Ethiopia Bura Baturo An (naturală Anarobă)

Summary

This exceptional microlot from Ethiopia's Sidama region, specifically the Bura Baturo subregion, is processed by Assefa Dukale's station. Grown at altitudes between 2000 and 2250 meters, the coffee features Heirloom varieties. The anaerobic natural processing involves fermentation in oxygen-free tanks for 72-96 hours, followed by slow drying on raised beds for 18-25 days. The cup profile is expressive with pronounced sweetness, high acidity, and a long chocolatey finish, featuring notes of mango, floral, and chocolate. Roasted as a uniroast suitable for both espresso and filter, with a medium roast level to preserve the bean's native quality.

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

The roaster

Origo Coffee

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…