Oma Fontule Yeast Ferment, Ethiopia

Oma Fontule Yeast Ferment, Ethiopia

Pear, Chamomile, Sourdough
$24

Country

Ethiopia

Region

Goma

Variety

74110, 74165

Altitude

2100 MASL

Processing

Washed, Yeast Fermentation

Highlights

This coffee is grown at 2100 meters above sea level on Musa Abalulessa's Koye farm. It goes through washed processing - where coffee cherry and mucilage are removed from the bean - before being fermented with the addition of yeast. The yeast is used to control the speed and intensity of the fermentation, and imparts a sweet and low acidity profile with an aroma that gives the barest suggestion of fine white rum.

Brewing

Pour Over, Drip, Espresso

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Story

Musa Abulelessa and his brothers Mustefa and Gugu are first generation coffee farmers. The land that they began farming was given to them by the Ethiopian government, but more accurately was gifted to them by their father. The same land that the three brothers farmed before expanding their operations was originally a hideaway for their father Abalulessa during a time of upheaval in Ethiopia.

Abalulessa was a guerilla in the fight against The Derg, an oppressive military dictatorship that ran Ethiopia from 1974-1987. After the Derg governement was deposed, the new government awarded the Abulelessa brothers that same land in a reconciliation and amnesty effort. They have farmed it ever since, winning coffee competitions and using the prize money to expand their growing efforts. Today we get to taste the substantial efforts that Musa and his brothers put into the land.