Ambush Forest CoffeeFruity & Floral
About the coffee
Region: Oromia and Zege Peninsula forests
Farmer: Michael and Eden Gebreselassie
Growing Altitude: 1900-2300 masl
Arabica Variety: Arabica Heirloom Varietals
Milling Process: Natural and Washed processed coffee
Tropical spice, with amazing hints of chocolate
Aroma: Berries, lemon, milk chocolate, and Lavender
Flavour: Fruity and Floral
Body: Full bodied and creamy
Acidity: Complex and juicy acidity
To most coffee drinkers, Ethiopia as a coffee origin is a place that feels forever on the other side of a tantalizing gap. The coffees themselves, when made well, can be mind-alteringly complex and overwhelmingly fragrant. They taste different to all other origin coffees and are never convincingly interchangeable with any other washed or sun–dried arabica on Earth.
From Ethiopia’s landscape comes some of the best-known flavour descriptors in the coffee world (blueberry, jasmine, bergamot) that are considered global benchmarks of flavour. And yet Ethiopia — the origin of coffee itself — tends to frustrate the outside buyer.
Say what you like about how the coffees tastes, but most coffee professionals struggle constantly to keep up with the domestic bureaucracy or the tribal politics that influence cooperative memberships, let alone simply verifying the varieties and the quality of cup. In equal degree, Ethiopia’s sublime natural assets and forests for coffee cultivation and resulting quality, as well as the diversity and liveliness of its internal markets, are unique in the coffee producing world, and very exiting to outside understanding.
Add to this that coffee here is not tied to colonial profiteering or navigated via a national cultivar system with clear parentage, each a common basis for buyers to grasp the big picture of individual coffee countries. The system of its workings, in its way, is a beautiful nonviolent stance against appropriation.
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