1 2

Morningsong Coffee Roasters

Buku Abel Natural Ethiopia

Buku Abel Natural Ethiopia

PRODUCER: Wondrafrash Edema
REGION: Hambella, Guji
ELEVATION: 2300 masl
VARIETY: JARC 74165
PROCESS: Natural: Dried on raised beds, covered during the hottest part of the day (11:30a-3p) to ensure slow, consistent drying
FLAVOR NOTES: Strawberry Compote, Rose, Syrupy, Layered

COFFEE STORY: Wondrafrash Edema started out as an exporter but, in 2017, Ethiopia started to allow exporters to produce coffee and producers to export. By 2019, Wondrafrash had built Buku Abel Washing Station. At a towering elevation of 2300 masl, the station produces clear, sparkling coffees but they need a little more attention. The intense sun at such heights can dry coffee too fast so the station covers it from 11:30a-3p to allow slower and more consistent drying. The end result is concentrated, layered sweetness and high clarity.

Size
$24.25 USD
$24.25 USD
Sale Sold out
Shipping calculated at checkout.
View full details

COFFEE PROFILE RATING SCALES

  • "LIGHT" ROAST (LEVEL 1-3)

    Our focus to bring out the distinctive flavors of each coffee often lead to a very light roast level, allowing each coffee's natural notes to sing.

  • "DARK" ROAST (LEVEL 5-7)

    While you won’t find many dark roasts from Morningsong, we do offer a few coffees that lend themselves to a roast-driven profile. Even the darkest coffees we roast will have no exterior oils on them.

  • "SIMPLE" FLAVOR COMPLEXITY (LEVEL 1-3)

    Simple DOES NOT mean boring. Instead, it means that the flavor profile has a dominant single note instead of a layered symphony of notes.

  • "COMPLEX" FLAVOR RATING (LEVEL 5-7)

    Coffees with a high complexity rating will have a myriad of flavor notes that might include flowers, fruits, teas, and spices.

  • "TERROIR" PROCESSING (LEVEL 1-3)

    “Terroir” means “sense of place” and is mostly used for wine, but it applies to coffee as well. Coffees that lean toward the “Terroir” end of the scale are processed in a way so that the flavors of the cup come from the variety, micro-climate, and cultivation as opposed to the processing methods themselves.

  • "PROCESS" PROFILE RATING (LEVEL 5-7)

    Coffee rated higher on the “Process” scale undergo processing steps after picking that can drastically affect the flavor and mouthfeel. These might include sealed, extended, or altered fermentations during multiple stages as well as natural or honey processing.