This coffee is from a farmer named Abdurhiman Aba Bulgu in Kedamesa, which is part of Woreda Goma. His farm is a part of the Duromina area. Aba Bulgu ("Aba" is a term of reverence that translates to "father") has a 13 hectare farm and produces wet and dry process coffee. The altitude at Aba Bulgu's farm spans 1975 to 2200 meters above sea level, and planted primarily in a variety from the Jimma Agricultural Research Center (JARC). JARC is the government coffee research center and is responsible for breeding improved sub varieties from many of the heirloom local coffee strains. Currently, there are 42 different JARC types.
Rustic toned dried fruit and cocoa. Grinding released a hint of dried peach, cooked berry, and some woody spice notes. The wet aroma was notably sweet-smelling, with aspects of honey drizzled on dried fruit, along with a fresh tenedam herb note. The aroma added a delicate hint to the rustic sweetness underneath, like barley malt syrup, natural dried apricots, and date pieces. The acidic impression has a nice orange-like brightness that gives the cup structure, and the finish moves into ricola-like sappy sweetness, with aromatic woody hints.
Region | Kedamesa, Duromina, Goma, Jimma
Processing | Dry Process (Natural)
Drying Method | Raised Bed Sun-Dried
This coffee is from a farmer named Abdurhiman Aba Bulgu in Kedamesa, which is part of Woreda Goma. His farm is a part of the Duromina area. Aba Bulgu ("Aba" is a term of reverence that translates to "father") has a 13 hectare farm and produces wet and dry process coffee. The altitude at Aba Bulgu's farm spans 1975 to 2200 meters above sea level, and planted primarily in a variety from the Jimma Agricultural Research Center (JARC). JARC is the government coffee research center and is responsible for breeding improved sub varieties from many of the heirloom local coffee strains. Currently, there are 42 different JARC types.
Rustic toned dried fruit and cocoa. Grinding released a hint of dried peach, cooked berry, and some woody spice notes. The wet aroma was notably sweet-smelling, with aspects of honey drizzled on dried fruit, along with a fresh tenedam herb note. The aroma added a delicate hint to the rustic sweetness underneath, like barley malt syrup, natural dried apricots, and date pieces. The acidic impression has a nice orange-like brightness that gives the cup structure, and the finish moves into ricola-like sappy sweetness, with aromatic woody hints.
Region | Kedamesa, Duromina, Goma, Jimma
Processing | Dry Process (Natural)
Drying Method | Raised Bed Sun-Dried
