Our current Ethiopian offering is a washed coffee from the legendary coffee farmer Bedhatu Jibicho, one of the few women coffee farm owners in Ethiopia. Bedhatu owns and personally manages her 84 acre farm without the use of synthetic fertilizers or insecticides. Located in the center of the cradle of coffee civilization, Bedhatu’s farm is comprised of many naturally occurring varietals of coffee both heirloom and wild making for intense flavors and sweetness!
The flavor of this coffee is best described as a syrupy tangerine fruit forward elixir with notes of Black tea and jasmine. It is universally appreciated as espresso, brew coffee or pour over.
Ethiopian washed coffee – This means the coffee has been fully washed with clean mountain water and fermented for 48 hours before depulping and drying in the sun on raised beds for 10 to 14 days.
On the black sheep cupping table, this coffee scores between 88 and 90 points depending on the cupper’s preferences. However, with 88 being the lowest that it has scored this is definitely a universally appealing cup of coffee!
Our favorite way to make this coffee is the Hario V60 as it high-lites crisp acidity and aromatics that make it a stand out coffee!
Flavor Notes : tangerine, lemonade, black tea, jasmine, sugary
Recommended brew methods: Hario V60, Single Origin Espresso, Drip