Merry & Bright
Notes of Fruitcake, Candied Peach & Floral
A bright and cheery blend of natural and washed process Ethiopian coffees with flavors of candied peaches, fruitcake soft floral notes and elegant sweetness.
Ingredients: 50% Ethiopia Genji Challa 50% Ethiopia Worka Natural Process
Ethiopia Heirloom Varieties
A Blend of Washed and Natural Processed Coffees
November 2019-January 2020
Agaro, Gedeb Ethiopia
About Organic Revelry Holiday Blend
Though the light may dwindle, there is a certain sparkle to the holidays. The shimmer of fresh snow and the glitter of tinsel gives a skip to our step even in the depths of winter.
We wanted to create a holiday blend that captured the brilliance of this time of year. So we decided to shoot for the moon and craft a coffee that would turn your merrymaking into something really special.
This year’s Revelry pairs two of the season’s standout washed and natural process coffees: Ethiopia Genji Challa and Ethiopia Worka Sakaro. We saved just enough of the Western Ethiopia Genji Challa to be able to offer it in this blend alongside an amazing natural process coffee from Daniel Mijiane’s washing station in Southern Ethiopia. Both of these coffees represent what we love about Ethiopian coffees: an intense fruitiness, clarity, and complexity that is rare to find anywhere else in the world of coffee. Married together, these two coffees offer a beautiful intersectionality of amazing terroir, exceptional heirloom varieties and impeccable processing.
Conjuring up beautifully lucid flavors of candied peaches and fruitcake that are paired with an elegant sweetness and soft floral notes on the long aftertaste, this exceptional blend of heirloom varieties makes for a cup worthy of the season.
Spirited, fruity, and luminous, Revelry is a true celebration.
ABOUT THE GENJI CHALLA WASHED PROCESS
In the shade of some of the last remaining rainforest canopies in Ethiopia, the high elevation district of Gera has long cultivated a legacy of rare and exceptional flavors. The borders of modern day Gera roughly align with those of the 19th century Kingdom of Gera, which was known for its exquisite, golden honey. While this liquid gold is still an important product of the area, the region is now celebrated for its equally sweet and aromatic coffees.
This coffee comes to us from the Nano Challa Cooperative. Formed in 2004 by 25 local producers, the members of the cooperative knew that a higher quality product was one of the keys to achieving long term prosperity. But the cooperative lacked proper processing equipment. Only able to produce low quality, natural process coffees, the cooperative was forced to sell into the commodity market––bound by its low prices.
But in 2010, the group became part of a coffee project, funded by the NGO, TechnoServe. As part of this project, Technoserve built washing stations, not only for Nano Challa, but for dozens of cooperatives. When we visited Nano Challa, we were struck by the finesse and precision in their processing techniques. Coffee processed at the mill is pulped and washed using a Penagos, a machine known for using minimal water. Following the wash, the coffee is soaked before being meticulously and slowly dried. While it dries, every imperfect bean is picked from the beds to create a near immaculate crop.
Nano Challa’s membership has swelled to over 400 producers in recent years. In 2018, wanting to support their growing member community and demand, the cooperative finished building their second processing site, Genji Challa. This coffee comes from that second location.
Genji Challa lot #11 comes from the latter part of the harvest, when the denser, highest altitude coffees are ripening. It has all of the beautiful expressions of Ethiopian coffee that we love, but with a gentle florality unique to Gera. Like the region’s famed honey, it’s sweet, sparkling, and indescribably complex.
ABOUT WORKA SAKARO NATURAL PROCESS
At the Worka Sakaro Washing Station, plump, perfectly ripe cherries are gathered by nearby small holder farms and processed with intention. The washing station is run by a man named Daniel Mijiane, who partners with some 405 smallholder farmers in and around Worka Sakaro to collect, wash, and process some of the best coffees we've tasted from the country.
The Yirgacheffe zone is broken down into six different woredas [counties], and Worka Sakaro is one of the largest kebeles [towns] found in Gedeb county. These micro-regions within Yirgacheffe are akin to appellations in wine – each with their own distinctive flavor palate. Gedeb is one of the most celebrated of these counties, and coffees from the area carry a refined take on the region’s iconic floral and fruit profile. Paired with thoughtful cultivation, near-obsessive picking, and the care and finesse in processing, these unique, heirloom varieties shine.
You might also like