Farm/Co-op: Gortoba Suka
Variety: Various heirloom Ethiopian varietals
Altitude: 1937-1950 meters
Tasting Notes: Full body, smooth, dark chocolate, stone fruit
Story: My dark roasted Ethiopian coffees are crowd favorites. When I received two new Ethiopians, I had to decide which would be best fitting for a. darker roast. While both would be great, I chose the Gorbota Suka.
At a dark roast this coffee has a full body with a rich mouthfeel and sweetness that migrates at the front of the tongue with what I referred to as a stone fruit.
The intention was to create a complex dark roast that was full bodied, rich and smooth, while also possessing a pleasant acidity and sweetness. This coffee does exactly that.
This coffee is great for all brewing methods and would recommend it in a chemex or pour over brewer, where you can get more clarity and flavor.