Natural Ethiopia can not to be missed in our offer. You have probably already noticed this year’s very successful harvest in Ethiopia and this coffee is a more than worthy representative sample.
Adam Banata grows coffee on his farm. It’s just 4 hectares size and is located in Nensebo in Western Arsi. The farm is situated at an altitude of 2,064 metres above sea level. Adam grows a number of varieties bred by the Jimma Agricultural Research Centre (JARC), which is responsible for developing many of the varieties that are now thriving throughout Ethiopia. Adam focuses on producing high quality varieties and processes them using the dry method. In addition to coffee he also grows various fruits and a local carbohydrate-rich plant called enset (false banana). His farm is organic by default and uses no chemical pesticides or fertilisers.
Although West Arsi has recently gained international recognition as a region with excellent coffee production, coffee is grown here as far as you can remember. Previously, coffee grown in West Arsi was sold under the name Sidamo or Harrar. Recently West Arsi coffee has been designated as a unique coffee origin by the Ethiopian Commodity Exchange. Since then it has gained fame through international quality competitions including the Ethiopian Cup of Excellence, where West Arsi coffees took 4 of the top 10 places in 2020.
Adam and his family hand-pick the ripe red cherries and store them for tasting on their farm’s 23 african beds. He turns the cherries every hour and covers them at noon and overnight to prevent condensation. The cherries take approximately 16 days to dry which is unusually fast for a dry method. After drying Adam put the coffee into bags and stores it in a warehouse on the farm for two and a half months before transporting it to the dry mill, where it is shelled and prepared for export.
Our baristas’ notes: We are in love with the natural Ethiopia on espresso. Sweet, juicy, pleasantly fruity. Simply balanced. The citrus sweetness of orange alternates with the pleasantly exotic taste of papaya, dense blueberry and a smooth nougat-like aftertaste. The espresso is simple to set up in the classic ratio of 1 to 2,3 and a time of just over 30s. Generally this coffee is more suited to slightly longer extractions. What might be of interest to baristas are the JARC bred varieties instead of the typical Ethiopian Heirlooms which of course have made a significant impact on the taste and quality of the coffee. In conclusion we would just like to add that the coffee is not only great as an espresso but you will also enjoy the milk variant. Blueberries and milk chocolate are the flavours that dominate the cappuccino. There is no need to change the recipe to milk but a slight reduction in the ratio is definitely not a bad idea.