ETHIOPIA
earl grey tea ∙ nectarine ∙ floral
This washed Ethiopian showing lovely floral qualities with plenty of nectarine notes was prepared and meticulously resorted by Heleanna Georgalis at Moplaco. It consists of various lots of heirloom varieties harvested in the region of Kembata.
thiopian coffees are simply outstanding. There are more than a hundred Heirloom Arabica varieties ingenious to the country, which all grow in the wild and the distinctive taste of Ethiopian coffee is partly due to the varied microclimate. Ethiopia‘s coffee production is 300 000 tons a year, 95% of which is produced by its 1100 000 small farms. The local coffee sector is complex in structure and there are broadly two methods of buying coffee: one through the Ethiopian Commodities Exchange (ECX) channel, or through the unions overseeing cooperatives. Our supplier’s partner, Heleanna Georgalis is farmer, exporter and licensed buyer of coffee from the ECX. Heleanna and her team at Moplaco purchase coffees from the ECX and once the coffees arrive at their facility in Addis, they are meticulously sorted so that the full potential of each lot is clearly distinguishable. Her father, Yanni Georgalis established Moplaco in 1972. and was a third generation coffee exporter. He rightfully maintained a reputation for not only selling the highest quality coffee, but also for his integrity in all aspects of the business. With all the experience and knowledge he had amassed on the multitude of distinct cup profiles found in Ethiopian coffees—as influenced by species, geographic
location, processing practices—Yanni developed a line of Moplaco green coffee brands that are based on some of the most distinct, well-known and loved cup profiles coming from Ethiopia. Matahara was originally developed by Yanni as a very sweet, “wild” coffee which represented the flavor of coffees produced in the very small former zone known as Kembata, located within what is currently the greater Kembata Tembaro zone of southwestern Ethiopia. Matahara means “new brain” in the language of Oromifa, and it was chosen to indicate the new idea Yanni had at the time he created it.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
casinomocca.hu
photo by the CCS
Matahara
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