The Pink Bourbon in this lot is sweet and balanced with bright Granny Smith apple, delicate florals and stone fruit.
About this coffee
At Bogale Deyaso's Calba farm in the heart of Yirgacheffe, his legacy of specialty coffee production spans two decades. Nestled on his 3-hectare land, which he inherited from his father in the 1990s, Bogale dedicates his passion and expertise to cultivating and producing outstanding coffee.
Like most farms in Yirgacheffe, Bogale's coffee is cultivated without the use of fertilizers. To ensure the health and vitality of his soil, Bogale employs various productivity techniques on his farm, including mulching, pruning and composting. These practices not only enhance the chemical and physical properties of the soil but also help retain moisture during dry seasons.
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
