Origin: Wegida, Yirgacheffe, Ethiopia
Roast: Espresso - medium light roast
Flavour Profile: Strawberry, apricot, dark chocolate, citrus. Sweet and fruity.
Process: Natural
Variety: Kurume 74110 & 74112
Grower: Nigist Girmachew
Altitude: 2,108 metres above sea level
Importer: Condesa
Nigist is a hard working, dedicated and passionate coffee farmer, and the matriarch of her family. The coffee trade and Nigist's ability to represent her own harvest is a significant step towards financial stability, and she's currently working on diversifying her family's livelihood by investing income from coffee farming into a small retail shop.
When processing this coffee, ripe red coffee cherries are dried for 18-21 days on a raised bed. Throughout this time, cherry quality control continues. To maintain uniform drying, the coffee is turned around of the bed manually six times per day. This natural coffee processing technique plus the complex interactions between soil, rainfall, temperature, shade, and genetic makeup of varieties play the greatest role in the quality profile of this lot.
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
