Ethiopia - Ashenafi Argaw Series
This variant is currently sold out
This is among the finest cup that we tasted in 2020. Both is sourced from a well known Ethiopian exporter, Ardent Coffee Export. The company is founded by Asenafi Argaw, a famed coffee exporter which is based out of Addis Ababa. Before starting Ardent Coffee Export, he was posted with 90 Plus LLC, leading a role in Global Sales, Global Logistics and Operations Director. He has at least 20 years of coffee experience in his pocket and he even wrote a book "Ethiopia : World Coffee Garden". Prior to joining Ninety Plus LLC, he was the director of Sidamo Farmers Cooperative.
This collection consist of 2 types of coffee from 2 separate region, they are from the Sidama and Yigarcheffe region. Both coffee are also processed differently from the washed or the natural process. The Yigarcheffe is processed as Carbonic Marceration and Sidama coffee is processed as the Natural Anaerobic.
The Sidama coffee comes Damo village, located in Benso. This collection is a collaboration between Ardent, Villagers of Damo as well as a large washing station near Damo which is owned by the Daye family. This special preperation coffee is based on the recipe by Asenafi. Simillar to wine making, this coffee from Sidama is processed as anearobic fermentation technique. After the fermentation, the coffee is laid to rest on raised beds until meeting the targeted moisture level. Coffee here are planted at 2000 to 2100 masl.
The Yigarcheffe coffee is from the small town of Dumerso. This coffee is in collaboration together between Ashenafi & Hirat Birhanu, a famed single estate farm owner which is based out of Dumerso. This coffee is process as Carbonic Maceration. Simillar to the anaerobic process, in the carbonic maceration proces coffee cherries are fermented in the carbon rich environment in a steel tank. This is to break the Pectins in coffee cherries which is rich in sucrose which will make the coffee winey and strong notes of fruits.
These two process are new process which are rising among the producers of coffee in Ethiopia. The two processes are similar to one another, the only difference is that one process has a limited amount of oxygen in the fermentation process and the other is without. Both cherries are dried of without depulping upon completion of the fermentation process.
Both coffee are exeptional.
Taste Notes for Sidama Anerobic Natural
Upon grounding, the coffee is has a sweet and rich aromas of strawberries, blueberries, grapes, peaches, mango and floral. Strawberries, blueberries and water honey peach and grape juice flavors are the main notes, accompanied by charming purple flower and bergamot aromas in the finishing. The coffee is aromatic, thick, plump and juicy.
Taste Notes for Yigarcheffe Carbonic Natural
The dry aroma is sweet aromas of strawberry jam, mango, passion fruit and peach. You can feel strawberries, blueberries, grapes.The rich fruit flavors of mango and peach, with orange peel and sweet floral fragrance, are strong and full.
Sidamo Anaerobic Natural
Variety : Hierloom
Altitude : 2000-2100 masl
Process : Anaerobic Natural
Origin : Damo, Benso
Yigarcheffe Carbonic Maceration Natural
Variety : Hierloom
Altitude : 1950 masl
Process : Carbonic Maceration Natural
Origin : Dumerso, Yigarcheffe