About the coffee

Ethiopia is known as the birthplace of coffee! All beans are said to have originated from there and the only place where coffee grew natively. It is now the country’s biggest export, shipping out over 8 million 60kg bags of green beans a year. With its unique characteristics and flavours, Ethiopia produces some of the most exceptional Arabica coffee in the world.

This Grade 1 Natural coffee is from Yirgacheffe, where over several years the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors
to the high status of these coffees.

Cherries from the highest altitudes are harvested at their peak ripeness, with Brix measurements taken to ensure optimum sugar content. The cherries are then de-pulped and placed in an oxygen deprived environment for 7 days. Temperature is monitored throughout the process

Coffee origin and summary information

REGION - Ethopia, Yirgacheffe

ALTITUDE - 2000 m.a.s.l.

PREPARATION - Natural

VARIETY - Kumie, Diga

 

Cupping and tasting notes

Acidity	Medium
Body	Medium
Aroma	Citrus
Cupping Notes	Bergamot, orange and raspberry
Cupping Score	86.5

Master roaster's assessment

This particular type is a standard specialty quality coffee. It is dry-processed, meaning the beans are patio-dried while they are still in the cherry. Since the coffees are dried in contact with the sweet mucilage, the coffee's cup profile will be heavy in body, sweet, smooth, and complex. The 17/18 screen size has a more consistent flavour without the pungent fruit notes that can turn up in smaller screen sized beans, which is an indication of varying bean maturity.

Our Master roaster says this is his favourite bean to roast:

“Roasting these beans requires a more gentle approach to get the best out of the beans and realise those delicate floral flavours and citrus notes” - David  

 

Target Roast Profile

Charge Temp: 210
Roast Duration: 10-11 mins
First Crack: 10mins / 208c
Drop Temp: Between 210c and 220c
Airflow: Increased at turning point, end of drying phase, first crack