Variety: Ethiopian Heirloom
Origin: Dimtu, Ethiopia
Producers: Dimtu Small-holders
Coffee production is very common in Ethiopia, and in the areas known specifically for coffee almost every family is growing at least a few coffee trees. Most small-holders in the West Arsi zone have under 5 acres and grow their coffee using traditional organic methods. Alone they wouldn't produce enough coffee to export, but many small-holders bring together their crops at the Mokonisa Bulga washing station in Dimtu, where they sort and process their beans. Mokonisa Bulga is an Oromifa phrase that means "the strongest people," and reflects the washing station's commitment to helping the local community build and share successful specialty coffee practices.
Mokonisa Bulga #1 is the archetypical specialty coffee: bright, strong acidity and vibrant aroma. Bold notes of grapefruit and lemon make this an especially tasty cup with plenty of citrus acidity and sharpness, while a distinctly floral characteristic gives this coffee a dazzling, almost ginger-like smell that will definitely bring people in from the other room to see what you're brewing. (We warn you though, this coffee is so good you might not want to share.) We sourced these beans through our friends at Nordic Approach, and we continue to be impressed with the pristine quality of each lot that they bring over. They're true experts at locating top-notch coffee producers in Ethiopia, and we couldn't be more excited to share this exquisite coffee with the club!
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3.5 out of 5
I love the strong lemon note in this coffee. Moustache coffees are always different in unique ways with every delivery.
4.0 out of 5
Surprised how much floral and citrus I was able to extract. The smell was all lemon and the taste was full of zest. Something new to me and something now I look forward to expericing again.
4.5 out of 5
Very citrus up front with an exquisite aroma and long finish. Awesome
Daniel S Bieler
4.5 out of 5
Love the tartness and the long finish Wish I hadn't run out of v60 filters but still tastes awesome brewed using my Technivorm
After finishing the Bale Mountain, I was excited to try another Ethiopian in the next delivery. The Mokonisa Bulga is a smooth cup of coffee with a nice finish but with really no distinguishable nose or flavor profile (out of the grinder or during drinking). I don't know how coffee shops or restaurants choose their house coffee, but it reminded me of one you could select. Smooth, nice finish, but not one to offend anyone. Brewing method is Hario pourover at 195.
5.0 out of 5
I really enjoy how crisp this coffee tastes (with some fruitiness).
Body was too light, prefer darker blends
5.0 out of 5
I really loved this coffee. My only note is that I don't find it as floral as I had hoped, but that's more just an expectation problem than a problem about the coffee itself. Otherwise, the coffee is fantastic, particularly for those who like some citrus zing in their coffee!
On 12/10/18 BJ said
Hi Aaron, Glad you liked the coffee! I've been sipping a lot of it myself this week. How are you brewing? I feel like I get more floral notes on pour-over rather than Aeropress or other immersion methods.
On 12/10/18 Aaron Grant said
Hi BJ! Interesting! I hadn't thought of that! I use a V60 with water at 205 degrees. Are there ways to tweak the pour over brewing to bring out different flavors?
On 12/12/18 Aaron Grant said
By the way, I adjusted the grind size a bit, which brought out way more floral flavors. I absolutely taste that now!