Ethiopia

Elias Migu 250g

Soft rose and violet florals, a deep sweetness of dried fruit and ripe cantaloupe, and a black tea finish
  • Microlot composed only of coffee from Elias’ farm.
  • Soft rose and violet florals dominate the aroma.
  • Native Ethiopian varietals Kume, Diga and Wolisho.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 8th of November.

Flat rate shipping

Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $63)

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Expect notes of:

Dried Fig

Melon

Black Tea

Ethiopia

Elias Migu

Ethiopia is a unique country, producing exciting and contrasting coffees, of the type we value highly here at La Cabra. However, it is also often difficult to work in as a coffee buyer. The hold of the state-owned Ethiopian Coffee Exchange (ECX) can often lead to a lack of transparency and traceability, where there is seldom any direct negotiation or communication between roaster and grower. It is for this reason that we are excited to present our first single farm lot from Ethiopia. Elias Migu grows coffee on a small pocket of land, just 8 km west of Yirgacheffe. Elias grows the native Ethiopian varietals Kume, Diga and Wolisho on his 1.9 hectares, at 1903 masl.

This year, due to a change in ECX regulations, we have been able to purchase a microlot composed only of coffee from Elias’ farm. Like most producers in this region, Elias does not have his own wet milling facilities, so he delivered his ripe cherries to the Hafursa Waro processing station as he has in the past, but this time the coffee was carefully tracked throughout processing, kept separate from cherry arriving from thousands of other smallholders. This allows much more traceability of the conditions under which the coffee was grown, picked and processed, allowing more feedback from buyer to farmer, and allowing our partners at Ally Coffee to pay a premium to Elias for his hard work. We at La Cabra are excited to be a small part of this development in Ethiopia, and hope to see more traceability and transparency in the market over time.

This washed process lot is displaying a much softer take on the Yirgacheffe profile. Soft rose and violet florals dominate the aroma in place of the traditional jasmine, the acidity has a lower intensity stone fruit character, like peach, and the sweetness is deep and rich, with both dried fruit and candied complexity.

Ethiopia

The Birthplace of Coffee

Coffee production in Ethiopia is distinct from most of the rest of the world, with very different coffee varieties grown in very different systems, even when compared to neighbouring countries like Kenya. Coffee still often grows semi-wild, and in some cases completely wild. Apart from some regions of neighbouring South Sudan, Ethiopia is the only country in which coffee is found growing in this way, due to its status as the genetic birthplace of Arabica coffee. This means in many regions, small producers still harvest cherries from wild coffee trees growing in high altitude humid forests, especially around Ethiopia’s famous Great Rift Valley. Read more about coffee production in Ethiopia in our recent blog post.

Read more

Technical
Data

Producer Elias Migu
Region Yirgacheffe
Varietals Kume, Diga, Wolisho
Altitude 1900 masl
Process Washed
Harvest Jan 2018

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

Custom made
La Cabra Tote Bag

Our tote bag is made of a heavy and sturdy cotton with print on both sides. Inside there is a small pocket to conveniently store small items. The tote bag has been designed to be an over the shoulder tote bag with a flat bottom making it easy to set aside on the ground.

Buy

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

Kr. 124,00

QTY:
Soft rose and violet florals, a deep sweetness of dried fruit and ripe cantaloupe, and a black tea finish
  • Microlot composed only of coffee from Elias’ farm.
  • Soft rose and violet florals dominate the aroma.
  • Native Ethiopian varietals Kume, Diga and Wolisho.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 8th of November.

Flat rate shipping

Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $63)

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Expect notes of:

Dried Fig

Melon

Black Tea

Ethiopia

Elias Migu

Ethiopia is a unique country, producing exciting and contrasting coffees, of the type we value highly here at La Cabra. However, it is also often difficult to work in as a coffee buyer. The hold of the state-owned Ethiopian Coffee Exchange (ECX) can often lead to a lack of transparency and traceability, where there is seldom any direct negotiation or communication between roaster and grower. It is for this reason that we are excited to present our first single farm lot from Ethiopia. Elias Migu grows coffee on a small pocket of land, just 8 km west of Yirgacheffe. Elias grows the native Ethiopian varietals Kume, Diga and Wolisho on his 1.9 hectares, at 1903 masl.

This year, due to a change in ECX regulations, we have been able to purchase a microlot composed only of coffee from Elias’ farm. Like most producers in this region, Elias does not have his own wet milling facilities, so he delivered his ripe cherries to the Hafursa Waro processing station as he has in the past, but this time the coffee was carefully tracked throughout processing, kept separate from cherry arriving from thousands of other smallholders. This allows much more traceability of the conditions under which the coffee was grown, picked and processed, allowing more feedback from buyer to farmer, and allowing our partners at Ally Coffee to pay a premium to Elias for his hard work. We at La Cabra are excited to be a small part of this development in Ethiopia, and hope to see more traceability and transparency in the market over time.

This washed process lot is displaying a much softer take on the Yirgacheffe profile. Soft rose and violet florals dominate the aroma in place of the traditional jasmine, the acidity has a lower intensity stone fruit character, like peach, and the sweetness is deep and rich, with both dried fruit and candied complexity.

Ethiopia

The Birthplace of Coffee

Coffee production in Ethiopia is distinct from most of the rest of the world, with very different coffee varieties grown in very different systems, even when compared to neighbouring countries like Kenya. Coffee still often grows semi-wild, and in some cases completely wild. Apart from some regions of neighbouring South Sudan, Ethiopia is the only country in which coffee is found growing in this way, due to its status as the genetic birthplace of Arabica coffee. This means in many regions, small producers still harvest cherries from wild coffee trees growing in high altitude humid forests, especially around Ethiopia’s famous Great Rift Valley. Read more about coffee production in Ethiopia in our recent blog post.

Read more

Technical
Data

Producer Elias Migu
Region Yirgacheffe
Varietals Kume, Diga, Wolisho
Altitude 1900 masl
Process Washed
Harvest Jan 2018

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

Custom made
La Cabra Tote Bag

Our tote bag is made of a heavy and sturdy cotton with print on both sides. Inside there is a small pocket to conveniently store small items. The tote bag has been designed to be an over the shoulder tote bag with a flat bottom making it easy to set aside on the ground.

Buy

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.