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Aklilu Kassa, owner of Kilenso Mokonisa, has invested heavily in the southern Ethiopian town.
The rush of new arrivals continues with a wide range of flavors. This week, we welcome back the berry-heavy Kilenso Mokonisa Natural Sundried, sweetly crisp Haru, brightly complex Karatu Peaberry, and spicy-sweet Atu Lintang.
 
Kilenso Mokonisa Natural Sundried, from Aklilu Kassa's washing station in Kilenso Mokonisa in southern Ethiopia, showcases what natural sundried processed Ethiopian coffee is all about. Big flavors of blueberry and blackberry are accentuated by a juicy body.
 
This year, we worked with Haru and the Yirgacheffe Farmers Cooperative Union in Ethiopia to recreate the immaculate coffee we bought last year. Better cherry selection and better processing resulted in another lot exclusively for Counter Culture that hits the hallmarks of a great Yirgacheffe coffee. Bright, crisp flavors of lime, jasmine, and sweet honey.
 
The Gitwe Farmers cooperative – near the eastern slope of the Aberdare mountain range in Kenya – impressed us with an amazing coffee two years ago. This tiny, few-hundred pound Karatu Peaberry lot proves that was not just a fluke. Complex tropical fruit, hibiscus, and citrus notes.
 
Atu Lintang grew out of a conversation about improving quality at the Jagong mill in Sumatra a few years back. Weather and mitigating circumstances prevented us from accessing it again for a few years, and we feel fortunate to have revived this project and excited to feature a coffee from Sumatra that reflects our commitment to quality there as everywhere else we work. Look for notes of bell pepper, green grape and spice.
 
Thanks,
Nathan
 
POSTED IN: coffee
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