a bit about the bean
Ethiopian heirloom coffee
Ethiopian heirloom coffee refers to the diverse, naturally occurring coffee varieties native to the birthplace of Arabica coffee. Unlike modern hybrid cultivars, heirloom varieties are often wild with unique genetic profiles that contribute to Ethiopia’s reputation for producing some of the world’s most complex and vibrant coffees.
Flavour profiles usual include bright acidity, floral and fruity notes, often with hints of jasmine, bergamot, citrus, berries, or tropical fruits.
Ethiopian heirloom coffees are highly sought after in specialty coffee for their unique flavors and natural complexity.
a bit about the region
Ethiopian coffee
Coffee from Ethiopia's Yirgacheffe region is renowned for its exceptional quality and distinct flavour profile. Grown at high altitudes in the country's southern highlands, Yirgacheffe coffee is a favourite among the specialty scene for its complex fruity profile, mellow, sweet acidity and clean taste.
The coffee often features floral, citrus, and tea like notes, with hints of jasmine, bergamot, and lemon. The region's rich volcanic soil, ideal coffee growing climate, and traditional farming methods contribute to its unique character.
Yirgacheffe coffee is highly sought after by enthusiasts and is frequently used in premium single origin coffee offerings. Its complexity and delicate flavours make it a favourite for pour over and other manual brewing methods, reliably offering a vibrant and aromatic cup.
Flavour Profile: Coffee from this region is known for its clean flavour, sweet acidity, tropical, fruity, floral and tea like qualities.
a bit about the processing
Super natural process
In traditional Ethiopian specialty natural processing, cherries are spread in a thin layer on raised beds and dried in direct or indirect sunlight. However, the supernatural method involves placing cherries in a thick layer on racks within a semi-permeable box.
This restricted sunlight and limited airflow creates a unique environment, extending the drying time and encouraging natural fermentation of the sugars in the cherries.
To maintain consistency, prevent over-fermentation, and avoid mold, it's crucial to closely monitor conditions throughout the process.
Temperature, Brix (sugar content measurement), and moisture levels are regularly checked, with adjustments made to airflow and ambient temperature as needed.
Once the cherries reach the optimal moisture content (around 12.5%), they are rested in a cool environment before further processing. This includes hulling, grading, sorting, hand-picking, and packaging in Grain pro bags for export.
Extended fermentation, anaerobic natural processing is a relatively new and experimental coffee processing method that combines the elements of extended fermentation, anaerobic processing, and natural drying. This unique combination can produce coffee with complex and distinctive flavour profiles.
This process can significantly alter the flavour profile of the final coffee, often resulting in bold, fruity, and sometimes even funky notes.
Oxygen-free environment: The key to anaerobic fermentation is the absence of oxygen. This allows for the development of unique flavour compounds that wouldn't be possible in a traditional fermentation process.
Microorganism activity: Microorganisms present in the coffee cherries play a vital role in breaking down sugars and other compounds, producing acids and complex flavours.
Flavour profiles: Anaerobic fermentation can produce a wide range of flavour profiles, from fruity and chocolatey to fermented and funky.
Experimentation: Producers can experiment with different fermentation times, temperatures, and cherry varieties to create a variety of unique coffees.