Kiss the Hippo Coffee - Christmas Blend
Tasting Notes: Blueberry Jam, Apricot, Winter Spices.
Recommended for espresso.
|Producer||Hundreds of Smallholder Farms|
|Farm/Mill||Aricha Co-Op & Idido Co-Op|
|Process||Washed, Anaerobic Natural|
|Altitude||1,600 - 2,200 masl|
|Harvest||December - February|
For this year’s Holiday Blend, we wanted to do something a little different. Rather than choose a chocolatey winter blend, we’ve gone for almost the exact opposite – with two deliciously fruity lots from the birthplace of coffee, Ethiopia. Two-thirds of this blend is a classic washed coffee with floral and stone fruit notes, while the other third is an anerobic natural, providing berries and lots of sweetness. Together, they produce a sweet and balanced cup, with a finish reminiscent of winter spices and mulled wine.
Linguists have determined that the earliest reference to coffee in Ethiopia is in Arabic documents dating back to the year 900. The documents refer to a strange new drink called “buna” that was being consumed throughout the country: “buna” is Oromiyan (a language spoken in Ethiopia) for coffee.
Arabica coffee has always grown wild in the hills of the Kaffa districts, so many coffee farms were naturally established in those areas. Today, 98% of Ethiopia’s coffee farmers are small-scale. Because coffee still grows wild in many areas, farmers harvest their crops utilising four different systems: forest coffee, semi-forest coffee, garden coffee and plantation coffee.