If you google “Bedhatu Jibicho,” you’ll come across a handful of roasters that are carrying her coffee. As an octogenarian that has been managing her farm for over 50 years in the Gedeb District, Gedeo Zone of Ethiopia, she’s made quite a name for herself in the coffee industry by consistently producing sweet, fruity, floral coffees. We’ve been serving up her beans since our early days of roasting, and Bedhatu has become a household name here at Andytown. We always look forward to her coffee’s annual return.
What do you say when something you adore comes back and everything feels…normal? We’ve been living in a shipping and logistics nightmare now longer than I can remember, and it almost feels strange that this coffee came to us so easily and with no issues. At this point, I’m not asking any questions. Sometimes the best thing you can do is just be thankful that there’s one thing going smoothly and call it a day.
This coffee has a vibrant acidity and finish reminiscent of bergamot and jasmine; a bit tart and floral, but never bitter. However, my most favorite attribute of this coffee is the mouthfeel: it reminds me of a ripe, juicy yellow peach at peak season. If you’re like me, you’re pining for stone fruit season that’s right around the corner. But as long as I have this coffee at hand, I don’t mind waiting. I’ve got some time.
