Ethiopia, Bishaan Coffee Beans
- Abana Estate / Limu, Ethiopia
- Processing Method
- 48hr Cherry Rest / Fermentation / Washed
Ethiopia, Bishaan (Dammu was the name last year) - This is the most anticipated coffee of the year for us, mainly because there is such a cool story behind it. This is the day-lot that we personally helped with when we visited Abana Estate back in the end of November 2022. We bought this coffee, Dammu, from them last year and it was one of our favorite coffees of the year. While at their farm, we talked with Bekkel, the farm manager, and suggested that they add in a water fermentation process to this coffee. We thought it might make this coffee cleaner and add acidity. We told them that if they did this we would buy the whole day-lot no matter how it tasted. They were all excited about this and even gave us the opportunity to name this coffee. So we came up with the name, Bishaan. Bishaan means water in Oromo, which is one of the more popular languages in the Limu area of Ethiopia.
A day lot is simply all the coffee cherries harvested from one particular day and keeped together throughout the entire processing. Once harvested the coffee cherries are float tested to filter through any under ripe cherries that are not dense enough to sink to the bottom. This day-lot was then rested in their coffee cherries on a raised bed, wrapped in a tarp for 24 hours. After that, they get depulped and placed under water to ferment for another 24 hours. This will help break down the mucilage surrounding the bean. Once fermentation is complete, this coffee goes through a washing process, then dried on raised beds before getting bagged and sent to the dry mill.
The unique thing about the coffee we get from Abana Estate is that they grow and process their coffee right there on their farm. This is fairly rare in Ethiopia, where you usually have co-ops or communities growing coffee and selling the coffee cherries to the local wet mill. This estate allows us to identify each coffee more directly to where we can locate exactly where the coffee was from. When we were there back in November 2022, we were able to walk around the dense clay soil and see the exact coffee we ended up purchasing being harvested.
We love this coffee and are honored to be apart in the process of making this coffee. We hope you enjoy it!
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As a coffee roasting company, our passion is to always highlight the flavors that are unique to each region, processing style, and variety and this is most commonly done with lighter trending roast styles. The 431 is the only coffee that we showcase with what a well done slightly darker roast should taste like. The components are rotating quarterly to continue our vision of seasonality in coffee.
In 2019 we had the opportunity to again visit Guatemala. We arrived at the Guatemala City airport and immediately drove about three hours west to a small town on one of the most beautiful lakes in the world, Lago Atitlan. Perched on the cliffs surrounding the lake is a small town called Panajachel where we stay while visiting San Isidro Chacaya farm. After a few days we drove back east to Acatenango to Tehuya Estate.
The former president of Anacafe (the Guatemala coffee association) Miguel Medina grows a varietal focused, shade covered, wild forest feeling plot of coffee. With unique shade trees and innovative employee practices we have found our second Guatemala coffee partner and are excited to be working closely with Miguel to form a strategic partnership in which Lineage will contract parcels of the land to be farmed exclusively for us. We couldn't be happier with this very dense Catuai coffee.
This coffee is very special and could be roasted light and still be incredible but because of the sweetness in the cup and density of the bean it tastes even better when roasted a little heavier to our 431 espresso profile. Look for notes of roasted marshmallows with a roast and earthy taste.
This coffee coming from Palestina, Colombia is a great installment of our beloved Modern American espresso. As always, our goal with Modern American is to source and roast a coffee that has a great body for espresso to where we can roast it lighter so that we can highlight the complex sweetness of the coffee. To accomplish this, we roast this coffee slowly to bring out the sweetness, but we don’t roast it too dark so that we don’t taste too much roastiness. Although we call it an espresso roast, this coffee is also perfect for any other brew method, especially a batch brewer.
Our friends over at Atlantic Specialty Coffee helped us source this coffee from Palestina. This is a blend of coffee from 20 different specialty coffee-producing families. This group has its own collection center with a quality lab where they individually evaluate the physical and sensory quality of each lot by producer and then separate them according to profile and cup score prior to the final blend.
This group of producers were kind enough to give us their notes on the processing of their coffee. The producers use a traditional washed process because this allows the coffee to exhibit the characteristics of the regional terroir. This region is known for a very fine acidity, citrus notes, yellow fruit, a very marked sweetness and accentuated cleanliness. The producers use long fermentation times because the low temperatures of the region allow for a slow and constant process that contributes to the complexity in the cup. Drying is mainly done in the sun, in "casillas" or parabolic dryers, the process takes an average of 15 days.
The region of Palestina is well known for the quality of coffee being exported. Producers from this region have won the Cup of Excellence multiple times over the years.
Its geographic location provides ideal climate conditions for the production of specialty coffee. Coffee is grown there from 1,600 to 1,900 meters above sea level, with temperatures that oscillate between 16 and 25 ºC. The region's soils are fertile, derived from volcanic ash, and the varieties that are cultivated are mainly Caturra, Colombia and Tabi. The farms vary in size from 2 to 10 hectares, which each contain between 10 and 50 coffee trees.
We thought this was the perfect coffee to roast to our Modern American profile because of the density of the beans. The coffee offers nice canned peach sweetness with an almost ginger ale like sparking mouthfeel.