Coffee

12 oz bag of whole beans, small batch roasted in Carrboro NC.

Coffee notes. Straddles the line between fruit forward flavors and delicate aromatics. Berry-toned sweetness, passion fruit, dried peach, tea bittering, whole spices, chocolate-covered fruit.

Farm and processing notes. The Bobea Uke processing site serves roughly 1,00 small-holder coffee farmers in Woreda Odo Shakiso, Western Guji. Each lot they produce is made up of coffee from hundreds of different farmers in the region, most with only a few hundred coffee trees or less. Bobea coffee station is a privately run operation and they only produce dry process coffees. Dry processing is the oldest processing method and involves drying the coffee bean and cherry whole. The coffee has to be spread out to a layer depth of only a few centimeters, no more, in order to allow air flow. The coffee is turned hourly, or even more frequently, in order to facilitate even drying and keep the coffee from molding. It's not difficult, but requires constant attention. During this time of physical attention, workers continually pull out lower quality coffee in the form of physical defects and coffee that was not harvested at peak ripeness. This lot underwent several layers of hand picking from the whole coffee cherry to the final milled green coffee in order to achieve "Grade 1" status.