Ethiopia Daniso Horsa
This is our second year buying this same beautiful natural lot from the talented Daniso Horsa of Sidama, Ethiopia, and we think it is shining even more in the cup this year than last—we couldn’t be more glad to feature it again. In tasting, this offering has come closer than any other lot this year to the legendary ‘blueberry bomb’ Ethiopian naturals of yore, so expect an immediate abundance of dark, round blueberry juiciness, followed by a bright, just-ripe peach nectar sweetness and the lingering, tannic complexity of oolong tea in the finish and aftertaste.
Daniso’s farm is located in the heights (2.230 masl) of the Bombe mountain valley, nearest to Faficho Village, within the Sidama region of Ethiopia. Because this coffee is naturally-processed, Daniso is able to conduct the post-harvest processing wholly on his farm, under his careful oversight. Also, due to the small size of his farm—producing fewer than 60 bags per year—Daniso Horsa is able to maintain an extreme level of control on the cultivation, sorting, and processing of the coffee he grows.
This offering is composed of varietal 74158, an Ethiopian landrace varietal common to the Sidama region. Due to the coffee plant having originated in Ethiopia, and the long duration of its organic evolution and differentiation there, there is far more biodiversity in the genetics of Ethiopian coffee than in the coffee of any other producing country. This rich genetic heritage allows for a very high degree of quality and profile distinction in Ethiopian coffees, resulting in unparalleled complexity and sweetness.
To maintain the integrity of the delicate flavor-balance present in this coffee, we recommend enjoying it black.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
This is our second year buying this same beautiful natural lot from the talented Daniso Horsa of Sidama, Ethiopia, and we think it is shining even more in the cup this year than last—we couldn’t be more glad to feature it again. In tasting, this offering has come closer than any other lot this year to the legendary ‘blueberry bomb’ Ethiopian naturals of yore, so expect an immediate abundance of dark, round blueberry juiciness, followed by a bright, just-ripe peach nectar sweetness and the lingering, tannic complexity of oolong tea in the finish and aftertaste.
Daniso’s farm is located in the heights (2.230 masl) of the Bombe mountain valley, nearest to Faficho Village, within the Sidama region of Ethiopia. Because this coffee is naturally-processed, Daniso is able to conduct the post-harvest processing wholly on his farm, under his careful oversight. Also, due to the small size of his farm—producing fewer than 60 bags per year—Daniso Horsa is able to maintain an extreme level of control on the cultivation, sorting, and processing of the coffee he grows.
This offering is composed of varietal 74158, an Ethiopian landrace varietal common to the Sidama region. Due to the coffee plant having originated in Ethiopia, and the long duration of its organic evolution and differentiation there, there is far more biodiversity in the genetics of Ethiopian coffee than in the coffee of any other producing country. This rich genetic heritage allows for a very high degree of quality and profile distinction in Ethiopian coffees, resulting in unparalleled complexity and sweetness.
To maintain the integrity of the delicate flavor-balance present in this coffee, we recommend enjoying it black.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
This is our second year buying this same beautiful natural lot from the talented Daniso Horsa of Sidama, Ethiopia, and we think it is shining even more in the cup this year than last—we couldn’t be more glad to feature it again. In tasting, this offering has come closer than any other lot this year to the legendary ‘blueberry bomb’ Ethiopian naturals of yore, so expect an immediate abundance of dark, round blueberry juiciness, followed by a bright, just-ripe peach nectar sweetness and the lingering, tannic complexity of oolong tea in the finish and aftertaste.
Daniso’s farm is located in the heights (2.230 masl) of the Bombe mountain valley, nearest to Faficho Village, within the Sidama region of Ethiopia. Because this coffee is naturally-processed, Daniso is able to conduct the post-harvest processing wholly on his farm, under his careful oversight. Also, due to the small size of his farm—producing fewer than 60 bags per year—Daniso Horsa is able to maintain an extreme level of control on the cultivation, sorting, and processing of the coffee he grows.
This offering is composed of varietal 74158, an Ethiopian landrace varietal common to the Sidama region. Due to the coffee plant having originated in Ethiopia, and the long duration of its organic evolution and differentiation there, there is far more biodiversity in the genetics of Ethiopian coffee than in the coffee of any other producing country. This rich genetic heritage allows for a very high degree of quality and profile distinction in Ethiopian coffees, resulting in unparalleled complexity and sweetness.
To maintain the integrity of the delicate flavor-balance present in this coffee, we recommend enjoying it black.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
Sorting of ripe cherries in Bombe Kebele.