Ethiopian Beans
A natural-process heirloom lot from the Yirgacheffe highlands, floral and unmistakably fruity from the first sip.
Coffee has been grown in this part of Ethiopia for longer than anyone has kept records, and the trees here are not a named variety so much as a collection of local heirlooms that have been left to their own devices for generations. That genetic jumble is exactly why the cup tastes the way it does: jasmine on the nose, blueberry in the middle, a finish that reads closer to tea than to what most people picture when they hear the word coffee.
The cherries are dried whole in the sun on raised beds, which keeps the fruit in contact with the seed and pushes the sweetness up. We roast it lightly and let it rest a week before it leaves the roastery.
It rewards a careful brew. Grind a little coarser than you think, keep the water at 94°C, and give it a long, gentle pour. If you take coffee with milk, this is the one lot on our shelf we would ask you to try black first.
Tasting notes
- Jasmine and bergamot on the aroma
- Blueberry and ripe strawberry in the cup
- Bright, juicy acidity with a clean tea-like finish
- Light body; brew as pour-over or drip
- SKU
- CT-ET-1000
- Category
- Traditional Bean
- Availability
- In stock, roasted to order
- Weight
- 340 g (12 oz) resealable bag
- Grind
- Whole bean as standard; ask for filter, espresso or French press at checkout
- Shipping
- Dispatched within two working days of roasting