Boji Kelloo #4

<p> 
<b>Variety: </b> Ethiopian Heirloom
</p>
<p>
<b> Processing: </b> Washed
</p>
<p>
<b> Origin: </b>  Boji, Ethiopia
</p>
<p>
<b> Producers:</b> Kochere Small-holders
</p>
<p>
<b> Altitude: </b> 1890-2100m
</p>
<p>One of our favorite times of year is when a new round of Ethiopian coffees arrive, and the Ethiopians coming in from our friends at Nordic Approach are some of the most vibrant in recent memory. Ethiopia is widely regarded as the birthplace of coffee and the dedication to quality among producers in Ethiopia's many growing regions is second-to-none. This particular lot was grown and milled in the Boji area, which is a Gedefa word for "cold weather." Cooler temperatures give coffee beans more time to develop strong flavors, so a place named after cold weather is also a great place for excellent coffee. Mill owner Israel Degfa recently invested in float tanks to sort out any coffee cherries with defects before the washing process begins, making Kelloo #4 one of the tastiest, most consistent lots of coffee ever to come out of the Boji washing station.</p>
<p>The flavors that you'll find in a cup of Boji Kelloo #4 are a great representation of what's made Ethiopian coffee so renowned throughout the world. Vibrant stonefruit notes of peach and plum give the cup a touch of tartness and acidity, while a golden honey flavor contributes sweetness and smoothness to the brew. Aromatics of black tea give Boji Kelloo #4 a light and clean aftertaste that lingers just long enough, making it a perfect way to start your day. If you're as excited as we are about the new Ethiopian coffees we have coming in, be sure to add some coffees to your queue and let us know what you're digging. </p>

Tasting Notes: Stonefruit, Black Tea, Honey

Variety: Ethiopian Heirloom

Processing: Washed

Origin: Boji, Ethiopia

Producers: Kochere Small-holders

Altitude: 1890-2100m

One of our favorite times of year is when a new round of Ethiopian coffees arrive, and the Ethiopians coming in from our friends at Nordic Approach are some of the most vibrant in recent memory. Ethiopia is widely regarded as the birthplace of coffee and the dedication to quality among producers in Ethiopia's many growing regions is second-to-none. This particular lot was grown and milled in the Boji area, which is a Gedefa word for "cold weather." Cooler temperatures give coffee beans more time to develop strong flavors, so a place named after cold weather is also a great place for excellent coffee. Mill owner Israel Degfa recently invested in float tanks to sort out any coffee cherries with defects before the washing process begins, making Kelloo #4 one of the tastiest, most consistent lots of coffee ever to come out of the Boji washing station.

The flavors that you'll find in a cup of Boji Kelloo #4 are a great representation of what's made Ethiopian coffee so renowned throughout the world. Vibrant stonefruit notes of peach and plum give the cup a touch of tartness and acidity, while a golden honey flavor contributes sweetness and smoothness to the brew. Aromatics of black tea give Boji Kelloo #4 a light and clean aftertaste that lingers just long enough, making it a perfect way to start your day. If you're as excited as we are about the new Ethiopian coffees we have coming in, be sure to add some coffees to your queue and let us know what you're digging.

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