berries and peach with citrus notes, sweetness come in like cane sugar while cooling down, mild body but with a long floral aftertaste.
Mormora Estate is an Ethiopian coffee estate, located about 20 km from the town of Shakisso, the Guji Zone of the Oromia Region in the Sidamo Province. The farm is semi-forested and covered by indigenous trees. Like most of the Ethiopian coffee, this lot is composed of heirloom varietals; descendents of wild growing coffee plants, most of which have not been classified, but evolved and well adapted to their surroundings.
While most coffees from Ethiopia come from washing stations run by cooperatives, export grade Ethiopian coffee are mainly wet processed (washed). This coffee is naturally processed, also known as dry processing, where the skin and pulp of the coffee cherry are not removed prior to drying. This process takes a much longer time than washed processing, and varies depending on humidity, temperature and amount of sunlight. Cherries are dried on African style raised beds for proper airflow all around and the coffee itself must be frequently turned – the Mormora Estate turns its natural coffee at least twice an hour for even drying. When the desired moisture content is achieved the dried cherries are milled down to the internal seed or bean. The sweet, fruity mucillage of the cherry penetrates the inner beans during this process, leaving a very noticeable fruitiness that can range from mild to extreme.
Ethiopia being the birthplace of coffee and the only producing country where coffee is indigenous. The farm is managed by the same owners as Guji Highland, though Mormora is an older plantation and sits at a slightly lower altitude – ranging from between 1850 and 2100m. Coffee is grown organically in beautiful, wild forest conditions, where the soil is fertile and the trees benefit from a mixture of natural shade plants.
- Origin – Ethiopia
- Region – Guji Zone, Sidamo
- Farm – Mormora Estate
- Altitude – 1850-2100m
- Cultiva – Heirloom
- Processing – Natural