The Collector

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Description

Have you ever wondered what award winning coffees from international coffee competitions tasted like?  Have you ever tasted microlots that cupped at 90+ points? Are you looking for rare or unique coffees? We seek out only the best of the best for our Collector coffee subscription.

Features:
  • Coffee subscription billed monthly
  • Our most complex and nuanced beans
  • Smallest lot sizes
  • Most variety
  • Sourced Globally
  • Highest quality, award winning, 90+ points, or otherwise rare/unique coffee
  • Coffees purchased up to 500% over index
  • Lightest roasts ranging from City through City+ with the occasional Full City roast*
  • Free Modest Coffee tin to keep those beans fresh

*We roast our beans to preserve and compliment the flavors of origin. There will always be a bit of variety in our roasts in our continuing attempt to express the best that each bean has to offer.

“How many bags will I need per month?” you might be asking yourself. By our calculations, one person who drinks one cup per day will go through about two bags per month.

Additional information

Weight 12 oz
Current Coffee

– ETHIOPIA – GUJI –

ABOUT THIS COFFEE
The Uraga Woreda is near to where several other really nice Ethiopia coffees from this year originate: Shakisso. While it is called a Sidama coffee, it is technically part of the very large Oromia kilil (ethnic region) of Ethiopia. This lot comes from a private coffee collection site and processing facility in Uraga and farms are planted as high as 2200 meters in this region. Several hundred farmers in this area sell coffee to this station and the local competition for coffee means prices to the farmer are on the higher end of the scale. Sidamas are generally less expensive than the coffees from neighboring Yirga Cheffe, but our supplier paid the same price for this lot as their Grade 1 Yirgs (actually a bit more).

They use a traditional disc pulper to remove the coffee cherry fruit skins, and 72 hour under-water, and fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally the coffee is taken to the raised beds for drying where it is picked over by hand to remove physical defects and turned regularly to facilitate even drying. It's the classic coffee processing method in Sidama and Yirga Cheffe zones, and one that develops very sweet and clean coffees.

SPECS:

GEOGRAPHY
Region: Uraga Woreda, Guji Zone
Altitude: 1600 – 2200 MASL

PRODUCER
Regional small landholders

VARIETY
Heirloom Cultivars

PROCESSING
Wet Process (Washed) and sun-dried on raised beds

SCORE
90.8

NOTES:
FLAVOR Grape, meyer lemon, jasmine
BODY Full
ACIDITY Tangy

ROAST LEVEL
Light – City

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