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An exquisite limited offering from our Tikur Anbessa project, this exceptionally sweet and aromatic coffee is like a spring flower you can drink: delicate, graceful and undeniably pretty.
  • SKU 230014
  • Country Ethiopia
  • Region within Country Alaka, Guji zone
  • Elevation 1850 - 2000 m.a.s.l.
  • Farmer / Producer Name grown by smallholders, processed by METAD
  • Buyer Geoff Watts
  • Cultivar Ethiopian heirlooms
  • Harvest Time December 2016 - January 2017
Direct Trade 1
Single Origin 1
In Season 1
USDA organic 1
CitrusStone FruitHoney

Alaka Organic Ethiopia Limited Release

Words are not enough.

Explaining the allure of Ethiopian coffee is a difficult thing to do, much in the same way that it is impossible to communicate the value and visceral impact of masterful artwork using only some combination of letters, even for the most talented of poets. That’s just the way it is—we don’t have a language that is capable of capturing the emotional intensity and profoundly soulful feeling that we experience when we witness exquisite beauty.

Fortunately there is a shortcut: when you taste one there is no need for supplemental narrative; your senses know what to do and understanding comes quickly. It begins with the fragrance. A fresh ground sample or freshly brewed cup of this coffee is downright pretty, with soft and welcoming tea-like fragrances that hint at what is to come. Once the coffee has cooled to drinking temperature the delicate fruit acids and fresh floral traits present themselves clearly and in abundance, never coming across as aggressive because of the ever-present sweetness that envelopes all that flavor. This coffee is eloquent, effusive and unforgettable: coffee’s answer to the finest champagne.

Our Tikur Anbessa project is located in a sliver of Ethiopia’s Guji zone called Hambela Wamena that is home to the sister villages of Benti Nenqa and Buku. Those villages, in turn, are made up of hamlets called kebeles in Amharic. For three consecutive seasons, we have been working with more than 700 farmers in a handful of kebeles across Benti Nenqa and Buku. Most share some fundamental character traits with those from neighboring areas where we also source coffee—the growing conditions are very similar, and farmers are mostly selecting from the same basket of varieties. The post-harvest processing, being handled meticulously by METAD, is another common trait—it is top notch across the board. But the nuances that make individual lots distinct from one another come about as a result of small differences between kabeles in microclimate, soil microbiology, harvest details and other variables that reflect the environmental and human contributions to the production of these coffees.

Sometimes, while sorting through harvest lots from the various communities in Hambela Wamena we come across a standout that exhibits an especially pronounced sweetness or particularly noteworthy flavor trait that catches our attention and calls out for a spot on the shelf. This year one of the batches of coffee from a kebele called Alaka (ah-LAKH-ah) was a favorite among the Intelligentsia cupping team.

Alaka is the location of METAD’s farm and primary wet-milling facility, and was the first place the Aman Adinew and the team at METAD invested in coffee-focused services for the community. Before they started working in the area, communities grew beans, maize and various other staple food crops. Coffee was not a major source of income. But that changed when they distributed over 300,000 coffee seedlings to growers there and provided both pre and post-harvest training to farmers living on the outskirts of the METAD farm, who are now intercropping coffee and food crops with great results. METAD is also funding a school there that serves over seven hundred students, and that number is growing each year. This is just a small example of how the establishment of a progressive, quality focused coffee operation—when done right, and designed with a long term vision-- can yield a cascade of benefits for all those it touches.

We were so impressed with the coffee and its origins that we wanted to offer you a small lot of it alongside our flagship Tikur Anbessa. Our Alaka Organic Ethiopia Limited Release delivers exquisite flavors of pomelo, wildflower honey and white peach.

Espresso

Espresso

All home and commercial espresso machines.

Turkish Grind

Turkish Grind

If you need a little bit coarser grind for your espresso machine or utilize this favorite preparation in eastern Europe.

Stovetop Espresso

Stovetop Espresso

Moka pots and stovetop espresso kettles need a very fine grind.

Cone Filter - Paper

Cone Filter - Paper

Most automatic and electric brewers utilize this grind setting.

Cone Filter - Gold

Cone Filter - Gold

Automatic brewers with reusable mesh filters, or a Kone manual brewing insert.

Universal

Universal

If you're buying for a friend, or are just not sure - this is a good grind for most drip brewers.

Technivorm

Technivorm

We found this excellent automatic brewer needed a bit coarser grind than other cone filter brewers.

Vacuum Brewer

Vacuum Brewer

For those with an electric or flame-heated vacuum brewer.

Flat Bottom - Paper

Flat Bottom - Paper

Any basket-style brewer, including automatic and Kalita wave manual brewing.

Flat Bottom - Gold

Flat Bottom - Gold

For automatic brewers with basket-style reusable filters.

French Press

Hario Dripper

Manual pourover cone brewing is a simple, no frills way of brewing.

Grind Type

French Press

A classic of immersion brewing. Select this grind for perfect classical preparation.

Chemex

Chemex

The iconic Chemex, this grind provides a perfectly paired offering for the special filters made for this brewer.

Percolator

Percolator

Our coarsest grind, this also provides a good pre-ground solution for cold brew at home.

Whole Bean

Whole Bean

For those with a grinder at home, we love freshly ground coffee! We prefer burr grinders for a more even brew.