TECHNICAL DETAILS
Origin: Ethiopia, Sidamo, Yirgacheffe. Exactly here
Process: Washed
Altitude: 2,100-2,300 masl
Varietal: Heirloom (local native)
Washing Station: Ephtah
Harvest: 2024
Tasting notes: White flower, orange, chocolate, pepper.
WHY WE LIKE IT
We love this coffee for its vibrant citrus profile, with bright notes of orange balanced by the silky sweetness of chocolate. We find a fragrance of white flowers, which together with the spicy touch of pepper give it a unique complexity.
It is a fragrant and enveloping coffee, perfect both with milk or alone.
RECIPE
For filter:
We use 20 grams of ground coffee and 320 grams of final water at 93 ºC, in a total time of 3'-3'15". We make three pours:
(50GR) 30" (185GR) 1'10''-1'30''- (320GR) 2'30''
- Pouring 50g of water in 30"
- Pour up to 185 gr of water in 1'10-1'30"
- Pour up to 320 gr of water in 3'-3'15"
| EXPERIMENTATION VARIABLES | |
| Rest : 2 weeks (15-20 days) | |
| Method: V60 | |
| Mill : EK43 | |
| Water : Pentair Everpure 70ppm |
For espresso:
It uses 17 grams of dry coffee to extract 43 grams of total beverage in a cup in a time of 27 to 30 seconds.
| VARIABLES TO TAKE INTO ACCOUNT: | |
| Rest : 2 weeks (15-20 days) | |
| Temperature : 92.5ºC | |
| LaMarzocco Classic Line | |
| Mill : Mahlkonig E68S | |
| Scoops : VST 17g | |
| Water : Pentair Everpure 70ppm | |
| Pressure : 7 bars |
HISTORY
Wubit Bekele is the Founder and CEO of Ephtah Specialty Coffee, an Ethiopian company dedicated to the export of specialty coffee. Prior to establishing Ephtah, Wubit worked for many years for one of the largest exporters in Ethiopia. Her goal in founding the company was to empower women farmers and remove the barriers that limit them. As a certified Q-rated cupper, Wubit is obsessed with finding the best quality coffee in Ethiopia and personally cups every batch that Ephtah buys and exports. She believes in the enormous potential of the Ethiopian coffee sector and is convinced that through a holistic approach and collaboration with customers, this sector can be the main driver of change in Ethiopia.
Anyone who has visited a coffee processing site in Ethiopia will know that women are central to the industry. Most of the low-paid seasonal work is done by women, but very few farms are owned by women. In addition, these farms are often less productive because women have less access to resources, mainly financial and training.
Ephtah focuses on providing women with skills and knowledge to boost their economic empowerment. They offer training programs in quality production and analysis to improve women’s knowledge and confidence. This often leads to improved access to finance, which can lead to significant improvements in their standard of living.
The vast majority of Ephtah’s management team is also made up of women. They are constantly working to strengthen women’s voice and participation in decision-making and leadership in the coffee industry, also collaborating with local groups and establishing safe spaces in the communities from which they obtain resources.
VARIETY AND PROCESS
Heirloom is a generic name meaning “ancient root”. In Ethiopia, there are thousands of unexplored varieties growing wild in the terroir. The variety is named after the area in which it grows and carries the characteristic flavour of the area.
The process of this coffee is washed. Once the cherries are picked, the beans are pulped, fermented and dried in the sun inside the parchment.
