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Samuel Paulos
9,00 € – 34,00 €Price range: 9,00 € through 34,00 € VAT included
Ethiopia
- Region: Ethiopia – Kambata – Woreda of West Badewacho
- Farm: Samuel Paulos Washing Station
Varietal: Native to Ethiopia, more specifically from the Kambata region
Altitude: 1800 meters above sea level
Process: Natural
- Notes: Sweet coffee with fruity notes of prunes, dark chocolate, and pepper. It's liqueur-like and intense, with good acidity and a creamy body. It has a long, very pleasant aftertaste.
Description
Samuel Paulos
It's a coffee from the SOUTHERN NATIONS, NATIONALITIES AND PEOPLES? region in southern Ethiopia. Kambata is a beautiful, almost remote area known for the location of nearly all of Ethiopia's gold. Unfortunately, this causes local tensions between miners and farmers.
It is purely Forest Coffee, meaning the coffee grows wild in the forest and remains intact over time. Although there is no organic certification for this coffee, we could talk about it as an organic coffee like any other Ethiopian coffee, and there is not much to justify it beyond the simple story of a poor country. Traceability remains a problem in order to learn more about the origin due to marketing through the ECX organization. But we can assure you that it is a Kambata Gr. 2 and therefore has its flavor and character. We also know that it comes from the washing station owned by Samuel Paulos, who sold this coffee to the ECX, where it was Auctioned and purchased by MOPLACO for Xorxios. Moplaco purchases this coffee as a dried drupe, and in its facilities it is hulled, cleaned, and classified. Heleanna Georgalis has been leading the company since 2008. She is immersed in the third wave of coffee, personally worrying about the quality of the coffee she exports. She continues her father's legacy and claims to be passionate about this world where she can experiment with processes and have fun checking the results.
It's important to emphasize that the uniqueness of Ethiopian coffees lies in the "non-genetic modification" of the coffee plants. In Ethiopia, there are thousands of unexplored varieties, and the known ones remain intact, and Heleanna emphasizes this every time we bring up the subject. Ethiopia is the birthplace; the varieties are specific to each region. Scientists have recognized 37 varieties, 34 of which are natural. We often find that Ethiopian coffee is of the Heirloom variety, which means it's an ancient root; it doesn't define the variety itself, but rather is generic. The variety is named after the region where it grows and where it has been growing for years. It should have the characteristic flavor of the region, meaning it has a specific cup profile.
Although it retains the generic characteristics of Ethiopian coffees, it produces a very different cup profile derived from its natural processing. Hence its complexity when defining.
Kambata is southwest of Addis and was sold as Sidamo until recently; the soils where this coffee grows are volcanic. It's now exported as Kambata, meaning it has its own designation.
