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Ethiopia Guji Abeba, Anaerobic Washed

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Stone fruit, caramel and green tea

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COFFEE PROFILE

This Heirloom lot is characterised by sweet and sugary notes such as stone fruit and caramel, with a green-tea like finish as the espresso cools.

TASTES LIKE Stone fruit, caramel and green tea
ROAST Espresso

SOURCING

Meseret Workneh and Abraham Mengiste are the owners of Primrose Coffee, and have more than 20 years experience in managing and exporting quality coffees from across Ethiopia. To provide traceable and sustainable Ethiopian coffee, they established their own washing stations in the renowned Guji and Yirgacheffe areas. They also work with more than 10 other washing stations with vertical integration modality arranged by the Ethiopian Commodity Exchange (ECX) at different places in the Yirgacheffe, Guji and Sidamo area.

Ethiopian coffees are typically a cumulation of hundreds of small garden coffee lots, that are combined at regional washing stations. The wide genetic diversity and presence of Heirloom, landrace varieties makes it difficult to classify each coffee genetically – hence why this lot, and many others are referred to as ‘Heirloom’. This lot was produced in Guji by the Oromo people, who grow, care for, pick, transport by foot and collate wild mutations of coffee cherries to local washing stations. In partnership with local managers, the Primrose team then oversaw an anaerobic washed processing for this coffee, which highlighted the quality stone fruit, caramel and tea-like characteristics of this coffee. 

PRODUCER Primrose Coffee
REGION Oromia, Guji
VARIETAL Heirloom
PROCESS Anaerobic Washed
ALTITUDE 2000 masl
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Origin

Oromia, Guji, Ethiopia

While Ethiopia is famous as coffee’s birthplace, today it remains a favourite of specialty coffee industry for its incredible variety of flavours and ties to the history of coffee. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.

The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.

Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertiliser or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 10-25 days after roast
Brew Parameters Dose 20.3-20.7g in the portafilter to extract 39-42g in the cups in 24-30 seconds at 93.5 degrees C. Alternatively try dosing 22g in the portafilter, 45-48g in the cups in 20-25secs at 93.5-94 degrees C.
Best Freeze Date 10-14 days after roast
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