropped with enset (false
banana) and legumes. The intercropping serves two main functions by enhancing soil
biodiversity and providing shade for the coffee trees. The varieties found in these farms
are a blend of two heirloom varieties, Dega and Kurume.
In terms of processing, cherries are treated to a traditional natural method. After careful
selection, they are sun-dried on raised African beds for more than 20 days and turned
regularly for even drying. The slow drying is crucial for the development of the classic
natural ‘fruit-forward’ characteristics.
How We Like It Best
Dose: 22g
Yield: 40g
Time: 25 - 28 Seconds
Cupping Score 88
Process: Natural
Region Area: Yirgacheffe, Gedeo, Choriso
Variety: Dega and Kurume
Washing Station: Harobedame
Picking method: Selective, hand-picking
Drying technique: African raised beds
Drying period: 20 Days
Altitude: >2350 MASL
Average rainfall: Micro-climate
Harvest Period: Nov – Dec
Climate: Cool and humid
Soil: Red volcanic
