GROUND LOOP
CBUS/OH
Ground Loop was conceived as a way to celebrate forward-thinking, independent coffee producers, whose methods focus on environmental sustainability, social responsibility and novel production techniques.
I believe the future of coffee lies at the intersection of these ideals.
By supporting independent producers, we can positively affect the communities and ecosystems in which the world’s best coffee is grown.
∞ LOVE GOES ON FOREVER ∞ ALL COFFEE ROASTED TO ORDER
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GROUND LOOP FM
GL008 BANKO CHELCHELE RUE COFERMENT
COLOMBIA
PRODUCER:
VARIOUS SMALLHOLDERS
VARIETAL: VARIOUS
REGION: WORKA, GEDEB, ETHIOPIA
ALTITUDE: 1950-2300 MASL
ROAST: LIGHT
PROCESS:
ANAEROBIC NATURAL COFERMENT
8oz / 226g
VARIETAL: VARIOUS
REGION: WORKA, GEDEB, ETHIOPIA
ALTITUDE: 1950-2300 MASL
ROAST: LIGHT
PROCESS:
ANAEROBIC NATURAL COFERMENT
8oz / 226g
Ethiopia is well regarded as one of the world’s leading coffee producing countries, and the birthplace of natural coffee processing. Due to the country’s arid climate, traditional wet-milling of coffee is to resource intensive to be widely sustainable. Thus, an alternate method of coffee drying, the natural method, was created. The coffees are fermented and dried with the cherry still attached to the seed. During this process, sugars from the fruit migrate into the coffee seed, yielding the signature bombastic, fruit-forward profiles that Ethiopian coffees are known for.
The Gedeb region sees a cross-over between the famous Yirgacheffe and Guji zones, carrying hallmark characteristics of both, while producing profiles that are wholly unique. The communities of Gedeb feature some of the highest growing elevations for coffee in the world, producing coffees that are highly dense and packed with sweetness.
This unique coffee features a special process that involves anaeorbic fermentation of the coffee cherries, along with the addition of rue, an herb used traditionally in local medicine, food and local coffee ceremonies. The result of this process is an astonishingly complex and full bodied cup with notes of orange, cranberry, gin and tonic, natural wine and lavender. The intensely sweet and boozy charateristic of anaerobic fermentation is balanced with the herbal notes of the rue. The coffee is a celebration of all the defining aspects of a classic Ethiopian coffee, blended with groundbreaking fermentation techniques.
The Gedeb region sees a cross-over between the famous Yirgacheffe and Guji zones, carrying hallmark characteristics of both, while producing profiles that are wholly unique. The communities of Gedeb feature some of the highest growing elevations for coffee in the world, producing coffees that are highly dense and packed with sweetness.
This unique coffee features a special process that involves anaeorbic fermentation of the coffee cherries, along with the addition of rue, an herb used traditionally in local medicine, food and local coffee ceremonies. The result of this process is an astonishingly complex and full bodied cup with notes of orange, cranberry, gin and tonic, natural wine and lavender. The intensely sweet and boozy charateristic of anaerobic fermentation is balanced with the herbal notes of the rue. The coffee is a celebration of all the defining aspects of a classic Ethiopian coffee, blended with groundbreaking fermentation techniques.
