We just love the way Charlie at Blind Tiger describes his coffee, here he is:
ONWARD to our 2nd Ethiopian coffee of 2023! We dare you not to think about it! Try, we'll wait... Don't think about this coffee, who's name by the way is Tima... Impossible, right? Told ya! Heck, this coffee's been on our minds since we tasted it. Let's talk about why: Tima is the result of 35 producers from the small village of Tima working in tandem with the good folks of Sookoo Coffee's Wessi Washing Station. Coffee plants here grow at altitudes of 2,000-2,180 meters above sea level. Super high altitudes like this typically boast warm days & cool nights, which is great for coffee, as it elongates the growing time & helps produce dense coffee seed development (& better flavors). Once red ripe cherries are picked, they are brought to the mill, carefully depulped, left to ferment in water for 12 hours, sorted by weight, washed of any remaining mucilage, & left to dry in the sun on raised screens until arriving at the sweet spot that is shelf-stable but not so dry that it loses it's mojo. Folks, that's a lot! But its worth it because it yields coffee that ya can't stop thinking about!
Roasted by: Blind Tiger Coffee in Central Maine.
We want to make something.
We want you to make something.
We want you to act alive with other people in the real time...
& we truly want to help participate in an inclusive and caring community (the party is better when everyone is invited).
Maybe coffee could help with that...