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Milk-based coffee

Ethiopia Konga Webanchi, Supernatural

$24.50
$24.50
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Paw paw, boysenberry and caramel
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COFFEE PROFILE

This Supernatural lot of Heirloom varieties is candy-like and sweet, with notes of paw paw, boysenberry and a rich, caramel note throughout all stages.

TASTES LIKE Paw paw, boysenberry and caramel
ROAST Milk-based

SOURCING

Webanchi wet mill/washing station is an example of how quality coffee production can not only create incredible lots, as well as support the infrastructure and growth of coffee-growing communities. Meseret and Abraham, of Primrose coffee exporters, chose the spot for the site of a new washing station, so that it could have easy access to electricity – no mean feat in parts of rural Ethiopia. This means that the station can continue processing coffee after sunset, a task often made very difficult at other washing stations.

The Webanchi mill is also located close to a school in the town of Wete, in the Konga region of southern Ethiopia – this proximity to the school has led Primrose and our green bean partners, Project Origin to work closely with the teachers and staff to provide the support they need to educate local kids.

As a result, this mill has been able to improve both quality of coffee and quality of life – what we think specialty coffee should be all about. This lot is a beautiful expression of what has made southern Ethiopia renowned across the world for its coffees, with a profile bursting with boysenberry, paw paw and caramel.

PRODUCER Various
REGION Konga, Yirgacheffe
VARIETAL Heirloom
PROCESS Supernatural
ALTITUDE 1800-2000 masl
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Origin

Konga, Yirgacheffe, 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 20-32 days after roast
Brew Parameters Dose 20.5-21g in the portafilter to extract 37-41g in the cups in 24-30 seconds at 93.5 degrees and add 120g milk weight per single espresso
Best Freeze Date 24-27 days after roast
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