Origin: Ela Tenacha, Yirgacheffe, Ethiopia
Roast: Espresso - medium light roast
Flavour Profile: Raspberry candy, lime, jasmine, green tea. Juicy and floral
Process: Washed
Variety: Kurume
Growers: Smallholders of Ela and Bowicha
Altitude: 2,119 metres above sea level
Importer: Condesa
Ashebir and Ashenaf grew up side by side in Ela Tenacha. They grew up and pursued different paths but eventually reconnected to establish Ela Tenacha Coffee washing station, which not only processed coffee but also ensured that the farmers received fair compensation for their hard work, fostering a sustainable and prosperous future for their community.
Hand-picked coffee cherries undergo sorting to improve quality. Immediately after pulping, the coffee is fermented in water for 60-72 hours, with the water being changed every 24 hours. Coffee is dried on raised beds for 10 days following the washing process.
Whole beans or pre-ground?
Coffee deteriorates much faster once it is ground, making whole beans the ideal way to purchase coffee. If you don't have a grinder though, all good!
Grind Guide
Whole Beans - not ground, you have your own grinder
Commercial Espresso - very fine for a commercial espresso machine
Home Espresso - quite fine for a domestic espresso machine
Stovetop - fine for percolator / moka pot
Pour Over - medium for pour over or aeropress
Plunger - course for plunger / french press
Batch Brewer - very course for Moccamaster and other batch brewers
Making coffee at home
Follow this guide to ensure you're using the same ratios and standards as we do at Patricia
