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Roasting as Usual

Ethiopia Shakiso Mormora Natural

RM35.00 MYR

While most of the coffees in Ethiopia comes from a washing station or coop, this coffee came from a single estate. The estate is known as the Mormora Estate. It is located 20 KM from the town of Shakisso. The farm is semi forested and covered by indigenous trees. The estate has been exporting coffee since 2010. 

This coffee is a natural processed coffee. It is a grade 1 sort which is the highest level of sorting in Ethiopia's grading system. Roasting natural ethiopian can be very tricky as it produced a lot of chaff. Getting the right charge temperature is important. 

We did two types of roasting with this coffee, the first is the medium light and the second was medium. The difference between the two is that we turn off the fire after the first crack for the first one and for the second one we let the fire run at 2mbar after the first crack. Both has a the same development time which is approximately 62 seconds. 

Medium Light Roast Cupping notes :- 

Tea like & Blueberry candy (or baked blueberry), sweet cup.

The medium light roast is sweet, tea like and weak body and good acidity. We found that the taste is not as exciting as it is quite similar to the other guji zone washed coffee.

Medium Roast Cupping notes :-

The first sip is very floral with berries tones and cocoa nibs (expensive chocolate - imagine drinking Seniman Kakao hot chocolate, the after taste is like artisanal cocoa). It is delicate and silky. The finishing is towards cocoa with a glowing floral tones in between. It is creamy and sweet. The taste is unique in its own way. Very rare for Ethiopian coffee.

We would go for the Medium roast anytime! If you want us to roast it medium light, do let us know! We can arrange it too

This coffee is certified organic too!

Varietal : Hierloom

Origin : Shakiso, Ethiopia

Altitude : 1800 - 2000 masl

Process : Natural 

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