Michiti has hefty body, light to middle roasts filled with stone fruit, orange marmalade, and mango, cinnamon and clove spice accents, and peach-like acidity. City to Full City+. Great Ethiopian espresso.
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. 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!
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 Full City+, Michiti makes a compelling single origin Ethiopian 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.