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MadCap Coffee - Ardi Ethiopia
$18.50 / 12 oz.
Roasts & ships Monday, Tuesday, Wednesday, Friday
Of all our Ethiopian coffees, Ardi remains a perennial favorite for itís syrupy sweetness and abundant fruit character. This enigmatic profile is the result of a specific and intentional drying method. The original method of processing coffee, called Natural or Dry processing, allows the coffee fruit to raisin around the coffee seeds. During this period of drying, sugars and alcohol
s in the mucilage and skin of the coffee fruit play a role in developing the unique character of natural coffees. To dry process well, however, takes a lot of work, intentionality, and a prime climate.
As with other Ethiopian coffees, heirloom trees grow wild in the cool, lush highland forests which are coffeeís native habitat. In Guji -- an area in southern Sidama -- 3 privately owned wet-mills pay individual farmers for their coffee. To assure that the coffee attains the right flavor, they pass through the drying cherries multiple times a day to pick out any underripes. Meanwhile the coffee is raked constantly to assure even drying -- minimizing the extent to which mildew and other molds could impart a fermented flavor to the coffee. This meticulous effort over the course of 3 weeks ensures a clean, well structured, dry processed coffee. The coffees are kept separate from mill to mill providing the opportunity to choose the specific top-graded Ardi lot we prefer year after year.
The fruit-forward character and syrupy body of Ardi hints at what Ethiopians have been enjoying in their coffee for centuries while simultaneously wowing our 21st Century palates.
Medium and syrupy
Berries, stone fruit, deep floral
Farmers of the Kercha Cooperative
Dry processed on raised beds
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