Origo Coffee
Ethiopia Bura Baturo An (natural Anaerobic)
OriginEthiopia
Roast levelMedium
ProcessAnaerobic, Natural
Summary
A microlot from the Bura Baturo subregion in Sidama, Ethiopia, produced by Assefa Dukale's washing station, working with smallholder farmers growing heirloom varieties. Processed as natural anaerobic, fermented 72-96 hours in sealed tanks and dried on raised beds for 18-25 days. Roasted medium as an omniroast, offering a complex cup with mango, floral and chocolate notes, high acidity, full body and a long chocolatey finish.
AI-assisted description, based on roaster & cupping data.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 88
- Producer
- Assefa Dukale
- Altitude
- 2000 - 2250 m.a.s.l
- Variety
- Heirloom
- Notes
- Mango, Chocolate, Floral
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The roaster
Origo Coffee has been roasting in Romania since 2013 and has grown into one of Bucharest's specialty anchors under the banner 'People of Specialty'. They roast…
AI-assisted description, based on roaster & cupping data.
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