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For Espresso Brew
BERGAMOT+ BLACK TEA + BLUEBERRY
ETHIOPIA - Yirgacheffe Kochere
HEIRLOOM, VARIETY, WASHED
COLOMBIA - MACHETA
Castillo, Colombia, Gaturra VARIETY, WASHED
About the Yirgacheffe region
Yirgacheffe is actually part of the Sidamo region in southern Ethiopia, but its exquisite washed coffees are so well-known that is has been sub-divided into its own micro-region. This steep, green area is both fertile and high – much of the coffee grows at 2,000m and above.
At first glance Yirgacheffe’s hills look thickly forested - but in fact it is a heavily populated region and the hills are dotted with many dwellings and villages’ growing what is known as ‘garden coffee’. There are approximately 26 cooperatives in the region, representing some 43,794 farmers and around 62,004 hectares of garden coffee. The production is predominantly washed, although a smaller amount of sun-dried coffees also come out of Yirgacheffe.
Around 85 percent of Ethiopians still live rurally and make a living from agriculture; each family usually lives in a modest home (often a single round mud hut) and farms their own plot of land, where they grow both cash crops and food for their own consumption. In Yirgacheffe, coffee is one of the main cash crops – covering from half a hectare to 1.5 hectares (the latter is considered big). This is usually planted alongside a second cash crop – often a large-leafed tree used in making roofs for (and also shade provider for the coffee) known as 'false banana'. This looks like a banana tree but isn't - instead its thick stem is used to produce both a nutritious flour and a fermented paste that are staple ingredients (particularly across southern Ethiopia).
There is only one main harvest a year in Ethiopia - this usually takes place in November and December across all of the country's growing regions. There are, on average, 4 passes made during the harvest period, and, in regions that produce both washed and naturals, the last pass is used for the natural coffee. Washed coffees are then generally pulped on the same day that they are picked (usually in the evening/night), sorted into three grades by weight (heavy, medium and floaters), fermented (times vary - usually between 16 and 48 hours), washed and then usually graded again in the washing channels. The beans are then dried on African beds, where they are hand-sorted, usually by women.
Origin: Cundinamarca Department, Colombia
Variety: Castillo, Colombia, Gaturra
Altitude: 1400-2000 above sea level
Machetá in the chibcha language means “our honorable tillage”. This village is located in the northeastern region of the eastern mountain range in the department of Cundinamarca.
This municipality is also known as the Golden Gate of the Valle de Tenza, this is because the town is the first one in the Valley, this provides it a strategic location on the road leading to the rest of the Valley.
This is an elegant coffee with a fresh herbal aroma, malic acidity, notes of raspberries and roasted almond, creamy body and a lingering dark chocolate aftertaste. Great as an espresso, it also melds well with milk, making it a versatile single origin coffee.