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Morningsong Coffee Roasters

Tagel Alemayehu Washed Ethiopia

Tagel Alemayehu Washed Ethiopia

PRODUCER: Tagel Alemayehu
REGION: Hambela, Guji
ELEVATION: 2350 masl
VARIETY: Dega & Kurume
PROCESS: Fully Washed
FLAVOR NOTES: Juniper Berry, Honeydew, Blood Orange, Heady

COFFEE STORY: Tagel grew up the son of a local coffee trader and has managed mills in southern Ethiopia for over two decades now. He has forged relationships with growers throughout that time and started to export his coffee in 2018 with the help of his wife as export manager. Sky-high elevation and exquisite processing on this lot of two landrace varieties produces a heady and distinct cup. Fragrance of juniper makes it into the cup as well alongside silky honeydew and blood orange.

Size
$24.75 USD
$24.75 USD
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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.