Ethiopia Harusuke Village — Natural

Flavorful Coffee Born from Dedication

This time, we have a naturally processed Ethiopian coffee. It's a classic Ethiopian coffee with a juicy taste like lemon peel and muscat, followed by a sweet finish. Sidama (Sidamo) is located south of Lake Awasa in the Great Rift Valley.

In 2004, it became one of Ethiopia's three trademarked coffee-producing regions, along with Harar and Yirgacheffe. Most coffee farmers here use naturally derived fertilizers instead of artificial ones.

Ethiopia, an origin that captivates coffee lovers worldwide with its unique flavors. It is the only country in Africa with its own writing system, and its hieroglyphic-like script is truly unique. The script is structured like Hangul, based on seven vowels, and the country boasts a rich culture woven by over 80 ethnic groups.

Coffee trees are grown in farmers' gardens or in forests, using traditional farming methods that have remained largely unchanged for generations. However, detailed information about Ethiopia's coffee regions and producers has only recently become available. The ECX rule change in 2017 allowed small private companies to directly trade with international buyers, opening up a wealth of previously inaccessible information.

Mild Roast (Medium-Dark Roast) Coffee

Mild roast coffee is characterized by its "mildness" and "sweetness."

It is crucial to balance the body, acidity, and sweetness in mild roast coffee.

If any one of these elements becomes too prominent, the balance is disrupted, so the roasting time must be carefully judged.

For single-origin coffees, we strive to achieve a balanced flavor that is delicious when brewed with a paper filter, without compromising the unique characteristics of the origin.

Changes in Aroma During the Roasting Process

From the start to the end of roasting, the aroma of coffee beans changes moment by moment.

There are several critical points of change, and missing any of them can significantly impact quality.

To ensure we can always detect these aromas, we meticulously manage our physical condition, avoiding strong-smelling foods (such as onions and garlic) as a minimum precaution for roasters, and strive for daily quality control.

Quality Control

At Base Coffee, we perform a quality check after every roast.

Especially during seasonal changes, it is essential to review the roasting process due to changes in temperature and humidity.

This quality check, known as "cupping," allows us to detect these changes.

By repeatedly performing cupping daily to notice subtle changes in flavor and feeding that information back into the roasting process, we believe we can consistently deliver stable quality.