Mokonisa Bulga

<p> 
<b>Variety: </b> Ethiopian Heirloom
</p>
<p>
<b> Processing: </b> Washed
</p>
<p>
<b> Origin: </b>  Dimtu, Ethiopia
</p>
<p>
<b> Producers:</b> Dimtu Small-holders
</p>
<p>
<b> Altitude: </b> 2100m
</p>
<p>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. 
</p>
<p>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! </p>

Tasting Notes: Lemon, Floral, Grapefruit

Variety: Ethiopian Heirloom

Processing: Washed

Origin: Dimtu, Ethiopia

Producers: Dimtu Small-holders

Altitude: 2100m

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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Aaron Grant

Saint Joseph

Member Since
November '18
9stars c58729f5103ff4590617db3549eb955fdf8c2b8a5189f5adb5f5c5b2399e076c

Fantastic Coffee!

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!

12/10/18

On 12/10/18 BJ says

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 says

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?