Frankincense, gold & coffee – Ethiopia

Specialty Coffee Advent Calendar

Dec 24, 2017

* Frankincense, gold & coffee *

Producer: Adam Overton and Rachel Samuel
Origin: Bench Maji, Ethiopia
Roaster: Talor & Jorgen
Cultivar:  1931 Geisha
Process: Natural
Harvest: November 2016
Altitude: 1900-2100 masl
Taste Profile: Berry, Black tea, Brown Spice, Candy, Caramelized, Chocolate, Citrus, Clean, Floral, Fruit, Fruity, Grape, Honeysuckle, Jasmin, Juicy, Melon, Peach, Pear, Red Fruit, Rose, Star Fruit, Stone Fruit, Strawberry, Sweet, Tropical Fruit, Winey
Roast Date: 04.12.17

The pixie dust and candy was without a doubt the most extraordinary coffee that we’ve had the privilege of working with. People all over the world came back to us months after we had sent out the last drops to tell us how it completely changed the way they thought coffee could taste. So thats why we couldn’t pass up the opportunity to get our hands on some more when Trabocca nabbed one of the top lots in the auction.

This is the Oma block, lot 51. It isn’t the Illubabor cultivar but the original 1931 Geisha variety. It displays the beautifully balanced and ripe fruit of the other lot but with much more elegance. It is tea like, sweet and incredibly clean for a naturally processed coffee. Absolutely incredible.

We believe so much in the work that Adam and Rachel do that we can’t wait to share more of their extraordinary coffee with the world.  They smashed every single one of Ethiopia’s previous records of most expensive coffee ever sold and when you taste it, you can understand why.  Meticulous processing and lot separation makes for a very memorable coffee.

Talor & Jorgen

Talor and Jørgen met in 2015 at the launch of Jørgens largest project; Steam Kaffebar in Østbanehallen. They immediately knew that they shared the same principles: working hard, being honest, practicing kindness and creating supremely high quality produce.

Originally thrown together for a separate project, the initial collaboration blossomed into an amazing partnership and the concept for a specialty coffee roastery without the attitude was born.