Ethiopia: Aba Bulgu, Natural

This coffee is from a farmer named Abdurhiman Aba Bulgu in Kedamesa, which is part of Woreda Goma. In fact, his farm is a part of the Duromina area, a name you likely recognize as being linked to a cooperative of the same name. Aba Bulgu ("Aba" is a term of reverence that translates to "father") has an 13 hectare farm and produces wet and dry process coffee ("natural"). His naturals are had culled for unripe cherries before drying on raisded beds for around 2-3 weeks depending on the weather conditions. The altitude at Aba Bulgu's farm spans 1975 to 2200 meters above sea level, and planted primarily in a variety from the Jimma Agricultural Research Center ("JARC"), simply identified as "74110". JARC is the government coffee research center, and responsible for breeding improved sub varieties from many of the heirloom local coffee strains. Currently, there are 42 different JARC types, and 74110 is a fairly common one to see planted, along with others, like 74112. For dry process coffee, I found this lot fairly easy to judge roast level by sight, though it does show a shade darker than a wet process coffee. This is typical for dry process coffees, and a result of some of the fruit being stuck to the seed after milling. You can also expect it to produce more chaff than your average wet process coffee, so be sure to vacuum your machine after roasting.