Whether you have tried Reba’s Roast Coffee or not, you might be interested in knowing what makes this exceptional coffee so good. It’s not just the quality but also the story behind it. This article will take you through the history of Reba’s Roast Coffee Farm, who makes it, and why we love it so much.
Who is Reba’s
It introduces Ethiopia Natural Coffee from the West Arsi District of Ethiopia. Traditional African methods process this coffee. It is grown in nutrient-rich red volcanic topical soil, which gives this coffee a unique flavor profile.
The coffee is harvested using traditional African methods and dried in the sun on raised beds. The coffee is then roasted to perfection using a conventional African pour-over device. This is a classic example of excellent natural Ethiopian coffee. The coffee is packaged in a bag that bursts with blueberries when you open the bag. The coffee is high quality and can be used in shops or at home. This coffee is an excellent choice for anyone who appreciates a great cup of coffee.
What is Reba’s Roast Coffee?
Often referred to as “American roast,” this medium brown coffee has a non-oily surface and a strong flavor profile. It is ideal for those who like milder coffee varieties and can also be used as a pour-over method. It has a rich dark color and a pleasant bittersweet aftertaste.
Abuhasen Reba, who owns a coffee farm in the West Arsi District of Ethiopia, produced this coffee. First, he harvests the coffee using traditional African methods. The coffee is then dried on raised beds under the sun. The red volcanic topical soil on which the coffee is grown provides the coffee with a unique flavor profile.
Why we love Reba’s Roast Coffee
It’s also a family favorite! One of our first coffees, but we loved it so much that we decided to keep it forever! Reba’s Roast is so smooth with a rich, deep flavor that you’ll keep coming back!
Farm Story
Manos de Mujer comes from the ACODIHUE cooperative in the mountainous region of Chuchmatán, Huehuetenango. The cooperative union was established in 1996 by the European Union following the conclusion of several development projects in the area, and the farmers were put together in the league. This coffee is produced entirely by female members of the ACODIHUE network of producers, locally referred to in their native Mam language as Awai Naan (Simbra de Mujer). Only 22% of ACODIHUE’s annual production goes under the designation of Café con Manos de Mujer, representing a fine selection of cooperative coffees.
Tasting Notes
A coffee-tasting wheel is a great way to understand coffee’s different flavors. Each coffee has different tastes and essences, from sweet to sour, floral to fruity. The flavor wheel helps you determine the flavor notes of a coffee, and then you can pair it with foods that will compliment its subtle flavors.
The Specialty Coffee Association of America (SCAA) developed a widely used coffee-tasting wheel. This wheel shows how a coffee’s flavors differ, from smoky to floral and salty to sweet. It also includes a list of suggested brew methods to help you determine the best way to brew your coffee.
You can find tasting notes on the coffee labels or learn them from the coffee club card. A coffee-of-the-month club will provide tasting notes for each coffee and suggestions for how to brew the coffee. When you’re reading the tasting notes, remember that the soil composition, the processing method, and the country of origin all contribute to the flavor notes.
