Michiti is a cooperative in the far Western are of Ethiopia called Kaffa, where coffee is said to originate as a understory plant in the dense forests. Michiti has been our favorite coffee from this area, and has 260 coop members growing coffee on small farms at a range of 1700 to 1900 meters. In this area, the idea of a coffee farm might need to be defined more specifically; much coffee is simply planted in the forests, untended, then harvested when ripe. Other coffee is simply found growing wild and harvested. A few farms are more intentionally planted, pruned, and improved over time. The cooperative has received assistance in their business organization and accounting, agronomy and processing, as well as in marketing the coffee. They also paid a record dividend to farmers this year after the harvest, based on the premium price we paid for their coffee. And it deserves it!
The dry fragrance has a unique scent, with intense sweetness, honey and marzipan, with a restrained dried peach hint. With a little more roast, there is a sweet chocolate brownie fragrance with walnuts as well as the peach note found in the lighter roast. Adding the hot water, the aromatics change to jasmine pearl tea, dried strawberry, with fresh butter, vanilla, and ginger on break. These interesting blends of sweetness and spice, with such a clean and clear distinction are something unexpected in Kaffa coffees, which has typically been dry-processed, and these notes buried behind processing flavors. The cup has the same clean and transparent character, with the dried peach and strawberry, and a creamy, thick mouthfeel. It’s a very balanced cup in this respect, with brightness and substantial body. There is vibrant fresh ginger, and a sweet spice blend; cinnamon stick, coriander, a hint of allspice. The roast notes, especially in the City+ range, have a caramel cookie aspect, and offer a perfect backdrop for the brighter notes in the cup. the Full City roast makes for a great SO espresso too.