This article was originally featured in the fall/winter 2013 edition of The Trumpeter, our quarterly newsletter. One of Tony’s employees tells us how he’s brewing his favorite cup to drink. This time around, Coffee Bar manager Erik Evenson glows about Tony’s new Ethiopia Kelenso Mokanisa.
This new African offering hails from the Konga zone, located 5km from Yirgacheffe City in southern Ethiopia.
It is a natural (or dry) processed coffee, which means that the entire coffee cherry is left to dry in the sun on tables or patios.
Coffees processed in this way have potent fruit character and need to be selected carefully to avoid those with overripe fruit or fermented flavor notes.
The coffee varietals in this Yirgacheffe are wild heirloom and are grown at an elevation of 1850 meters.