Ethiopia Gore Dako Lot #2 ROAST DATE: 10/29
This washed coffee is sourced from 729 smallholder farmers in Ethiopia's Agaro region, in the Jimma zone. Gore Dako’s producers intercrop using false banana trees and maize for shade, selecting based on the age of the coffee plant and its other needs. Their soil is a highly fertile sandy loam with good water retention and drainage. It’s self-sufficient with proper planting practices and doesn’t require fertilizer to produce spectacular quality. The farmers in the area are specialists at growing organic coffee directly within the forest. This is mainly because they live so close to the large forest conservation area Belete Geera Forest, in the southwestern part of Ethiopia.
In the Gore Dako washing station, the coffees are washed and mechanically depulped, then soaked overnight. After fermentation, coffee is dried for 6 to 8 hours a day over 6 to 8 days on raised beds, with frequent turning for even drying.
TASTING NOTES: This is a classic and sophisticated coffee. Not overly intense. As a pour-over we are getting lemon zest that gives way to sweet ripe peach, pleasingly sweet, with a medium silky body. A lovely coffee drinking experience.
The coffee will be roasting on 10/29. Your entire order will be shipped after this coffee is roasted.
This washed coffee is sourced from 729 smallholder farmers in Ethiopia's Agaro region, in the Jimma zone. Gore Dako’s producers intercrop using false banana trees and maize for shade, selecting based on the age of the coffee plant and its other needs. Their soil is a highly fertile sandy loam with good water retention and drainage. It’s self-sufficient with proper planting practices and doesn’t require fertilizer to produce spectacular quality. The farmers in the area are specialists at growing organic coffee directly within the forest. This is mainly because they live so close to the large forest conservation area Belete Geera Forest, in the southwestern part of Ethiopia.
In the Gore Dako washing station, the coffees are washed and mechanically depulped, then soaked overnight. After fermentation, coffee is dried for 6 to 8 hours a day over 6 to 8 days on raised beds, with frequent turning for even drying.
TASTING NOTES: This is a classic and sophisticated coffee. Not overly intense. As a pour-over we are getting lemon zest that gives way to sweet ripe peach, pleasingly sweet, with a medium silky body. A lovely coffee drinking experience.
The coffee will be roasting on 10/29. Your entire order will be shipped after this coffee is roasted.
This washed coffee is sourced from 729 smallholder farmers in Ethiopia's Agaro region, in the Jimma zone. Gore Dako’s producers intercrop using false banana trees and maize for shade, selecting based on the age of the coffee plant and its other needs. Their soil is a highly fertile sandy loam with good water retention and drainage. It’s self-sufficient with proper planting practices and doesn’t require fertilizer to produce spectacular quality. The farmers in the area are specialists at growing organic coffee directly within the forest. This is mainly because they live so close to the large forest conservation area Belete Geera Forest, in the southwestern part of Ethiopia.
In the Gore Dako washing station, the coffees are washed and mechanically depulped, then soaked overnight. After fermentation, coffee is dried for 6 to 8 hours a day over 6 to 8 days on raised beds, with frequent turning for even drying.
TASTING NOTES: This is a classic and sophisticated coffee. Not overly intense. As a pour-over we are getting lemon zest that gives way to sweet ripe peach, pleasingly sweet, with a medium silky body. A lovely coffee drinking experience.
The coffee will be roasting on 10/29. Your entire order will be shipped after this coffee is roasted.