|Varietal||Arabica Ethiopian Heirloom|
|Coffee type||Whole Bean|
|Taste||Peach, orange, heavy cream|
This coffee was grown by small farmers around a village of Segere on the volcanic slopes, in the region of Bensa. It was dry processed at a station with the same name - Segera. The little farms with just a few hectares of land, where this delightful coffee comes from, are located at 1,500-2000m above the sea level. Thanks to the high altitude this coffee gets lovely citrus acidity of orange. Its a blend of several variaties typical for its lightness and floral aroma.
Espro and Tricolate are our favourite ways to bring out the juicy and clean flavour notes of this coffee.
This lot was picked and dry processed under the supervision of talented and very experienced managers of the Moplaco company which belongs to our lovely friend Heleanna Georgalis. You could have met her on her visit in Prague a few years ago. The beans were first floated (to separate low density cherries) in water and then dried on traditional African beds. Slow drying and good air flow are crucial for long shelf life of the green beans and preserving of great flavours.
Lets talk about Ethiopian coffee
As a child, Heleanna and her paretns were forced to move back from Ethiopia to Greece becuase of the communist revolution. Later in her life she studied and worked in the field of finance. She finally returned back to Ethiopia after her dad passed away. Where she took over Moplaca.
We have been working with Heleanna over 11 years now. Every single year we get truly excited to fly to Addis Abeba, where is Moplaco situated, to taste and pick the best coffees.
Coffee gets delivered to this dry mill in bags still covered with silver skin. Here the silver skin is removed and beans sorted before they get sent to us, The beans are sorted not only by a machine but also by hand. The best lots go on big tables where they get sorted and the defects removed. The workers take their time to do this job properly and all by hand.