Ethiopia Illubabor Hana Bosoke

Baked peaches, cocoa roast taste, Earl Grey tea (tannic tea finish, and bergamot citrus accent). The body isn't heavy but feels quite substantial on the palate, this is a balanced, crowd-pleaser type cup overall. It makes a beautiful SO Espresso as well. Full City to Full City+.
Out of stock
87
  • 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 Feb 1 2012
Lot size 69bags/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 Full City to Full City+ is ideal for the Hana Bosoke
Weight 1 LB
Directions: Fly to Addis Ababa, Ethiopia. Walk over to the domestic terminal. Board a flight to Jimma in the West. When you get to Jimma, and you have a car, head northwest to Agaro, then up to Bedele on the way to Ghimbi. Don't go to Ghimbi though, turn at the Bedele (not a bad idea to stop for some local Bedele beer and goat barbecue). Head due west toward Metu in the Illubabor area, but don't go all the way. Turn left after about 120 km. There is no sign. Go through the old pine forest planted in the Dirg era, and just 20 minutes off the main road you are there ...Hana Bosoke cooperative! You will be at 1928 meters above sea level, although coffee comes to the mill from farms has high as 2100 meters. You will notice this is their second year of operation, and they are still learning some things. They are pumping water from the river below, and they need settling ponds to clean the sediment. But things look good, and later on the cupping table you find a very nice sample, and it turns out to be Hana Bosoke. Congratulations ...you just bought coffee from Ethiopia! Now, good luck getting it exported on time... here last November we brought a home roaster, and powered by car battery and an inverter, held an entire cupping for the coffee farmers!
Hana Bosoke has a cocoa and orange dry fragrance, with a raw honey sweetness. The wet aroma has the same peach aspect, with cinnamon spice notes and a milk chocolate roast tone. On the break there is a unique herbal note, tropical fruit, mint and lemon grass. The cup is quite different than wet-process coffees from Yirga Cheffe, Sidama or Shakiso in the south. It has a disitinct brightness, balanced between brightness and body. The flavor of baked peaches is well integrated into a cocoa roast taste, accented by a hint of Earl Grey tea (tannic tea finish, and bergamot citrus accent). The body isn't heavy but feels quite substantial on the palate. There's something slightly foresty in this coffee; not earthy, but a bit more rustic than other washed coffees. I think it's in the nature of this region and the old cultivars, not something resulting from how the coffee is processed. Lighter roasts have a lime accent note. It's unique, a slightly different take on the Jimma type coffee, and a balanced, crowd-pleaser type cup overall. It makes a beautiful SO Espresso as well, roasted to FC+ level.