ETHIOPIA SPECIALTY COFFEE | WASHED | ESPRESSO

This coffee comes from the Oromia Guji region of Ethiopia, more specifically from the village of Hambella Woreda, located at an altitude between 1,800 and 2,000 meters above sea level. The area is still rural, with hilly terrain of volcanic origin.

The producer, Kebede Reta, has a farm of approximately 13 hectares and a wet processing plant that allows the coffee cherries to be separated by density and harvest date, aiming to achieve a high-quality final product. The coffee is harvested manually, selecting only the ripe cherries, which are then de-pulped and left in washing tanks for 24 to 48 hours. Once rinsed, the beans are dried, spread out on raised beds for 7 to 10 days. They are then stored in a warehouse for approximately two months before being taken to the cooperative to be dehulled and prepared for export.

The final product in the cup has a medium, rounded body with a rich, clean, and fruity acidity. Hints of peach, apricot, and notes of berries can be detected.

This coffee, given its characteristics, lends itself to various brewing methods, such as moka pot, espresso, and filter. In this case, we chose a medium roast profile suitable for espresso and moka pot.

Notes: Peach, apricot, mandarin, and candied ginger. Blackcurrant and blackberry finish. Rich, fruity acidity.

Processing method: Washed with fermentation for 24-48 hours.

Variety: Heirloom

Producer: Kebede Reta, Hambella Woreda Municipality.