Jumping Goat 002 Gora Kone - Ethiopia
House Filter
Gora Kone, Ethiopia | Heirloom, Natural
Sweet, Long-lasting, Peach Iced Tea.
An enchanting example of an Ethiopian natural, beautifully perfumed with magnolia and orange blossom. Classic peach iced tea in the cup, long citrus flavours, blueberries and tropical fruit.
The second character in our Profile Series, The Jumping Goat takes its named from a myth told about the discovery of coffee. Once upon a time a farmer walked high in the hills of Ethiopia with his goats, when he noticed one more energetic than the rest, jumping high and bouncing around - this goat had eaten the fruit of wild tree - a coffee tree. Our House Filter should be uplifting, elevating and fruit filled - bringing to life that same terroir that gave us coffee. The aim of the roast is to maintain the aromatic properties of the coffee while developing a juicy sweetness and body.
- Origin
- Coffee Specification
- About the Farmer
- About the Variety
- Cup Profile
- Cup Score
| Producer | Gora Village Smallholders |
| Washing Station | Uddo Hadamma Kebele |
| Region | Shakisso Word, Guji |
| Country | Ethiopia |
| Cultivar | Gibirinna and Serto (Identified as 74/110 and 74/112) |
| Fermentation |
Classic Natural |
| Drying |
Raised Bed |
| Altitude | 2100 masl |
Gora is the name of the Sub Bekele where the Gora group of farmers are located, the Gora village is part of the bigger bekele called Uddo Hadamma, in Ethiopia bekele represent what we would call a municipality. All of these farmers are trained in agronomy and post-harvest practices by the "King of Guji", Ture Waji, whom is also running the drying stations.
The lot takes the name of the village where the twenty five farmers that contributed to the lot live, these farmers are growing their coffees under the shade of indigenous trees, mainly in rich loam soil, on average every producer own 3.5 HA of land around the Wosasa sub bekele.
The Gibirinna and Serto varieties are locally selected heirloom coffees, from a ‘Mother Tree’ in the Metu-Bishari forest in Oromia. Both were developed at the Jimma Agricultural Research Centre (JARC), and confirmed in 1974 hence the 74 official catalogue numbers (74/110 and 74/112). Widely acknowledged to be the ‘motherland’ of coffee, Ethiopia today has over 60 genetically distinct varieties - making it the most coffee biodiverse region in the world. Whilst this is a single estate coffee, it is a field blend - since it’s incredibly rare to find single variety lots, most farmers choosing traditional and more viable harvest and post harvest process and referring to these blend as ‘Ethiopian Landrace’.
These short and compact trees produce small cherries and beans but have good disease resistance and yield potential.
| Aroma & Fragrance | Complex, floral, magnolia, orange blossom, lemon drops, vanilla, hints of bergamot. |
| Taste & Aftertaste | Peach iced tea, tight layered structure, meyer lemon throughout. Silky fruity cup with blueberries, starfruit and guava. Sweetness in lemon candy and sweet caramel. Light and delicate, long finish with florals, black tea and citrus. |
| Clean Cup | Sweetness |
Acidity | Mouthfeel | Flavour | Aftertaste | Balance | Overall | Total |
| 7 | 7 | 6.5 | 6 | 6.5 | 6.5 | 6.5 | 6.5 | 88.5 |
Falcon Coffee - 88.75
Origin
| Producer | Gora Village Smallholders |
| Washing Station | Uddo Hadamma Kebele |
| Region | Shakisso Word, Guji |
| Country | Ethiopia |
Coffee Specification
| Cultivar | Gibirinna and Serto (Identified as 74/110 and 74/112) |
| Fermentation |
Classic Natural |
| Drying |
Raised Bed |
| Altitude | 2100 masl |
About the Farmer
Gora is the name of the Sub Bekele where the Gora group of farmers are located, the Gora village is part of the bigger bekele called Uddo Hadamma, in Ethiopia bekele represent what we would call a municipality. All of these farmers are trained in agronomy and post-harvest practices by the "King of Guji", Ture Waji, whom is also running the drying stations.
The lot takes the name of the village where the twenty five farmers that contributed to the lot live, these farmers are growing their coffees under the shade of indigenous trees, mainly in rich loam soil, on average every producer own 3.5 HA of land around the Wosasa sub bekele.
About the Variety
The Gibirinna and Serto varieties are locally selected heirloom coffees, from a ‘Mother Tree’ in the Metu-Bishari forest in Oromia. Both were developed at the Jimma Agricultural Research Centre (JARC), and confirmed in 1974 hence the 74 official catalogue numbers (74/110 and 74/112). Widely acknowledged to be the ‘motherland’ of coffee, Ethiopia today has over 60 genetically distinct varieties - making it the most coffee biodiverse region in the world. Whilst this is a single estate coffee, it is a field blend - since it’s incredibly rare to find single variety lots, most farmers choosing traditional and more viable harvest and post harvest process and referring to these blend as ‘Ethiopian Landrace’.
These short and compact trees produce small cherries and beans but have good disease resistance and yield potential.
Cup Profile
| Aroma & Fragrance | Complex, floral, magnolia, orange blossom, lemon drops, vanilla, hints of bergamot. |
| Taste & Aftertaste | Peach iced tea, tight layered structure, meyer lemon throughout. Silky fruity cup with blueberries, starfruit and guava. Sweetness in lemon candy and sweet caramel. Light and delicate, long finish with florals, black tea and citrus. |
Cup Score
| Clean Cup | Sweetness |
Acidity | Mouthfeel | Flavour | Aftertaste | Balance | Overall | Total |
| 7 | 7 | 6.5 | 6 | 6.5 | 6.5 | 6.5 | 6.5 | 88.5 |
Falcon Coffee - 88.75