Great Taste Speciality
Ethiopia Rocko Mountain Reserve Coffee

Ethiopian Rocko Mountain Reserve Coffee

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Medium
2
  • Aeropress
  • Cafetiere
  • Espresso
  • Filter
  • Turkish

Taste


This delicious natural-processed coffee comes from small-holdings based around the Rocko Mountain in Haricha Woreda, Yirgacheffe. It is strongly aromatic of honeysuckle and bergamot. The taste has great balance with ripe strawberry, blueberry muffin and lasting coffee/chocolate/mocha.


Rocko Mountain is one of the highest scoring speciality coffees we stock and is a firm favourite here at the roastery.


Facts


Many people believe that Ethiopia is the birth-place of the Arabica coffee tree. The tree grows best at heights of 1,200-1,800 metres and the main crop is from October to December. Our Yirgacheffe is planted on small coffee farms, usually no larger than a hectare. This makes it possible for the farmers to take more precise care of their plantation, noticeable by the delicate flavours and aroma the coffee gives off in your cup. The Yirgacheffe is washed in the same manner as the Sidamo during preparation, a method only used for the best kinds of coffee.

Description

Taste

This delicious natural-processed coffee comes from small-holdings based around the Rocko Mountain in Haricha Woreda, Yirgacheffe. It is strongly aromatic of honeysuckle and bergamot. The taste has great balance with ripe strawberry, blueberry muffin and lasting coffee/chocolate/mocha.

Rocko Mountain is one of the highest scoring speciality coffees we stock and is a firm favourite here at the roastery.

Facts

Many people believe that Ethiopia is the birth-place of the Arabica coffee tree. The tree grows best at heights of 1,200-1,800 metres and the main crop is from October to December. Our Yirgacheffe is planted on small coffee farms, usually no larger than a hectare. This makes it possible for the farmers to take more precise care of their plantation, noticeable by the delicate flavours and aroma the coffee gives off in your cup. The Yirgacheffe is washed in the same manner as the Sidamo during preparation, a method only used for the best kinds of coffee.

Ethiopia is the world's 7th largest producer of coffee, and Africa's top producer. Half of the coffee is consumed by Ethiopians, and the country leads the continent in domestic consumption. The method of producing coffee in Ethiopia has not changed much since the 10th century, with nearly all work, cultivating and drying, still done by hand.

Details

Flavour Profiles Chocolate, Plum & Berries, Sweet
Roast Profile We roast this to a light/medium level which in relative temperature terms is quite low as the Ethiopian's are extremely sensitive. This really brings out the best balance of flavours as the sweetness matches the acidity and a little choc/mocha creeps in.
Cupping Notes

1. Acidity - refined and bright think strawberry's and a hint of apple.

2. Sweetness - bursting with sweetness at this roast.

3. Body - Good body, buttery smooth on the tongue.

4. Balance - At this roast it's just right, nothing overpowers apart from that amazing aroma.

5. Character - Rich & smooth, floral like a perfume with fruity notes and a smooth mocha-choc after-taste.

This is a one of our top coffees, you can almost taste it's history and legend.

Origin Notes

An Ethiopian legend tells of a young shepherd named Kaldi and his herd of goats, and how one day they unexpectedly came across a dozen little trees with many red cherries. They were not ordinary cherries, for when his herd ate these cherries they became exceptionally awake and lively. Even Kaldi tried the cherries and was very pleased with the fact that they gave him enough energy to watch his goats more carefully throughout the night. One day Kaldi told a monk of this unordinary fruit. Shortly after that all the monks were eating these magnificent cherries, and enjoying their power to replenish.

Many people believe that Ethiopia is the birth place of the Arabica-coffee-tree. The tree grows best at heights of 1,200-1,800 meters. The main crop is from October to December. Only 2% of the crops are owned by the government. Almost half of the population works for some sort of coffee farm. Therefore coffee plays a big role in the Ethiopian economy. 98% of Ethiopian coffee (of which our Yirgacheffe also belongs to) is planted by small coffee farms, whose farms are no larger than a hectare. This makes it possible for the farmers to take more precise care of their plantation. This is later noticeable with the aroma the coffee gives off in your cup.

The Yirgacheffe carries the name of its origin which lies in the southern portion of Ethiopia and over the region of Sidamo. The Yirgacheffe is washed in the same manner as the Sidamo during the preparation. This method is only used for the best kinds of coffee.

Cup: Ethiopian Yirgacheffe is unique in that its smell is very flowery and fruity which initializes its very distinct taste. Shortly after this aroma passes, the mild but full coffee aroma arrives accompanied by a few light fruity touches to the mouth.

Delivery

Delivery Charges - UK, Isle of Man, Jersey & Guernsey

Delivery is charged by weight (product + packaging) at:

0-1kg £2.50

1kg and above £3.50

FREE Shipping is available on orders over £35

Delivery - Europe

Delivery is charged by weight (product + packaging) at:

0-500g £6.00

501g - 1kg £9.00

1kg - 1.5kg £13.00

Delivery - USA & Canada

American and Canadian orders will be restricted to a maximum weight of 1.5kg.

Delivery is charged by weight (product + packaging) at:

0-500g £9.50

501g - 1kg £15.00

1kg - 1.5kg £21.00

Full details can be found on our Delivery page.

Reviews

Great flavour - Strawberry with a hint of liquorice
By
Enjoying this one today, a little acidic, a great fruity strawberry flavour and a hint of liquorice. Not so pleasant on the nose, but love the flavour.
A WOW when blended
By
This coffee by itself, with its floral and intense flavours at the top of the nose, smells and tastes wonderful, and different.

Possibly a bit too intense, so I started to mix it 50/50 with the Rwandan Ngoma which made for, in my opinion, a much more palatable drink to savour. It added a wow factor to the Rwandan, which itself toned down the tang of the Ethiopian.

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