- Very Smooth
- Poppy Seeds
- (un)Ripe Apricot
Ready for a new Ethiopian Coffee, from our Direct Trade program?
After struggling in 2015 with Yirgacheffe coffee’s, we bought 3 at once on our (buying) Trip to Origin this year.
Konga is about four kilometers South of the town of Yirga Cheffe and nearby both Hafursa and Biloya. We’ve always liked the Konga micro region in Yirgacheffe for both its strong citrus and supportive stonefruit flavors of peach and apricot, and this year’s selection has this all, along with nice bergamot overtones. What do you want more?
The coffee is fully washed and dried on raised beds on very high altitude, peaking up to 2250 meters above sea level!!! Unique.
To end, a little more info on the grading : Very often a Grade 1 tastes like they washed away the flavors, but this Konga is still standing and packed with fruity, herby and seedy notes.
- Clean Cup
- Jasmin Floral Sweetness
- Black Tea notes
This Guracho coffee comes from Sidamo Guji.
Guji coffee has been receiving a lot of attention from the Specialty Coffee World lately, and for good reason.
Check this Top 5 espresso of 2014 from Caffenation.
Many privately owned washing stations have sprung up recently, in an area that has traditionally processed coffee using a natural (dry) method. The quality of the washed coffees made a big jump the last couple of years, which isn’t surprising considering the area’s close proximity to the mighty Yirgacheffe region.
‘Close’ is relative speaking in terms of travel in Ethiopia, where 100 km can mean a 10 hour drive, but the variety of terrain and culture in that short distance is incredible.
• Great Mouthfeel, medium acidity
• Lemon notes
• Jasmine Tea and a touch of Black Currant
This coffee is on the menu for the 3rd straight year!
First time actually we do this in Ethiopia.
The Suke Quto is an organic coffee from the Oromia Region, and neighbour of our Sidamo Guji.
The farm was established in 2005 with the idea to implement environment-friendly coffee farming practices under the shade of the natural forest canopy. The original farm, around 1950 masl, was only 5 hectares big but has grown to over 221 hectares now. When a bushfire distroyed most of the forest surrounding the farm, many locals started to grown corn and teff on the land (which leads to soil erosion and will leave the land barren after a few years). Tesfaye, the owner of the farm, came with the idea to distribute coffee – and shade-tree-seedlings. Over 150 outgrowers are now replanting the forest and bringing organic coffee to the Suke Quto farm for processing.
• Big Body
• Very Fruity and Sweet
Finally we could lay our hands on the most legendary Natural/Dry Processed coffee ever: It was around 2007 that legend Abdullah Bagarsh started to export the Idido Misty Valley coffee to the United States of America.
And that one day in 2007 i cupped the Stumptown roast of this coffee, it must have been the first time i experienced a truly great processed Ethiopian Natural. And i fell in love with it immediately.
Since then hundreds of thousands of people experience the same with comparable natural processed coffee from the cradle of coffee Ethiopia.
From time to time we even had too many of them, but finally we have the one and only, and boy it is good!!!
Idido is situated just a few miles east of Yirgacheffe, and the coffee grown here is done so in the shade at elevations between 1,900 and 2,100 meters.
This coffee is part of our Direct Trade program.
• All sweet and clean cup
• Bright cup with medium body
• Purple fruit and chocolate notes
After having this fantastic Sasaba Natural last season, it’s the first time we have a washed coffee from this washing station.
At Sasaba washing station, the red cherries are produced in the area surrounding the washing station and are collected from late September until December. Cherries are processed on-site and fermented for about 48-72 hours before they are placed on the drying beds for around 7-8 days. About 350-400 drying-beds are present at the washing station.
The natural coffees are usually dried for 15-20 days.
This coffee is part of the Summer Mr LGB Espresso blend, but also available as a single origin coffee, on both filter and espresso roast.