EXP040: ARNOLD PALMER

WHY THIS COFFEE?

We wanted a classic Ethiopia. And we got it. Think florals, black tea, and subtle, sweet fruitiness. This offering rounds out our menu as we head into fall. Drink it alongside our more processed coffees to enjoy the entire spectrum. As usual, this is a lighter roast. Let is rest three to four weeks.

Mr. Gobena Bendo is a 65-year-old farmer with a lifetime of experience in coffee production. He inherited 10 hectares of land from his father and hopes to pass it on to some of his children, who still live in the same village. For many years, he has relied on income from coffee production to support his livelihood. This income covers his expenses for health, transportation, and other daily needs.

Mr. Gobena produces 7 to 8 quintals of coffee per hectare and also grows cereals on part of his land to meet his family’s annual food consumption needs. To assist with the farmwork, he employs two part-time workers, in addition to the help he receives from his adult children, who live nearby with their parents.

PROCESSING DETAILS

The grade 1 cherries are washed with a minimal amount of fermentation after picking to remove the fruit and mucilage from the seed. The seeds are then dried on raised beds.

COFFEE DETAILS

Producer: mr. gobena bendo

Location: banko gotiti

Varietal: heirlooms

Processing: washed

Green cost: $8.06/lb

BREW GUIDE

How long to rest: At an Agtron of 92, this coffee is medium-light. So, let it rest about 3 weeks.

We taste: Think apricot, lemon lime, black tea. The cup has a round body, balanced sweetness, intense acidity, and a quiet flavor profile.