Thank you for buying our Ethiopia roast.
You've made a great choice. Whether you've chosen the espresso or filter option, these beans will give you some unique flavours.
Below we've provided some information about where these beans come from, and how to get the most out of them.
How to brew these beans
ETHIOPIA, NATURAL, ROASTED FOR FILTER
Ethiopia Coffees are becoming one of my favourite origins, always great in the cupping table. This time I am bringing you a natural process one- floral, sweet and heavy texture - in general a well-rounded cup of coffee.
We use this for our filter options in the coffee bar. If you are around our shop in King’s Cross and would like to try a sample of this coffee in our batch brew filter or cold brew, you are more than welcome.
Use any filter method when you brew it at home; they're very forgiving beans with great results every time. Tips- try not to under-extract your brew. See our brewing guide in our webpage for tips on your method.
ETHIOPIA, WASHED, ROASTED FOR ESPRESSO
Another nice organic produce from Mustefa Abakeno but this time a washed process, so we decided to roast it for espresso. Again, a light medium roast will bring its innate characteristics and potential to live. Its vibrant and fruity with a good espresso extraction can be very sweet.
Brewing espresso shots with this beans are pretty standard, approximately 1:2 ratio, 88-90 degrees celcius filter water, 30-35 sec extraction for a sweet, no sour-no bitter cup.
About the farm
The beans were grown by Mustefa Abakeno, in Jimma area of Western Ethiopia. Imported to the UK by Falcon Coffees.
Mustefa Abakeno is a smallholder farmer who owns 18 hectares of land near to Agaro in the Jimma area of Western Ethiopia. The farm and wet mill is located 2040masl and is planted with various variety selections from the Jimma research centre. Mustefa has a small disk pulper, which he uses for half of his coffee, the other half is dried as a natural. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the coffee for a short period of time before he moves it to his drying beds, and the result is something like a light honey process.
Mustefa has recently registered as an exporter in order to start selling his coffee directly to buyers, which he is now able to do since the changes to regulation in Ethiopia. We bought this coffee from Falcon Coffees, coffee bean importers who are able to work with Mustefa to drive quality uplift through direct relationships, covering all aspects of quality best practices, and making the supply chain much more efficient to maximise the amount of money that goes back to the producers.
In 2020, Mustefa bought a second washing station, Kabira, where here uses cherries from local producers. Kabira has more space for drying beds and is more suited to processing naturals.
(Information provided by Falcon Coffees).
Coffee originated from Ethiopia - or so the story goes....
Ask Google 'where does coffee come from' and chances are, the answer will be Ethiopia. There are many legends about the origins of coffee, but one consistent story includes a goat herder on the Ethiopian plateau.
One day - about 1,000 years ago - a goat herder noticed his goats enjoyed eating the berries from a certain tree, and that when they had eaten them, they were so energetic they couldn’t sleep at night. He decided to experiment with the berries himself, and turned them into a drink, discovering that he too was more alert and energised. He shared the news at his local monastery, and one monk asked if this magic drink could help keep him awake through the long hours of the evening prayer. And so began the humble begginnings of the essential drink that gets us through the day!