Legend has it that coffee was discovered in Ethiopia by a curious goat herder named Kaldi, who noticed his goats dancing after eating bright red cherries from a certain tree. In the centuries since, carried on in the rich tradition of Ethiopian coffee ceremonies that celebrate the communal joy of coffee, the nation’s love for coffee has never wavered.
Today, Ethiopia is home to some of the most distinct and complex coffee varieties, with each region contributing its own unique character from fruity and wine-like to bright and floral. Light body and complex acidity make it perfect for pour-over methods, where the delicate flavours can truly shine.
Ethiopian coffee is often grown in wild or semi-wild conditions, shaded by native trees in a biodiverse environment. High altitudes, often between 1,800 and 2,200 metres above sea level, combined with fertile soil and a temperate climate create ideal conditions for coffee cultivation. The result is beans that are rich in flavour and complexity, influenced by the natural surroundings and careful hand-picking by farmers.
Tasting notes: Jasmine - Bergamot - Citrus - Berries - Spices - Floral & Fruity Notes - Complex, Delicate Flavours
BREW GUIDES
Espresso
Dosage: 22g
Output: 40g
Brew Time: 26-28s
- Grind 22 grams of coffee using a fine grind size.
- Place the ground coffee into a portafilter and tamp.
- Tare your scale to zero with your empty cup.
- Insert the portafilter in the espresso machine and start brewing, using the scale to measure your output.
- For an ideal brew you would have obtained about 40 grams of coffee in 26-28 seconds of extraction.
Filter: Pour Over (V60)
Dosage: 15g
Output: 250mL
Brew Time: 2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your extraction time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.
