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 our 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. They also paid a record dividend to farmers this year after the harvest, based on the premium price we paid for their coffee. And it deserves it!
The dry fragrance has a uniquely fruited scent, with delicate sweetness, honey graham cracker and cinnamon, along with allusions to floral peach smells. With a little more roast, there is a chocolate brownie note too, and continued baking spice hints. Adding the hot water, the aromatics change to hefty raw sugar, and baked peaches. This interesting blend of sweetness and spice is something we've come to expect from Michiti. There's an Earl Grey tea note out on top that soars above a dense flavor of peach juice. City to City+ roasts find nice balance of cup flavors, with tea-like brightness and substantial, raw sugar-to-honey sweetness. Notes of dried papaya, rose hips, and hibiscus lend a complexity to the cup profile, along with an herbal note, like sweet basil. Full City roasts bring on a darker hue of berry tones, along with a slightly rustic cacao undertone. With moderate acidity and the promise of bittersweet chocolate at dark roast levels, this makes a fantastic Ethiopia espresso option.