MORE ABOUT
THIS COFFEE
Ethiopian coffee has a reputation and heritage which precedes itself, but the vast majority of coffees in Ethiopia- even microlots - are not fully traceable to farmer level, simply due to the number of smallholders involved in coffee production. We were able to purchase this coffee through a new traceability project. This project is focused on obtaining precise data from the farmers, from their annual rainfall, to how much they are paid for their coffee, as well as how many people they are supporting with their income. Using this information we are able to connect our customers to an individual Ethiopian farmer in a way that was previously impossible.
Buie Bora is a 45 year old woman, growing indigenous heirloom coffees in Hafursa Waro, Yirgacheffe. With her family including her 7 children, they produce about 1,000 kilos of green coffee per year on their 3 hectares of land. Through the traceability project, she has been incentivised to produce higher quality coffee, as a higher quality cup results in a higher premium price paid to her.
Through participation in this project, Buie Bora and her family received 15% over the local market price for their coffee, as well as a second payment equivalent to $.10 per pound.
This washed coffee was processed at the local mill in Hafursa Waro. At the mill, the coffee is pulped then fermented for 72 hours. After fermentation, the coffee is washed thoroughly in channels of freshly drawn water then dried on raised beds for 17 days. This harvest year produced 900 kilos of coffee, of which we purchased 540 kilos.
ROASTING NOTES
When roasting this coffee for filter, this recipe is paced quite evenly to create even development and colour throughout. The recipe has a steep increase of temperature at the beginning, as the coffee is quite dense despite its size. The coffee starts to turn yellow at around 2 minutes, and begins to change colour (at 3 minutes and 10 seconds)at an even rate while the temperature increases. First crack begins at 4 minutes and 15 seconds, and begins quite subtly and becomes more rapid as the temperature increases until it peaks at 260˚ at 5 minutes and 18 seconds. From the peak, the temperature steadily declines to the ending temperature of 253˚ at 6 minutes. The decrease in temperature is to eliminate the chances of overdeveloping the coffee. The result is a medium-light roast with lots of development and a lovely classic Yirgacheffe flavour profile of lemon, lime, caster sugar and black tea.
The recommended espresso recipe is quite similar to the filter recipe, however, the initial increase in temperature is slightly higher. This enables the colour change to begin slightly earlier, at 2 minutes and 35 seconds. First crack begins at 4 minutes and 35 seconds, and like the filter recipe, begins quite subtly and becomes more rapid as more heat is applied. The peak temperature is slightly higher than the filter recipe, 263˚ at 5 minutes and 16 seconds. The temperature slowly declines to 251˚ at the end of the recipe, with a total roast time of 7 minutes and 14 seconds. The result is a medium espresso style roast with a lot of development, approximately 2 minutes and 40 seconds of roast time after first crack begins. Flavours of grapefruit, lime and treacle are present, showcasing the complex acidity, while still having a nicely balanced bitterness and a silky body.
