Ethiopia’s Rich Biodiversity Breeds Coffee Quality

The reason why Ethiopian coffee is so exceptional has all to do with the fact that Ethiopia is one of the most biologically diverse countries on earth. The unique African nation possesses rich soil quality composition, varied landscapes that include plains, wetlands and mountainous regions --- and plenty of natural rainfall.

These factors make it possible for many agricultural assets to be grown and harvested from all manner of spices, vegetables, maize and, of course, Specialty Grade 1 coffee.

Ethiopia’s All-Natural Growing Conditions for Sidamo Beans

You should also be aware that Ethiopian Sidamo coffee beans, whether sourced from wild coffee trees or local farms, are cultivated using 100% all-natural, GMO-free conditions. These high elevation coffee trees draw water from frequent mountain rainfall and its nutrients from the rich native African soil and stay untouched by fertilizer, pesticides, or other chemicals. The natural Ethiopian coffee process takes longer to cultivate coffee beans than the mass-produced coffees of Brazil and Colombia but the result is untampered coffee beans with the finest, unmatched quality. All-natural growing conditions is one of the defining characteristics that give Ethiopian coffees its Grade 1 specialty status and makes them stand apart from any other coffees in the world.

What is Oromia Gomma Microlot?

Oromia Gomma Microlot is one of the most delicious Ethiopian coffee flavours -- this velvety smooth coffee hails from the Oromia regional state of Ethiopia. The climate here enjoys abundant amounts of sun and moderate rainfall, which results in its coffee’s pronounced fruity and floral flavours.

With a body that is lighter tasting and less acidic than Yirgacheffe, you’ll love Oromia Gomma Microlot for its crisp, vibrant and balanced taste.

What does Oromia Gomma Microlot Taste like

Much like all Ethiopian coffee, Oromia Gomma Microlot coffee beans are infused with particular and subtle fruit tastes. And it all has to do with the high elevation environment in which Oromia Gomma Microlot is grow -- upwards of 7,000 feet above sea level.

This extreme high elevation requires more time for Oromia coffee beans to mature and results in coffee beans that are much more flavorful and delicious than non-elevation coffees found in Brazil or Colombia.

The Taste

Oromia Gomma Microlot has been described by coffee lovers to remind them of hints of lemon and honey. Though less naturally sweet than Honey washed Dawi, Oromia doesn’t need much sugar to bring out natural citrus and honey flavours.

To experience its full taste, we recommend starting your first sip with an exuberant slurp as to cover your tongue’s many tastebud areas to bring out more subtle flavour profiles.

The Aroma

Oromia Gomma Microlot is also well-known for its tantalizing aroma that is very fragrant, rosy and delicate. When you cup this delicious coffee, your nostrils will revel in the complex, floral scents, and you might even detect a subtle hint of lemon as well.

The Acidity and Body

As the crisp Oromia swishes along in your mouth, you’ll love its notably smooth body and vibrant but balanced acidity with just a touch of sweetness. This introductory taste matches perfectly with Oromia’s pleasantly lingering aftertaste that is both crisp and resonant.

Best Food Pairings with Oromia Gomma Microlot

Many coffee lovers love pairing their Specialty Grade 1 with small bites to coax out additional flavours further. It’s no different with Oromia Gomma Microlot.

Since this exquisite coffee has a lemon, honey and citrus profile, we strongly recommend pairing Oromia with fruit-based desserts such as lemon tarts, apple cobblers and baked peaches.

How to Brew Oromia Gomma Microlot

To achieve the perfect cup of Specialty Grade 1 Oromia Gomma Microlot, you must brew it very carefully. The logic here is that most of the coffee bean flavours reside in the rich oils, which can be needlessly absorbed by a regular paper coffee filter.

Traditional coffee drip machines that use cheap paper filters can potentially rob you of the wholesome flavours that Specialty Grade 1 coffees are known for.

We recommend the following brewing methods to capture and maximize your Specialty Grade 1 Ethiopian coffee experience.

1: The Pour-over method.
2: French press.
3: The Cold brew method.

Brewing Oromia Gomma Microlot with the Pour Over Method

Step 1:First, procure some high-quality coffee paper filters that are meant for pour-overs such as the Hario brand.

Step 2: Insert a coffee filter/funnel into your cup. Then, arrange your high-quality paper filter snugly inside the funnel. Place 5.5 grams of Oromia Gomma Microlot in the filter.

Step 3: Heat your filtered water anywhere from 75 to 85 degrees Celsius. Remember not to use boiling hot water as it will burn your coffee grinds, and you’ll lose much of the delicious nuanced flavours.

Step 4: Gently pour the hot water into your filter in careful intervals. The idea here is not to let it overflow but to let the hot water gradually and slowly process through the coffee grinds.

Step 5: After you’ve finished pouring, let it brew.

Step 6: Take a metal spoon, give it a nice stir and take your first sip with a considerable slurp!

Brewing Oromia Gomma Microlot with the French Press Method

Cold brewing is an ultra-popular and delicious way of enjoying your coffee as a tasty, refreshing beverage. If you like leaving a delicious surprise for you to enjoy, you’ll love the cold brew method.

Step 1: Grind your Oromia Gomma Microlot grinds very coarsely. This will result in large particles ideal for cold brewing because they preserve acidity, body and overall taste.

Step 2: Combine your coarse coffee grinds in a container filled with your desired amount of filtered water. Stir the contents gently with a spoon.

Step 3: Put it in your fridge and let it steep overnight, or for at least 12 hours. The coffee grinds will slowly process and absorb with the filtered water. On the next day, filter out the grounds, and then you’re ready to enjoy your Specialty Grade 1 Ethiopian cold brew coffee!

Pro Tip: Don’t sip, slurp!
Your tongue has five central tastebuds. They’re located on the left, right, back, front and center areas of your tongue, with each region detecting different flavours. By slurping your coffee, you’ll spread and distribute it equally among these five areas, thus maximizing your tasting experience.