Baaroo is the local Oromifa name for this cooperative in the far western part of Illubabor. Baaroo is part of a new initiative we have in Ethiopia to work direct at the coop level. The program is administered by a non-government organization that not only coordinates agronomists and managers for each of the coops they work with, but also has a business adviser assigned that helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members. Baaroo is quite small and remote compared to the other excellent cooperatives we buy from in Illubabor region, but we have been impressed with the cup quality, and how clean and fresh the coffee cups. I would venture to say it is cupping better now than on arrival.
Baaroo has potent dry fragrance that jumps out of the cup at you with honeysuckle, ginger and raw cacao nib notes. The crust is sweetly saturated like chocolate brownies and even honey graham cracker. Breaking the crust on Baaroo shows even more sweetness but more in the form of pumpkin pie, dried apricot and clover honey. The cup profile has a wide range of both fruit and sweetness along with its syrupy mouth feel reminiscent of port wine in terms of flavor and viscosity. A City roast showed us more golden raisin, red currant and clover honey flavor while the City + profile leaned more towards stone fruits like peach and apricot accented with a malty, high % cacao-like finish. Baaroo is not a typical Ethiopian coffee in terms of its weighted mouth feel and darker fruit notes although its floral, honeyed character reminds us of its origin.