LANDSPEED - ETHIOPIA
Peach Preserves, Floral, Orange, Dark Chocolate
50% Arroressa Washed-Ethiopia
50% Hambela Natural-Ethiopia
Washed / Natural
It’s that time of the year once again to introduce yet another rendition of Landspeed. Not gonna lie, when this combo comes round, we kinda go crazy over it. A combination of a Washed Ethiopia with a Natural processed Ethiopia bring sweetness, complexity, and balance in the extraction. This blend pops off with or without milk to bring clean and pronounced flavours to your brain, and your tastebudz.
Both of the coffees in this blend hail from relatively the same zones in Southern Ethiopia. At the Arroresa mill, ripe cherries are carefully sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process.
The Hambela estate cherries are sorted an immediately placed on raised beds and dried over a period of 15 to 20 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to less than 12 percent. This coffee is also certified organic.
Both coffees in the blend are pretty special in the sense that we would have bought each one as Single Origin offerings due to the fact that they are both just so good. We don’t short change our blend with more moderately priced coffees in order to make up for something that each coffee lacks, or because they are going to be a blend. Rather, we choose to spend top dollar on coffees that stand out on their own, as we would for a S.O. offering, and that are ethically grown and produced, without any sacrifice in humane practices as well. This allows the blend to be that much better than it would be with cheaper coffees. We then roast each coffee individually with matching solubilities so when they are joined in the chaos that is a portafilter, we know that they are going to play well with one another.