This coffee is a single-origin offering from the Udesa Fora Station in the Kercha district of the Guji zone, Ethiopia. Grown at an altitude of 1900-2100 meters, this coffee consists of 74112 and 74158 landrace varieties. It is processed using a washed method, involving a 72-hour fermentation period followed by drying on beds. The cup profile is complex and tea-like, featuring prominent notes of apricot, nectarine, peach, honeysuckle, and a distinct minty, menthol-like herbaceous quality.
Justin Enis founded Enjoy Coffee Roasters in 2015 in Providence, Rhode Island, after 15 years in the city's food and coffee scene, including roles at Bolt Coffee and Equal Exchange. Enis briefly ran the project as a personal roasting venture before relaunching in November 2022 with a drop release model, putting out one new coffee per month. The roastery now occupies the Cathedral Art Mill at 25 Manton Avenue in Olneyville, where a 1963 Probat UG22 and a 5 kilogram Typhoon from Czechia handle production. The focus is on dynamic, balanced, sessionable coffees, often featuring experimental processing methods like carbonic maceration.
