Thank you for buying our KENYA roast.
You've made a great choice. Whether you're brewing espresso or filter, 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
We found out that this coffee with that level of roast goes excellent with your everyday filter or with your skilfully extracted espresso shot. In a proper filter preparation (see our guide for tips), you can expect intense tangerine alongside subtle apricot and chocolate notes and grapefruit acidity throughout. In filter as well as espresso, with a proper job done, you will find a sweet, sweet drink all the way to the bottom.
Our usual recommendation is not to under-extract your brew, meaning you will miss extracting those tasty compounds within the grounds. Over-extraction is not a big deal but prepare yourself for a bit of extra bitterness in your drink.
I found the sweet spot for this Ethiopian as an espresso with this recipe*: 18g dose, 32g yield in around 35 seconds. Adjust your extraction technique to match these parameters and you will probably get lucky like me. By the way, my water is filter and the temperature is 90degrees Celcius. Please, bear in mind that these recipes and recommendations are just guidance purpose only and they may not achieve desired results due to different conditions, set-ups and training.
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. (Information provided by Falcon Coffees).
About Ethiopia
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!
Now, over to you...
See our brewing guides for more tips on making great coffee
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