I have been quietly cupping through a mountain of Ethiopian samples over the last few weeks, mainly in the hopes of finding something for this month’s coffee release but also selfishly because as someone who buys coffee for a living I particularly love this time of year and I am hoping to cup a little bit more before I make my decision.
Saying that, I think what I cupped a few days ago might have been the best Ethiopian coffee that has graced my cupping table for quite some time. I have a few more cupping sessions to get through before I commit but this one will be hard to beat.
I also have another reason why I have picked this coffee for everyone this month, last month was an incredible month for growth for the Tonic and the paid subscriber rate has gone up considerably. Firstly I would like to welcome all the new subscribers to the monthly coffee release and secondly, I was getting a little worried that I might run out of this particular coffee and not get the chance to share it with you all. I was planning on releasing the Koji Geisha in a couple of months but I have a few serious buyers eyeing up the last few kilos so this kind of made my mind up.
Wilton’s coffees are still some of the best coffees I have ever had the pleasure of tasting and to share them with you all is something I just can’t let slip. I definitely won’t be apologising for releasing another one of his coffees in quick succession, especially not this one. This particular coffee changed a lot of things about the way I view coffee and fermentation in particular, Koji fermentation was a new one for me, I knew of it from consuming large amounts of miso soup but I knew nothing of its origin and its incredibly complex history so when I got the chance to