Ethiopia Agaro Jimma
Ethiopia Agaro Jimma
This coffee is part of an initiative we have in Ethiopia to work directly at the coop level. The program was originally administered by a non-government organization who not only coordinate agronomists and managers for each of the coops they work with, but also have a business advisor assigned that helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members. This is a key position; I have never known a coop to get this kind of expert advice from outside ... not in Africa at least. A cooperative can make all kinds of quality improvements, turn out fantastic coffee, and sink deeper in debt all the while. Cooperatives often fail to return a fair and full amount of payment to their farmer-members. Often this is from poor management, and sometimes from graft as well. They've since "graduated" from this program, and are now part of an independent, local Union who assist the cooperatives with functions like marketing, exporting, and general representation on an international scale. This is a smaller cooperative coffee mill near Gera town in the Agaro area, Western Ethiopia. (The area also has some of the finest honey available in Ethiopia). With this lot we can verify that the great price we paid will result in a fair distribution of funds, a better managed coop, investment in the mill, and even better coffee next year! The farms are in Goma Woreda, with altitudes between 1900 to 2100 meters.This coffee is part of our Farm Gate pricing program.
Agaro Jimma has a honey graham smell in lightest roasts (City), moderate stone fruit tea suggestions that culminate in fruit pastry smells. Caramelized sugar and toffee smells come up from the wet crust, a candy sweetness that reminds me of torrone. The break lets off promising scent of lilac, as well as a bittersweet and fruit concoction that brings to mind cocoa dusted peach cobbler. All of this translates to a bright and well-structured cup flavor profile. The underlying sweetness in light to middle roasts is reminiscent of white honey, which is mildly fruited in flavor, and a note of ginger chew candies. Lighter roasts have a mild citrus note, along with jasmine flower, and Earl Grey tea accents. Darker fruit tones are built up at deeper roast levels, along with a Ricola-like dark herbal aspect. This years' lot has a dense mouthfeel, especially in middle to dark roasting, making for a nice choice for espresso blend accent coffee. This coffee brews OK at Roasted Coffee Pictorial Guide. ">Full City+, but loses the intense sweetness and bouquet of fruit that is afforded at light to middle roasting.