Happy to announce our second single #Barty Pink Label a strong 🚀 dark full-body filter profile from Ethiopia Harrar, a fairtrade natural processed #Arabica
We thought it was an espresso profile but we were fooled due to its deep plummy wine notes, maple syrup, *burnt* fig and stone fruit — well balanced and again super smooth not for the faint-hearted.
Select the Mini or Disposable Filter using #minime at the checkout to receive your first mini, ground + shipping on Barty. To receive your first subscription on us, use #myfirstbartysub
An excellent bean of high complexity, heavily fruited in a style akin to sweet jam preserves, with cinnamon and clove spiced flavours and aromas. This is a very lively coffee, with inherent stand-alone qualities.
Long-berry beans are grown by hand on small peasant plots at 1,885 m and processed carefully by the traditional, dry method which draws out its wild, blueberry undertones, flowery aroma, medium acidity and heavy wine-like body.
Flying in just under the wire, this late-arriving Ethiopian coffee caught our attention on the cupping table. Bursting with ripe blueberry notes, this coffee grown just west of the city of Harar, hits all the high notes from memory and melds them seamlessly with the clarity and brightness you’d expect from a meticulously harvested and dried specialty natural. Ripe berry, Syrah, pipe tobacco, deep dark chocolate, super viscosity: they’re all here. It’s like they got the band back together.
West Hararghe is a zone in Oromia, located east of Addis Ababa and west of the walled city of Harar. Produced by around 400 smallholder families who are organized under the Kubsitu Cooperative in the Guba Koricha District, the coop is a member of an independent union called Chercher Oda Bultum, which dates to 2005 and currently supports nearly 20,000 coffee farming families. In addition to coffee quality improvement projects, the union also supports various other agricultural and livestock systems including haricot beans and cattle.
Coffees from eastern Ethiopia, like this gem, have long been marketed under the name of the ancient walled city of Harar. That economic and cultural hub reached its apex in the fifteenth and sixteenth centuries, around the same time as the first Sufi imam would have ventured in and subsequently introduced coffee to Yemen.
We’ve seen a resurgence in quality investment in the region this year, an encouraging sign, since, for the last 20 or so years, Harar has been little more than a dusty, faded memory of an iconic origin. As this historic coffee region regains ground, we’re proud to offer one of the early rising stars as a Crown Jewel.
ETHIOPIA ORGANIC HARRAR 4 NATURAL KUBSITU COOPERATIVE GRAINPRO is sourced from family-owned farms organized around the Chercher Oda Bultum Farmers’ Cooperative, an umbrella cooperative that was established in 2005 and operates within the Oromia growing region of Ethiopia.
More than 19000 Coffee producers deliver their ripe cherries to washing stations managed by local cooperatives in Hararghe Zone where the coffee is cultivated.
The Kubsitu cooperative manages the washing station where this lot was processed. There are 400 small producers who deliver their cherry to the Kubsitu cooperative where the cherry is meticulously sorted and then placed on raised drying beds in thin layers and dried for 18 to 21 days.
When the coffee is ready for export preparation, Chercher Oda Bultum Farmers’ Cooperative works closely with the Kubsitu cooperative on marketing the coffee internationally and ensuring traceability back to the Kubsitu cooperative. Chercher Oda Bultum Farmers’ Cooperative also provides financing, training, and technical assistance to improve coffee quality among the Kubsitu members.
The ultimate V60 pour-over filter technique;
Kubsitu Cooperative | Chercher Oda Bultum Farmers’ Cooperative
Indigenous heirloom cultivars
Kirara, Oromia Region, Ethiopia
October – December
Full natural and dried on raised beds
Medium-Dark (O)(O)(O)(o )( . )
@nichecoffee 40point grind EK 6.5points grind. Add 25 grams of #Barty into your V60 filter, boil a jug of water to 98 C / 200 F degrees, be sure to use filter water, pre-heat the V60, removing the paper taste, proceed with a 1:25 ratio, pouring over 60-90 grams, 350 out of water in 4 mins including the bloom will make a proper #Barty filter.
^Please be sure to use filter water and best 7 days from the date of roast. We roast every Saturday and ship domestically Monday mornings, leaving enough time for the beans to de-gas while in transit, for a fresh roast to cup.
Barty has spent months perfecting this roast profile with love for you guys, it’s my little way to continue to give back, paying it forward, getting to our original target of $110K for Reachout.com.au
As such all orders are made to order from my very own micro-roastery in Darlinghurst.
Outstanding explosion of strawberry and raspberry jam. This Sidamo Bombe natural is an extremely fruity coffee. As this is such a fermented and funky coffee, its volatile nature multiplies the intensity of the typical red fruit flavours associated with this origin. It's high in sweetness, fruitiness, and brightness. Not very uniform or clean due to the fermented processing. I recommend drinking this coffee only as a pour over, without milk or any additives.