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For as long as we've worked with them, Rosetta Roastery have always had a stunning Yirgacheffe on offer. While this year, they've stepped slightly outside the Yirgacheffe sub-region into the broader Sidamo region to find their Ethiopian coffee, they certainly have not compromised on quality, flavour, or the delicious & delicate characteristics their previous Ethiopian coffees were known for.
Like those coffees, this Sidamo is fragrant and floral - from the moment you grind the beans, you'll be delighted by the interesting bouquet which also has hints of fruit and tea. In the cup, those fruit and tea notes come to the fore, with tropical and stone fruit flavours and subtle hints of citrus, all with the continued backdrop of flowery aromas.
This Ethiopian coffee seems to shine in shorter extractions with a higher dose (which is how Rosetta Roastery serves it in their café), so we naturally found particularly delicious results in siphon brews, pour-overs and even the Aeropress. Though you shouldn't hesitate to try this coffee in any filter method!
She sat in the morning sunlight, leaning back against the peach-coloured wall. Now, I’m not sure if she did it on purpose, but every time she sipped her tea, she’d close her eyes, breathe in slowly, and give a little sigh. It may sound annoying now, but honestly, it was quite delightful.
There is not a lot of heat at either end of this profile. The fruity aromas are what make this coffee, so to preserve those, we don't dilly-dally too much after the conclusion of first crack.
Guracho is the name of both a village, as well as a coffee mill in the Karcha district. The Guracho mill produces some of the highest scoring shade-grown Sidamo coffees to come out of Ethiopia. Classically, a farmer will own about one hectare of land, which can sustain roughly 4000 trees. The mill is located near the Gambella River between the villages of Guracho and Kake.
- Producer(s): 400 farming families
- Region: Guracho, Karcha district, Guji Zone
- Country: Ethiopia
- Altitude: 1,900 - 2,150m ASL
- Processing: Washed, and dried in parchments on rasied beds for between 12 and 20 days
- Variety: Ethiopian Heirloom
- Harvest: 2015/2016