Producer: Smallholder producers
Cultivar: Metu Bishari Selection
Harvest: December – February
Notes: Strawberry, apricot, vanilla
As it has done for centuries, coffee grows wild and is cultivated under the shaded forest canopy that stretches to the east and west of the Great Rift Valley. Approximately 90% of Ethiopian coffee is still produced by smallholder producers who harvest the cherries and deliver them to their local washing stations for processing.
Thanks also the work of the Jimma Agricultural Research Centre (JARC) and tireless work of agronomists like Getu Bekele, thousands of varieties have now been classified. The JARC has improved around 40 varieties which address issues such as resistance to coffee leaf rust, cup quality and yield. The Metu Bishari Selection includes these cultivars as well as regional Landrace varieties such as Kuburi, Bedessa, Yawan and Dalacha, amongst others.
Roasting coffee from Ethiopia is always a huge privilege and this natural-processed lot from the Nano Challa Cooperative is no exception. Sourced through our friends at Kilamanjaro Specialty, we immediately fell in love with the complexity in the cup and have decided to roast this coffee for both espresso and filter preparation. Expect notes of strawberry, apricot and a hint of vanilla in the finish, complemented by a winey acidity and cane sugar sweetness in the cup.