Ethiopia Shakiso Gubeta Espresso

DIRECT TRADE COFFEE

Description

At Gubata Farm's washing station, all coffee is selectively hand-harvested and sorted to remove damaged or unripe cherry. After sorting, coffee is laid out on raised beds for drying. The cherry is frequently raked to ensure even drying, a process that takes about two to three weeks. This lot has a floral and juicy cup character that we love.

The Ethiopia Shakiso Gubeta Espresso, sourced from the Gubata Farm, represents a distinct expression of the Shakiso region. Produced by 49th Parallel Coffee Roasters, this lot utilizes a natural process, a technique where the coffee cherry is dried intact around the bean. Generally, natural-processed coffees are known for their ability to impart heavier fruit-forward characteristics and increased sweetness to the final cup.

In this specific offering, the roaster highlights notes of apricot jam, floral aromatics, and tropical fruit. These descriptors align with the complex profiles often sought in high-quality Ethiopian coffees, which frequently exhibit vibrant acidity and intricate aromatics. To better understand how these specific sensory attributes are categorized and identified, readers may refer to the flavor wheel. This espresso serves as a compelling example of how regional terroir and careful post-harvest processing work in tandem to create a nuanced and layered drinking experience.