3 x 250 grams of whole roasted coffee beans, packed in a gift box with information on each coffee.
Take the chance to try three different single origin coffees, all from Ethiopia, two of them even from the same process station with just two different process methods - all packed up nicely in a gift box.
Latest batch roasted: 2022-04-04
The three coffees you get to try:
ETHIOPIA - ADADO
Taste profile: Floral and smooth with notes of tropical fruit and bergamot
Process method: Washed
Arabica variety: Heirloom
Altitude: 1 789 - 1 860 masl
Harvested: January 2020
This coffee comes from the washing station in Adado, near the village of Shara in the district of Guanga. The washing station, and also the titel for this coffee, is named after the local tribe, “Adado”. Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers - many of whom own less then 1/2 hectare of land, or as little as 1/8 hectare on average - deliver cherries by weight to recieve payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in whish bag or which lot. This makes it a bit hard to trace it all the way to the farmer as the washing station is as close as one get.
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ETHIOPIA - TESTI AYLA
Taste profile: Creamy and sweet with notes of red berry, plum, milk chocolate and lemon zest
Process method: Natural
Arabica variety: 74110 & 74158
Altitude: 1 950 - 2 150 masl
Harvested: January 2021
Ethiopia - the motherland of coffee. This is a truly beloved origin for specialty coffee drinkers across the globe, with its flavor wise distinctive yet mostly uncategorized arabica varieties. This specific lot comes from the washing station Ayla in the area of Sidamo. The processing of the coffee cherries start by selecting 85% well ripe, 10% over- ripe and 5% reddish unripe cherries. Then the cherries immersed in a water tank to remove all floaters. After that, all cherries dry on raised beds with a layer as thin as possible. The raised beds are placed on location with more wind blow and less sunlight. In total, the cherries dry for about 35 days under a shade net. This gives us a creamy and sweet coffee with lots of berrylike notes.
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ETHIOPIA - TESTI AYLA
Taste profile: Complex with notes of vanilla, jasmin and lemonade
Process method: Washed
Arabica variety: 74110 & 74158
Altitude: 1 950 - 2 150 masl
Harvested: January 2021
We have two versions of this coffee. The natural processed one, and this one - the washed pro- cessed. Here’s how the processing of the coffee cherries goes for this coffee from Ayla, Sidamo. First thing, 85% well ripe and 15% semi ripe cherries are selected. The cherries immerse in water tanks to remove the floaters, and are then fermented for 96 hours. Fermentation for four days is new to the Ayla washing station, that fermented the coffee for five days before. Once the fermentation is completed, the beans then rest on raised African beds under a parabolic shade net for 15 days. This gives the coffee a very complex flavor.
