Coffee Expression Deep and sweet notes of candied fruits and milk chocolate, punctuated by a fresh acidity and soft violet florals
Producer This washed lot was produced at the Moplaco’s partner station, Bulga Lemi, named for the village of Bulga where the cherries are collected.
Whole Bean Coffee / Both for filter and espresso
Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. Learn more about water and the effect it has on taste here.
Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.
We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.
Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality.
Producer Chire farmers
Altitude 2000 masl
Harvest January 2023
Shipping & Delivery
· Free shipping available
· Ships within 1-3 days from Denmark
· Coffee is roasted to order
It was through their work in the local area, especially at their nearby Bensa Logita station, that our partners at Moplaco were able to start supporting the production of coffees from neighbouring stations. Producing coffee in rural Ethiopia requires a great deal of financing, which is difficult to find in these areas. Larger companies based in Addis Ababa are able to support rural processing stations financially, allowing them to start buying cherry early in the harvest season, and guarantee to buy their lots once harvest ends. This process is known as vertical integration, and also requires a great deal of technical and agronomic support, in order to assure the quality of the finished lots.
Here on the edge of the Harenna forest we find very high altitude, with coffee able to grow at up to 2300 masl due to the protection the forest provides. This leads to conditions that are perfect for growing high quality Arabica coffees, with cool temperatures and especially cool nights leading to slow cherry maturation and very dense seeds.
This lot showcase the incredible sugar development within these slowly matured cherries, leading to the heavier character we find in Sidamo, more reminiscent of ripe stone fruit than the bright citrus than we find further west in Yirgacheffe.
Close to Nansebo town lies the Bensa Chire station, mainly collecting cherry in the village of Kubulta. This lot was processed as a natural, enabled by the stable, dry and sunny conditions during harvest. This leads to a deep and sweet character reminiscent of candied fruits and milk chocolate, punctuated by a fresh acidity and soft violet florals.