Ethiopia - Mundayo natural
Origin : Ethiopia
Region : Oromia, Nensebo, West Arsi, Werka, Mundayo
Farm : 750 smallholder farmers
Cultivar : Ethiopian heirloom varieties
Altitude : 1945 - 2100 masl
Process : Natural
Taste notes : Blueberry coulis, Brownies, Creamy
With a strong presence of blueberry especially apparent in espresso, this Ethiopian coffee from the Mundayo village is sure to charm you. This cup holds a ton of texture and richness, very reminiscent of cocoa or a dark-chocolate brownie. The experience leaves you with a wonderfully creamy mouthfeel that perfectly balances out the sweet, jam-like blueberry aromas you simply cannot miss.Particularly, this coffee differs slightly from the last few Ethiopian naturals we’ve offered in its subtly more fermented, almost winey tendency. It’s a common quality in naturally-processed coffees, and this one represents the style beautifully.
Another wonderful natural Ethiopian hits our shelves! Natural Ethiopians have become somewhat of a trademark here at Nektar. We won’t try to hide our inclination towards them. Here’s a secret: there are never enough natural Ethiopians.
This particular lot was processed at the Gara Kogne Washing Station, one of many to occupy West Arsi. The station serves around 750 smallholder farmers in its vicinity. As is most often the case in Ethiopia, the coffees of this harvest are grown on many small plots of land, often by farmers who grow coffee alongside other crops. In Ethiopia, the entirety of coffee production is simply another part of the everyday way of life–growing and processing coffee, as much as drinking it. Coffee is strongly ingrained into their day-to-day culture; it’s been this way for centuries. Domestic consumption is so strong that nearly half of the country’s harvests are not exported. This is why it’s more typical to see Ethiopian harvests composed of hundreds of smallholders. The result of this phenomenon is what many cherish about Ethiopian coffees: inevitably unicity. And considering coffee harvesting originated in the country, it goes without saying that their coffee processing techniques are incomparable.
The Gara Kogne Washing Station uses the floating technique to sort defective cherries. When coffee cherries are ripe, they are heavy enough to sink to the bottom of a water basin. What’s left floating is eliminated, assumed to be underripe, overripe, or simply damaged cherries. The coffee beans are then sent to dry on raised beds for 21 days, still covered in their fruit.
We have a preference for espresso extractions when it comes to natural Ethiopians. The fruity aromas really stand out best this way. Perfect for a wonderfully funky latte, on the fruity-dessert vibe, or a rich, blueberry-syrup-like long espresso.
Brewing parameters :
Dry coffee : 18.5 grams
Wet weight : 32 grams
Time : 2 seconds
Water temperature : 200° F (93° C)