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Ethiopia Kebele Espresso Roast (99 Problems)

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    Kebele Espresso Roast

    • Roast Profile: Espresso
    • Country: Ethiopia
    • Region: Idido, Yirgacheffe
    • Aricha Washing Station
    • Variety: Heirloom
    • Altitiude: 1,800 - 1,850 MASL
    • Processing: Washed

    Tasting Note: Peach, cookies and cream

    Roast to Order:

    • Roast: Every Monday
    • Dispatch: 1 to 3 days after roasting
    • Whole bean only

    Recommended Recipes:
    Espresso:
    18-20g basket, 20g:50g, 24-26 seconds, 94°C
    20-22g basket, 21.5g:56g, 26-28 seconds, 94°C

    Cold Brew:
    1:12 ratio, medium grind (slightly finer than V60 grind size), 12 hour brew time with room temperature water


    Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavour and character that exists among micro regions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama.

    Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest.