Michiti is a cooperative in the far Western are of Ethiopia called Kaffa, where coffee is said to originate as a understory plant in the dense forests. Michiti has been a favorite coffee from this area, and has 260 coop members growing coffee on small farms at a range of 1700 to 1900 meters. In this area, the idea of a coffee farm might need to be defined more specifically; much coffee is simply planted in the forests, untended, then harvested when ripe. Other coffee is simply found growing wild and harvested. A few farms are more intentionally planted, pruned, and improved over time. The cooperative has received assistance in their business organization and accounting, agronomy and processing, as well as in marketing the coffee. The last two years they've paid record dividends to farmers after the harvest, based on the premium price we paid for their coffee. They deserve it!This coffee is part of our Farm Gate pricing program.
The dry fragrance has a unique stone fruit scent, with delicate sweetness, honey graham cracker and cinnamon. With a little more roast, there is a chocolate brownie note too, along with canned peach and spice accents. Adding the hot water, the aromatics are loaded with peach and ripe nectarine smells backed by hefty brown sugar sweetness, and ginger molasses cookie. Historically, Kaffa coffees were dry processed, and so much of the articulate and sweet fruit flavors were lost behind flavors of processing. City+ roasts make for a very juicy brewed coffee, echoing much of the stone fruit aspects alluded to in the aroma, and more. Peach tea, orange marmalade, slab apricot, and mango chutney emerge in the cooling cup, faint cinnamon and clove spice notes accenting the finish. Body is extremely thick at this roast level (even 'bigger' at Full City!), weighing heavy on the palate, and lending to a very long, sweet finish. Acidity is moderate, like the brightness found in a ripe peach, and a mouthfeel akin to black tea. The roast notes, especially once you hit Full City, have a compelling "sugar-browning" characteristic, with the interacting flavors of caramel, butter and vanilla, and of course hints of cacao as well. At Full City and Roasted Coffee Pictorial Guide. ">Full City+, Michiti makes a compelling single originEthiopian espresso. It has all the chocolate you hope for in a "classic" espresso, but with heavy-handed fruited top notes, tart stone fruits, and shaved lemon rind.
|Ethiopia Illubabor Baaroo Cooperative||
We're really pleased with this year's lot of Baaroo. A balanced coffee, Baaroo's profile has just the right levels of complex sugar browning sweetness and subtle top notes to reflect coffees from...
|Rwanda Nyamasheke Mutovu Cooperative||
The fragrance from the ground coffee has strong caramel sugar sweetness at lighter roast levels, along with a cherry cola, and a hint of 5 spice. The wet aroma has a panela raw brown sugar smell,...
|Ethiopia Yirga Cheffe Wonago Town||
The dry fragrance has a mix of sugar browning and spice smells in light to middle roasting, dried ginger and molasses, a subtle dried cherry accent. The wet aroma has a more intense sweetness that...