Coffee Description
This Good Food Award-winning coffee launches with a procession of gummy bears, lemon balm, and sweet floral aromas, marching into a devilishly delicious cobbler loaded with blackberry, papaya and honey-drizzled peach. Sweet jammy acidity and creamy body wrap up the picnic. Mmm-mmm good!
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Process
Washed
Elevation
2100 masl
Region
Guji zone
About Smallholder producers of Ethiopia
Coffee in the Guji Zone is purchased from nearby farmers who pick from their backyards, where coffee flourishes wild as a cash crop. As such, “farm” size is generally 0.5-2 hectares, producing from 1-3 (60 kilo) bags of coffee per year. Unlike in many other coffee origin countries, coffee farmers pick their own crops with the help of family members. This beautiful coffee lot was processed at Dimtu washing station, owned by Aklilu Kassa and his oldest son, Biniam.
Aklilu (seen here with grandson) provides coffee pulp and organic fertilizer to help the outgrowers produce better harvests, and pays a premium to the producers for selling ripe cherries only. The cherries are placed in floating tanks and floaters are removed with a net, further isolating quality cherries. Dimtu has been open for one year, and here as in their other washing stations in area, Aklilu and Binium are dedicated to producing excellent coffees.
Guji zone, Ethiopia
Drink Coffee Do Stuff
DRINK COFFEE DO STUFF is Lake Tahoe’s specialty coffee roaster and was built with the belief that extraordinary coffee leads to an extraordinary life. The mantra began in the Swiss Alps in 2012 during founder Nick Visconti’s pro snowboarding days and continues today at their roasting headquarters and five coffee shops across the greater Lake Tahoe region. As specialty coffees grow at elevations similar to that of their roastery, all their coffees are sourced from the mountains and roasted in the mountains, resulting in unparalleled sweetness only achieved by altitude roasting.
The focus of their award winning roasting style is to maximize sweetness and reveal origin characteristics. Roasting at 2000ft, in the Lake Tahoe region, provides them with unique environmental advantages to execute this consistently. Due to less atmospheric pressure, moisture loss begins earlier in the roasting process extending the coffee’s development phase per roast degree. This allows DCDS to emphasize sugar carmelization while preserving palatable acidity at earlier roast degrees resulting in an end-cup experience that is more sweet, less bitter, and only achievable by high altitude roasting.
