We Got OptionsToday we welcome Idido and Haru, two stars of stage and tasting table hailing from Yirgacheffe, Ethiopia, back to Counter Culture for a fourth year of delicious citrus, floral and juicy berry sweetness.
Style of Tasting
Anything GoesWe sent a pound and a half of each coffee so that you might brew at least one of these coffees as espresso (Haru would be the obvious choice) and because these are favorites of so many of us that I imagine higher-than-average levels of curiosity about how they taste in various brewing methods. And don’t forget ice! Should you cup, you will notice the different roast levels immediately, which might obscure some of the flavor comparison that you might be looking for.
Notes on the CoffeesWe bought a lot of coffee from the Yirgacheffe Coffee Farmer Co-operative Union this year, and by a lot, I don’t mean a single container or a particular coffee, which we (sometimes confusingly) refer to as lots, but rather a very large volume. I mean a LOT of coffee. We bought washed coffees and sundried natural coffees from eponymous mills in the villages of Haru, Idido and Biloya; we also bought washed and sundried natural coffee from individual members of the YCFCU co-op living in the aforementioned villages and others that include Hafursa, Hama, Adame Gorbota and Banko Gotiti. Every year, these coffees receive some of the highest scores we award to any coffees from anywhere in the world, and every year, Idido is the coffee to beat. The elevation is right, the mill is exquisite and the resulting coffees reflect a combination of terroir and processing executed perfectly.
Today’s Haru is roasted and labeled as “for Apollo” in order to showcase the range for these coffees and their flavors, but due to the volume and diversity we have to work with this year, it’s likely that we won’t actually use the majority of this coffee for Apollo but rather dedicate it to Number Forty-Six. For today, though, it’s a beautiful showcase of the bright, juicy flavors epitomized by Apollo.