This coffee was purchased from Bodhileaf importers through the Ethiopian Commodities Exchange (ECX) under the name “Arbigon.” The release papers for coffee this year in Ethiopia show this being among the only coffee brought in from the small southern Woreda of Arbe Gona.
Arbigon appears to be an alternate transliteration of Arbe Gona.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Ethiopia Arbigon, from Spotted Cow Coffee Company in Mill Creek, Washington. Feel free to pull up a chair.
THE BASICS:
region: Arbe Gona, Sidama, Ethiopia
farm: N/A
producer: smallholder farmers
association: Ethiopia Commodity Exchange
elevation: 1800 – 2000 meters above sea level
cultivars: Ethiopia Heirloom
process: fully washed, patio dried
certifications: standard
THE BREW:
method: Chemex
grind: 20, Preciso
coffee: 32 g
water: 480 mL
bloom: 1:30
pour: 2:00 concentric pour, 1:30 drop
THE COFFEE:
The aroma of the Ethiopia Arbigon opens the cup with soft, pleasant scents of stone fruit, citrus, honey, and black tea leaves. It is very sweet and very soothing—reminiscent of an herbal tea, really; one that I’d want to be sipping if I was sick.
Taking my first sips of the cup immediately post-brew, my palate is presented with a coffee that, much like its aroma, is sweet, soothing, and refreshing. Honey and a very light dusting of cocoa powder introduce notes of white wine—white grape, stone fruit, citric zest—and delicate floral aromatics. This is, really, an elegant coffee; very soft, very genteel, very tea-like.
As the cup cools off, it settles into itself, fully leaning into its elegance with beautiful flavors of stone fruits and Darjeeling tea aromatics. Very silky flavors of white peach, nectarine, and apricot perfectly complement the soft, mellow astringency of Earl Grey tea leaves, bergamot, and lavender.
Medium body; silky mouthfeel; stone fruit acidity; clean finish.
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.