Ethiopia Illubabor Camp

The cup is really quite beautiful. Light roasts have a sort of fruit punch flavor, with raspberry, red currant, strawberry and Fuji apple. Deeper roasts accentuate aspects of sugar browning, and notes of creamed honey and brown sugar come to dominate the profile. The floral notes are articulate, and remain static across the roast spectrum. Camp has a rather dense body, which, coupled with the fruited notes, give it a nectar-like mouthfeel. City+ to Full City.
Out of stock
90
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Wet Process Style Machine Washed
Drying Method Raised Bed Sun-dried
Arrival date Jun 3 2013
Lot size 100bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade 2
Appearance .2 d/300gr, 16-18 Screen
Roast Recommendations City+ may be our favorite level, but this is a coffee that will fare well from City, right up to the edge of Full City+.
Weight 1 LB
Camp Coffee. I know this will be the source of a few jokes, especially since camp coffee (at least to me) means not-so-tasty coffee that is enjoyable because, well, it's hot, and your camping! Anyway, I have been to the Camp cooperative mill, and I still can't explain the name. It just is. Camp is in the Illubabor district of western Ethiopia. It is not far from the main paved road on the way to Bedele town. I measured the altitude at the Camp mill at 1897 meters, but most of the coffee comes from the higher areas in the vicinity, up to 2100 meters. This lot of Camp is part of an initiative we set up in Ethiopia two years ago, in order 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.
This year's lot of Camp is a marked improvement over last - and that's saying a lot as last year's was amazing! The dry grounds are "bigger", with an up front floral quality of orange blossom, and with fruits like flame grape, red berries, peach, pineapple and papaya. Adding hot water really breathes life into this already lively aromatic profile. There is a strong sweetness of caramelized sugars and coconut syrup, and notes of baked apple and berries in cream. A smell of dried wildflowers is also released when breaking the wet grounds. The cup is really quite beautiful. Light roasts have a sort of fruit punch flavor, with raspberry, red currant, strawberry and Fuji apple. Deeper roasts accentuate aspects of sugar browning, and notes of creamed honey and brown sugar come to dominate the profile. The floral notes are articulate, and remain static across the roast spectrum. Camp has a rather dense body, which, coupled with the fruited notes, give it a nectar-like mouthfeel. This is one of those coffees where the adjectives continue to multiply as the cup cools in temperature. The acidity is brilliant and the finish comes off similar to black tea. This coffee can definitely be enjoyed as espresso too, but should be taken to Full City or beyond to tone down acidity and enhance body.