UPDATE; November 14, 2024
Hi Everybody!
Quick Note; Added Ethiopics (welcome back old friend) to Espresso Blend page and removed Huye. Also, please stay tuned for an opportunity to remove some plastic from your life, for those of you who are interested.
Be well.
Coffee Geek ALERT; the text below is boring, factual and somewhat technical so, I imagine most are not interested and I'll give you the TL/DR edition; New coffee on the Ethiopian/Congo Tab above. Now if anyone is interested in geeking out over coffee, feel free to keep reading. . .
Stay Caffeinated Y'all,
A. Roaster
(Only coffee geeks should keep reading)
(no really, you should stop here)
(Ok, I warned you, what happens from here out is on you)
Good news! A new Ethiopian coffee has hit the Roastery and this one is for the fans of BIG, juicy fruit forward Ethiopian coffees. This new batch is from Buku Sayisa Kebele, Guji Zone and grown at an incredible 2200 meters above sea level. What caught my eye with this batch of coffee was the origins and genetic makeup of this coffee.
BUT FIRST. . . .a very quick review of High School science. The subject, Scientific Taxonomy; FAMILIES are grouped into GENUS which are sub-divided to SPECIES which are further segregated into VARIETIES. For purposes of our review, I will remind our kind reader that this diatribe concerns ONE SPECIES of coffee <Arabica> with the subject below being the differing VARIETIES of Arabica. Note that there are five other fine SPECIES of GENUS <Coffea> {note there is NO GENUS <COVFEFE> in the FAMILY of RUBIACEAE} but their tale is for another day and time. Now, back to our regular scheduled programing.
This is the first coffee at the Roastery featuring the deep Ethiopian coffee genetics of the Dega and Kurume varietals and, a genetic line called 74110 varietal. The 74110 varietal is a locally selected sub-variety of Ethiopian heirloom genetics, developed in the 1970's at the Jimma Agricultural Research Center in Ethiopia. The sub-variety 74110 varietal was selected from an original “mother tree” in the Bishari village in the Oromia region. The Dega varietal is especially known to have evolved to endure high altitude growing areas. The Kurume line is wide spread across multiple growing regions in Ethiopia and is one of the older and more established genetic lines. Most Ethiopian varietals featured at the Roastery have been Typica and Bourbon varietals specifically SL-14, SL-34, SL-28. While some previous offerings of Ethiopian coffees featured these older varietals, this particular lot features genetics that most resemble that coffee which was first brewed by humanity and is closer to the origins of the magic and wonder we find in this deeply enriching and wonderfully satisfying beverage we crave and enjoy.
Head on over the Ethiopian/Congo Tab above and check out this new addition to the Roastery's offering.
Stay Caffeinated Y'all,
A. Roaster