The quality of Ethiopian coffees has been in a noticeable decline over the past five years. This year's harvest, however, turned out exceptionally well, and this lot represents exactly what we've always loved about Ethiopian coffees – incredible juiciness, outstanding clarity and consistency of flavour, and beautiful sweetness. Enjoy it while it lasts.
Tasting notes:
Green tea, stone fruit and citrus.
Processing:
Our lot comes from the Chelchele washing station, which purchases coffee cherries from local farmers and processes them on site.
First, the cherries are cleaned to remove the largest impurities before being placed into water tanks for further density separation. They are then depulped and transferred to fermentation tanks, where they ferment for 24 hours to remove the remaining mucilage. Once fermentation is complete, the coffee in parchment is transported through channels of clean water to wash away any remaining residue. Finally, the coffee is dried on shaded African raised beds.
Best for:
An excellent choice for the Hoop, Pulsar, V60, batch brew, AeroPress or any other filter brewing method. It also makes a fantastic espresso.
Barista's recommendation:
For the best flavour, brew this coffee with water at 100 °C (212 °F). The idea that hotter water "burns" coffee is a myth. We roast it at around 600 °C, so you certainly won't burn it during brewing. Always use filtered or bottled water with an alkalinity of 60–80 ppm.
Good to know:
For filter coffee, we recommend brewing the beans no sooner than 7 days after the roast date. After opening the bag for the first time, let it breathe for at least 4 hours before brewing. This helps prevent unwanted bitter notes in the cup.
Package contents:
The package contains freshly roasted Arabica coffee beans in your selected size.
