Apr. 22, 2016
Earlier this week, our entire staff took a break to taste and compare some coffee. We drink a lot of coffee on a daily basis but usually do so in a blur of hustle and multi-tasking, so it was nice to stop and have a conversation about what we are drinking. It was also a great opportunity for some of our newer team members to learn about how different wet and dry processed coffees can taste. Dan and Tom stepped away from their cuppingCupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest.... table and shared some insights on how these coffees are processed. We compared the bodied, jammy, berry notes of EthiopiaEthiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from... Dry ProcessDry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole intact coffee cherry is dried in the sun... Wollega Leka Wato to the lime and graham cracker notes of Ethiopia Gedeo Zone Gedeb Asasa.
Click here to read about Ethiopia as a coffee originIn coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not... and here to see our current list of eight, great Ethiopia offerings.