Ethiopia Single Origin
R70.00 – R199.00
As the origin of arabica coffee, Ethiopia is a must try. Unique lemon-like taste with a chocolatey aftertaste
Ethiopian Coffee Beans has a Unique lemon like flavour with a medium acidity. Roasted light to medium, preserving original flavours and charectristics of the bean. and Ethiopia coffee is like none other, so it is the perfect bean to keep a little lighter. Call it a half city Roast, beans ranging between cinnamon to a more chocolatey colour.
Ethiopia is considered to be the birthplace of the coffee plant and of coffee culture. It is thought that coffee was discovered in Ethiopia as long ago as the ninth century. Today, over 12 million people in Ethiopia are involved in the cultivation and picking of coffee, and coffee remains a central part of Ethiopian culture. Our Ethiopian Coffee Beans is a Medium/Light Roast.In the local language, the word for coffee is “bunn” or “buna”. The origin of coffee is Kaffa. So coffee was sometimes referred to as “Kaffa bunn,” or coffee from Kaffa. For this reason, some believe that the term “coffee bean” is an anglicization of “Kaffa bunn”. Given that coffee beans are actually berries, this theory makes even more sense.
It is thought that the legendary character of Kaldi would have existed around 850 A.D. This account coincides with the commonly held belief that coffee cultivation began in Ethiopia around the ninth century. However, some believe that coffee was cultivated as early as 575 A.D. in Yemen.
Cherries are placed in a large tank with water to remove the less dense and damaged beans that float. Next the cherries are de-pulped and pass through a demucilager that mechanically strips the
mucilage from the beans. All of this is done with a water recycling system. The washed beans move down from the wet-mill through a long, elevated conveyor belt into a machine that uses forced air to shed any remaining water. The coffee then passes through a series of dryers to gently reduce the moisture to 11 percent. All of this happens in a matter of just over 72 hours, which seems fast until you stop to consider that not a minute is wasted in the process.
After all this, the coffee is rested for a period of at least a month in silos and then milled for export with another equally impressive series of machines dedicated to dehulling and sorting green beans by weight and color.
250g, 500g, 1kg