04 - 04/24
Hi love,
As always, thank you for being with us. We appreciate you.
This months coffees may very-well be our favourite offerings yet, and we can't wait to share them with you.
Let's dive in.
A Moment to Reflect:
When was the last time you truly dedicated your attention to something without any distractions?
It's a "busy" world... or so they say.
Yet beautiful moments can be found in every-day activities, and they are worth giving your undivided attention.
Love you.
Details
Let's take a close look at each coffee.
· 01
JARC 74158
Ethiopia · Nguisse Nare · Natural
Taste Notes:
View full detailsTaste Experience:
A balanced, sweet and clean coffee. Approachable, yet vying for inquisition with complexities that intertwine with its silky textural expression. You’ll find deep purple fruits communing with their candy-esque counterparts, and rich cocoa hinting at gentle notes of gold rum and floral fragrances.
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Coffee Variety & Processing:
This 74158 (a J.A.R.C verified coffee variety) is picked and sorted before the coffee cherries are dried slowly on raised beds over 20 days.
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About Nguisse Nare:
Nguisse Nare is the owner/producer at his farm Setame where he grows and processes the JARC 74158 variety and collects additional coffee cherry from his neighbours for further processing. 4 years into production, Setame sits at an elevation of 2300m above sea level, while Nguisse and his team execute on Dry & Anaerobic processes with a focused effort on quality.
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Additional Details
Origin: Ethiopia
Region: Sidama, Bensa Bombe
Farm: Setame
Producer: Nguisse Nare
Elevation: 2240m
Varietals: (JARC) 74158
Process: Dry aka “Natural”
Drying: 20 Days Raised Beds
Source & Price Transparency
Source: Showroom Coffee
(Crop to Cup Coffee Importers)
FOB: $10.47/kg USD
We Payed: $27.33/kg CAD
* all numbers are based on the information we have available to us.
* please note, this does not include the costs associated with running our business.
If you have further questions please contact us
· 02
JARC 74110 & 74165 - Washed
Ethiopia · Musa Abulelessa · Limu
Taste Notes:
View full detailsTaste Experience:
A sweet and clean coffee, where delicate and prominent attributes meld together to create harmony. You’ll find ripe berries and candied fruit atop everlasting floral aromatics and subtle notes of cocoa.
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Coffee Variety & Processing:
This mix of 74110 & 74165 (J.A.R.C verified coffee varieties) are grown organically and with wonderful cherry selection are pulped and wet processed (washed).
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About Musa Abulelessa:
In an attempt to preserve the beauty of Musa Abulelessa’s story, we share the writing from our importer Crop to Cup, who captures Musa’s beginnings and triumphs as an exceptional producer in specialty coffee.
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Musa Abulelessa's Story
Musa Abulelessa and his two brothers, Mustefa and Gugu, all own small farms in the Gomma region of Agaro—with Musa and Mustefa operating two farms together outside of Beshasha called Koye and Chanko. Before the undergrowth was cleared for coffee, Musa and Mustefa’s jungle parcel at 2100 meters elevation was a hideout for their father, Abalulessa, a guerilla fighting the oppressive military government of the time called The Derg. Failing to capture him and having lost soldiers in their attempts, the government offered the local community a bounty for Abalulessa’s capture. With his health deteriorating and near death, Abalulessa turned to an old friend and, as thanks for nursing him through his final months, told him to tell the government he had killed him, thus benefiting from the bounty. Abalulessa died in 1977—when Musa was just two years old—and as part of a subsequent amnesty and reconciliation program, the government gave land to the brothers and their mother, which Abulelessa’s sons now farm.
In 2006, Musa won a competition held by the Ethiopian government among the 500 participants selected and, as a reward, was sent to participate in AFCA in Uganda, received prize money and a hand pulper. He used the prize money to expand his farm to 43.8 hectares, but, in 2008 the Ethiopian government introduced the Ethiopian Commodity Exchange, ending direct export and requiring Musa to sell his coffee at commercial prices locally in Agaro.
This changed in 2016 when the government began to liberalize coffee export and allow some farmers to hold their own export licenses. Crop to Cup was Musa’s first direct sale customer that year. Musa has inspired other farmers in the region—including his brother Gugu—to pursue direct export as a way to receive higher prices for their coffee. With the premiums he’s earned, Musa has begun to renovate his farm and replant using seedlings from his nursery; built new drying beds; purchased shade cloth; and built a larger warehouse.
Musa uses organic methods on his farm and also cultivates avocados and keeps honey bees to diversify his revenue. Musa and Mustefa also operate a seed production business, selling seeds to the local government seed banks.
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Overview
Origin: Ethiopia
Region: Limu, Oma Fontule
Producer: Musa Abulelessa
Elevation: 2100m
Varietals: JARC 74110, 74165
Process: Wet aka “Washed”
Source & Price Transparency
Source: Showroom Coffee
(Crop to Cup Coffee Importers)
FOB: $8.60/kg USD
We Payed: $32.10/kg CAD
* all numbers are based on the information we have available to us.
* please note, this does not include the costs associated with running our business.
If you have further questions please contact us
Recipes
Conical Dripper
Recipe:
11g Coffee : 200ml Filtered Water @92ºc
Pouring Structure:
First pour: @ 0:00s (Bloom)
- 50g Circle Pour - Light Swirl
Second Pour: @ 0:45s
- 50g Circle Pour
Third Pour: @ 1:00s
- 50g Circle Pour
Fourth Pour: @ 1:30s
- 50g Circle Pour
Total brew time: 2:00s - 2:30s.
Flat Bottom Dripper
Recipe:
11g Coffee : 200ml Filtered Water @92ºc
Pouring Structure:
First pour: @ 0:00s
- 50g: Circle Pour
- Gentle swirl to soak grounds.
Second pour: @ 0:45s
- 50g: Circle Pour
Third Pour: @ 1:00s
- 100g: Center Pour - Fast Flow
Total brew time: 2:45s - 3:00s.
Coffee Subscription
A monthly selection of two coffees from our current offerings including a deep dive into the attributes, stories, and sensory analysis of each coffee.
Let's enjoy these coffees together.
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