Yep, it's the coffee we're best known for and I'm pleased to say that this years crop is taking us back into vintage territory.
Expect huge strawberry notes, lime acidity and some subtle florals, like lemongrass, or maybe jasmine. It's the fruit though that will put a smile on your face. Not as boozy as previous crops, and that's a good thing. This time round, everything is more balanced. The finish is long and sweet.
In a filter machine, you can pick out the individual notes easily and the typical tea-like body is a perfect complement to the heavy natural sweetness. In a flat white, we're talking hot strawberry milkshake territory. Truly delicious coffee, we're over the moon to have this one back on sale.
Origin: Rocko Mountain Reserve, Tariku, Ethiopia
Varietals: Mixed Heirloom Varietals
Roast degree: Medium (read more).
Q Score: 88.75 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Do you need a recipe? - we're not sure you do! (see what we're on about here). We're always happy to help if we can - just drop us a line using the message icon in the bottom right corner of this screen! We also have sample grind size packs available to help you get your grinder dialled in for all our recommended brew methods. You can order yours here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
Our Rocko Mountain Reserve this year truly represents the area and the old school traditional flavour that comes out of Yirgacheffe.
Tariku Mengesha is the solely owner and produced this natural coffee entirely on his farms, the farm is located throughout the Banko Chelchele kebele (neighbourhood) of Gedeb woreda, south of Yirgacheffe and just west of the bulgy border with the vast Oromia region.
Tariku applied the basic agronomic practices and kept the field free of any weeds. He grows pulse crops in his coffee field so as to maintain the fertility of the soil.
He process the coffee with the help of Tesfaye Roba. This lot has been processed as a traditional Natural process, first by soaking the cherries to remove all immature, floaters, overripe and foreign matters and than drying on raised beds for 28 days.
Yet again, an absolutely beautiful example of a high quality, well roasted bean from Foundry.
Fruity, smooth and well balanced as a filter, and complex with a great mouthfeel when brewed as espresso, as long as you get your puck prep as good as possible to avoid any channeling, as mentioned by a previous reviewer.
Absolutely delicious, just a shame that coffee has to be seasonal.
We love the smoothness of the Ethiopian coffees offered by the foundry and this one tops the lot!! just love it :)
This coffee made with James Hoffmann’s method in a French press is incredibly complex and delicious. Less successful as a flat white- although I got used to it after a while. ( my wife didn’t…)
Will definitely be ordering again….
I thought it is not possible to get better than the last time from 2020. I was wrong. This coffee so far makes the best espresso I have had in a long time at home.
Tip with this for home setups if pre infusion isn’t possible: On a well distributed puck the use of a water vaporiser spray bottle will decrease the chance of channeling. Results are stunning.
Thanks for your review, so kind and very much appreciated. These are the things that make us really happy!
Super fruity, sweet and a little acidic, all the things 👍👍👍