WE LOVE COFFEE FROM THE MOTHERLAND!

Ethiopia, and seemingly the high plains of South Sudan, is the genetic birthplace of Coffea Arabica, AKA that tasty shit.

For an absolute heap of reasons this means that there is more biodiversity in the plants that grow there. For even more reasons this is super important. 

Completely unrelated to sustainability or the future of coffee cultivation as a consumable good, these coffees are absolutely freakin' delicious!

This year we decided to simplify things a little and pick our 2 favourite examples. One washed process & one natural.

First off the rank we have 'Jigesa' from the Guji region of Sidama in the south central mountains.

WASHED 

REGION: Sidamo

COFFEE GROWING LOCALITY: Guji

WOREDA: Shakisso

ALTITUDE: 1,800-1,950masl

VARIETY: Bourbon, Typica, Heirloom varieties

FARMERS: 850 small producers

OWNER: Faysel A. Yonis

Classsic, Classy and Clean. This is a vibrant complex and juicy coffee that has loads of fruit and florals typical of the region. That means HUGE stonefruits, buckets of blossoms & lingering sticky sweetness.

Panama Gesha? What's that? This is Ethiopian baby!

FILTER: 60G/L, 96C water

FRENCH PRESS/PLUNGER: 70G/L, 96C WATER, 5MIN STEEP. 2 MIN SETTLE.

ESPRESSO: 20g DOSE:60-65g YIELD. 94-96C WATER. 9BAR PRESSURE. 26-28SEC.