Ethiopia - Mormora Estate
"The dry aroma upon grounding is sweet strawberry, blueberry, peach and a touch of bergmaot. At first sip, strawberries, blueberries and peach. The peach became more prominent in the midsection with mild orange juice. The coffee has an aroma of bergamot and gardenia with mild grape lingering in the aftertaste. The coffee is very flavourful, sweet and juicy."
Mormora Coffee Plantation is located at Shakiso in south of Guji. It is owned by Yodesa Yachisi who bought the farm back in 2008. He diversified his interest in coffee in early 2000 and prior to getting involve in coffee, his main business was in mining.
The are is rich with red soils and the area surrounding Shakiso contains gold. Mining is a big part of Shakiso however there are only a handful of commercial mines remain. In recent years local communities have pushed back against the mines as the local communities are not getting much as was promised by the mine operator.
Mormora is a large single estate farm which comprise of 200 hectares. Most of which is semi-forest coffee, in other words coffee planted are shade grown. These wild trees provide a mixture of natural shade plants. Apart from providing shades, it also provide rich source of leaves and debris which decompose on the forest floor.
This lot make up of 2 main variety, they are the 74110 and 74112 are very receptive of pest and disiease. At high altitude, this coffee produce outstanding cup profile. This coffee is processed as natural method. The farm take great care in processing.
First, selective picking method is emphasized and only ripe cherries is selected. These cherries is then sent to the mill for sorting any overripe and damage cherries is removed. This is to ensure quality coffee is produced. The coffee is then graded by weight and then spread evenly on African raised beds. Cherry is laid very thin layer to ensure consistent drying and eliminate the possibilities of over fermentation. Once the cherries has shrunk 75% of its size, the layers are gradually increased this is to prolong the drying process to ensure a fruity and clean cup profile. The cherry is consistently turned during the drying stage. At mid-day, the cherry is usually covered to avoid inconsistency in drying process.
We have been purchasing coffee from Mormora since 2019. Only last year we did not managed to secure the lot due to the pandemic.
Variety : 74110,74112
Altitude :2200 masl
Process : Natural
Origin : Shakiso