Let me introduce you to the new Ethiopian coffee on our shelves!
This is a natural heirloom from Banko Gotiti, in the mountains of southern Yirgacheffe. With tasting notes of creamy pear, sweet apricot and apple blossom, it's the perfect coffee to take us into the cooler Autumn months.
So where does this coffee come from?
This is a single farm coffee, which is unusual for an Ethiopian. It's produced by Mr. Bernhanu Kurse, who runs his 12 hectare family farm with the help of his children. Most coffee in Ethiopia comes from small holders who process their coffee at a large shared washing station, but this is part of Cafe Import's Single Farmer Project -- an initiative started in 2012 by Jason Long in an effort to bring complete traceability to Ethiopian coffee. The project works by Cafe Import sending single-farm samples to potential buyers, negotiating sale prices and confirming them with the farmer, and ensuring the farmer's name is on the contract.
How did we choose it?
I think we'd be lost without at least one Ethiopia on the menu! We adore the Idido that's currently on our shelves, but we wanted to make sure we had another one from Yirgacheffe that was more accessibly priced -- Yirgacheffe is such an outstanding region for coffee, and we want to make sure that everyone has the chance to try some.
How should I make it?
Best for V60, Clever Dripper, or Kalitia. Or enjoy as a cold brew!
We use 18g of coffee to 300g of water, with a water temp of 92°C. Always used filtered water if you can!
Brew for 2:45, put your feet up, and enjoy.
For cold brew, we use 70g of coarse grind coffee to 1L of cold filter water, and let brew for 12hrs in the fridge.
