This past April at the SCA Expo we were able to cup some beautiful coffees from Ethiopia with our friends from Catalyst Coffee and Dominion Trading.
Michael and Emily McIntyre of Catalyst spent most of this year’s harvest season with their boots on the ground at origin working closely with producers at every step to ensure the highest quality possible, and their efforts were not in vain.
Michael had been messaging us from Ethiopia with high levels of excitement(in other words freaking out) about coffees from the Bombe washing station, and when we tasted them in Seattle we were blown away at how clean and juicy the coffees were.
The washed coffees were classic Ethiopia, with notes of lemon, lemon balm, lavender, jasmine, bergamot, honey- basically a checklist of everything you would want from a washed Ethiopian coffee.
The natural process, however, was an unexpected treasure. Purple florals of lilac, smooth texture and punchy flavors of tropical fruits like mango, guava, papaya, and pineapple, rounded out with ripe fresh strawberry. But what was even more surprising was how exceptionally clean the coffee was. All the extra attention to detail on the prep of these coffees is evident in the cup. Flavor bombs of unsurpassed clarity. Flavor Bomb(e)s??
These are the largest lots of Ethiopian coffee we’ve brought in to date, but they are so good one shouldn’t wait long to order them. Once they’re gone, they’re gone!