Ethiopian coffee enjoys something of a legendary status within the specialty coffee crowd, and for good reason. Believed to be the birthplace of coffee as we know it, the story goes that one fine day in 9th century Ethiopian a young goat herder noticed that his flock was acting particularly chaotic, literally jumping around, having eaten the berries of an unfamiliar shrub. Trying some for himself, the goat herder experienced their energising effect, and rushed to the local monastery to share his discovery. There, the monastery’s monks soaked the berries in hot water and drank the resulting beverage, and the Ethiopian coffee tradition was born.

The extent of this story’s truth is debatable, but we know for certain that modern Ethiopia produces some of the very best coffee in the world, which is typically characterised by complex floral aromas, subtle fruit flavours, and a delicate, tea-like body. This particular lot comes from Guji Zone, which is, along with Yirgacheffe and Sidamo, one of Ethiopia’s premier coffee-producing regions. Thanks to a combination of high altitudes, an ideal climate, and rich, fertile soil, Guji provides the right environment for growing high-quality coffee with amazing flavour potential. 

As is the case throughout Ethiopia (and, indeed, throughout other African coffee-producing nations too), Guji Zone coffee isn’t grown on large plantations or farming operations. This lot is the result of the collaborative effort of hundreds of smallholding farmers who make use of traditional techniques passed down for generations. Interestingly, this means that most Ethiopian coffee is grown without the use of any chemical fertilisers or pesticides.

This also means that farmers are especially familiar with the natural processing method, which this particular coffee has been subjected to. Natural coffees are typically characterised by bold, fruity sweetness and a rich body, though can lack the clarity and bright acidity of a washed coffee. For an interesting comparative tasting, you could always pick up a bag of Rosetta’s other current Ethiopian offering (also from Guji), which is a washed lot.

Phaedon's tasting notes

This is not your quintessential Rosetta Roastery Ethiopian, as most of the lots that I typically associate with the brand are washed, and characterised by their subtle, delicate qualities. This lot is a delightfully different flavour experience, full in body, and in sweetness but not what I would call delicate.

The natural processing comes through loud and clear in this coffee, and creates quite an impactful flavour profile with lots of complex, fruity sweetness, but restrained acidity. There is however quite a lot of florality in the cup, best experienced in methods with minimal filtration like a French press. It also makes a pretty mean moka pot, and I would expect a delicious espresso.

Rosetta Roastery's notes

Style: Progressive
Flavour profile: Fragrant, peach sorbet, layered lingering finish

“Elegant and perfumy, the secret to maximising these beloved attributes is keeping the roast time short. A high charge temperature to begin with and consistently increasing airflow maintains the thermal momentum of the beans throughout the roast. Once we reach a steady first crack, we cut gas entirely and allow the residual heat of the roaster to guide the profile forward. The brief development time amplifies the florality and delightful stone fruit complexities of this lot.”

“With jammy tropical fruit notes and creamy texture, this coffee will appeal to anyone seeking a uniquely exceptional brewing experience.”

Coffee details from Rosetta

“Sourced from over 500 smallholder farmers, this exquisite coffee was processed at the Buku Abel Washing Station in the Guji Zone. Founded in 2019, the local producers deliver their cherries to the washing station, where they are diligently sorted and processed. Their small-scale farms are between 0.5 to 2 hectares, with each hectare containing around 1800 - 2400 trees. Over the course of 18 to 21 days, this lot was sun-dried until the desired moisture content was achieved, resulting in a beautifully crafted, natural processed coffee.”

• Altitude: 1900 - 2100 masl
• Processing: Natural
• Varieties: Ethiopian heirloom varieties
• Region: Guji Zone
• Country: Ethiopia
• Producers: Smallholder farmers of the Buku Abel Washing Station
• Harvest: 2024