Washed Ethiopian lot purchased directly from the cooperative
Bright and complex coffee perfect for pourover or single origin espresso
Ethiopia is the birthplace of coffee with thousands of varietals still unknown, giving wildly unique and dynamic cup flavors. Notably, this coffee is made up of two identified varietals, Dega and Kurume, enabling us to be more specific and gain more knowledge of their inherent cup profiles. Ethiopia is traditionally a difficult place to navigate as far as buying and sourcing. In 2018 that got a little bit easier, the Ethiopian Coffee Exchange opened trade channels outside of their system and restored traceability of information for coffees traded within the ECX.
SNAP is the exporter who works on the ground partnering with three washing stations in different regions. They provide training in processing and washing methods, as well as water recycling systems. Part of their mission includes education for the small producers who sell their cherry to the washing stations. The group of farmers who produce this coffee are known as 'Siko' (SEE-koh).
In addition to the varietals and land, what gives this coffee its bright, fruit-forward flavors is its high-growing elevation, washed process following 24-48 hours of fermentation, and 12 days of drying on raised beds to promote a clean aftertaste. We recommend brewing this coffee with a pour over, by-the-cup method with a 1:16.5 ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.