Ethiopia Asikana
Asikana's farms are remote and their virgin forest canopy is dense! It's easy to imagine why the Smithsonian has certified Asikana as a Bird Friendly producer!An exotic coffee – chocolate, stonefruit, brown sugar
Forest Grown, Tree Dried
Imagine indigenous coffee trees of uncounted variety thriving among co-evolved flora and fauna… the original coffee ecosystem. Wild, exotic, and rare varietals in their original home. Nature expressing itself without need of our cultivation. We as gatherers.
The original “natural process”: the coffee cherries dry in place on the tree before harvesting. The combination of incredibly varied genetics, natural tree drying and in-place fermentation result in a beautiful coffee experience.
We find an extraordinary combination of balance with complexity. The backdrop has flavours of chocolate, stone-fruit and brown sugar while many nuances waft into focus. My black cup of coffee tastes like I added cream to it! Oh my, marzipan! mango! cardamom! Bright dancing aromatic herbs (is that mint?), summer fruits (peach?), florals (rose or lilac?), hazelnut, all popping in and out of perception. How delightful!
This coffee is particularly sensitive to being left on the burner… even a couple of minutes can ruin it! We strongly recommend brewing this coffee at 3/4 strength as sourness can be expressed when prepared at full strength.
Varietals: Numerous Indigenous Wild Heirloom Varietals! (many not genetically defined)
Elevation: 1776 meters (average)
Other: Strictly High Grown Specialty Grade Arabica, Wild Forest Grown, Tree Dried (the original natural process!)
