A new brilliant grade 1 Ethiopian arabica
Elegant and complex, an enigma of Ethiopian excellence

Rich toffee and raw honey sweetness hit first, followed by deep cocoa warmth and bright apricot brightness. This perfectly balanced blend dances between savoury depth and sweet indulgence.

This grade 1 Arabica is roasted medium to extract peak caramelisation and espresso performance, it works beautifully whether you're pulling shots for your morning flat white or savouring it black. A versatile roast that delivers consistent complexity at home.


Ethiopian Yirgacheffe washed espresso coffee doesn't get much better than this
We have limited supply of this unique and wonderful Fairtrade Organic coffee.
Designed to be rich and full flavoured, rich and sweet, leaving your taste buds to demand a second sip.

Profile
Region: Adame Gorbota, Wonago District, Gedeo Zone, Ethiopia
Altitude: 1900-2200m
Harvest: September – December
Varietal: Typica and Heirloom Guji
Process: Fully Washed

Origin story
Our long time close relationship to Ethiopian co-ops in Yirgacheffe continues with this brilliant bean.
This washed coffee is more than just a delightful beverage; it stands as a testament to the rich heritage and innovative spirit of Yirgacheffe coffee.

Adame Gorbota Multi-Purpose Primary Cooperative is a farmer-owned organization established in 2010 with 387 members. Located in the Wonago District of the Gedeo Zone in South Ethiopia, this cooperative operates in one of the country's most renowned coffee-growing regions, famous for producing Yirgacheffe coffee. The cooperative comprises farmers from five kebeles (effectively wards) within the Wonago District.

The cooperative's main activity is collecting ripe coffee cherries from its members, processing them, and then further refining the coffee before supplying it to the Yirgacheffe Coffee Farmers' Cooperative Union (YCFCU). Over the years, the cooperative has grown significantly, now boasting 1,346 member farmers!
It continues to support its members in the collection, processing, and supply of coffee to the YCFCU.

Some interesting stats on the group:
7 Board of Director and 3 Control Committee
19 Permanent Employees 
202 Temporary Workers During Harvesting Season

Brew recipe
Espresso dose: 21 grams
Extraction: 42-44 grams
Time: 30 Seconds
Temp: 90 degrees
Filter Coffee-to-water ratio: 1:16 or 1:17