IN THE CUP
We would like to share some tasting notes for our Ethiopia Yirgacheffe Xinoo. You can expect a wonderfully fragrant aroma that resembles fresh blueberries. Upon tasting, you'll discover distinct notes of sweet jam, accompanied by a bright and crisp acidity reminiscent of concord grapes. These characteristics result from the natural processing method used for this coffee, which allows the inherent fruit flavors of the beans to truly shine. We hope you enjoy it!
STORY BEHIND THE CUP
Nestled just south of the renowned Yirgacheffe, the Gedeb district within the Gedeo sub-region is a fascinating origin for exceptional coffees. Often referred to as Ethiopian heirloom, the coffees from Gedeb are cultivated by thousands of dedicated farming families. It's remarkable to note that most of these farms are relatively small, often less than 5 hectares, with many farmers even counting their cultivation in individual trees. The farming practices in Gedeb have remained wonderfully traditional, where coffee plants thrive within integrated 'coffee gardens' alongside various food crops. Interestingly, due to these traditional intercropping methods, the majority of farms are organically managed by default.
The care and attention to detail continue after harvesting. Ripe cherries are carefully delivered to local wet mills, where they undergo a meticulous process of floating for defect removal and grading. Following this, the beans are laid out on raised African beds to dry. During the hottest part of the day, between 12 pm and 3 pm, the coffee is shaded, and it is frequently turned to ensure even drying. This careful process continues for approximately 20 to 30 days until the moisture content reaches an ideal 11.5%. The result of these traditional and thoughtful practices is truly some of the most incredible coffee the world has to offer.
BREW GUIDE
La Marzocco Linea PB | 93°C
Dose: 21g ground coffee
Extraction times: 30 - 32 seconds
Brewed volume: 44g brewed coffee
