Ethiopia

Mekuria Mergia

Floral orange blossom aromas are backed up by tropical notes of mango and papaya in this single farm lot from Guji.

Expect notes of:

Mango

Orange Blossom

Papaya

Mekuria Mergia

We’re excited to present another single farm lot from Ethiopia, this time from Mekuria Mergia in the Guji region. Mekuria owns a private washing station which processes coffee from local smallholders, and also a small farm, from which he processes cherry separately. We have previously discussed the 2017 change in Ethiopian Commodity Exchange regulations, which opened up the Ethiopian market, allowing the export of small lots like this one from Mekuria with full traceability. Mekuria processes his coffee with great care, with grading by density both directly after depulping, and in the washing channels after the 48 hour wet fermentation. After washing, the coffee is then soaked again in fresh water to stabilise moisture content before drying on raised African beds. The coffee is always protected with nets from the midday sun and humid night time conditions. This precise fermentation and carefully produced raw material combine to give a clean representation of the Guji profile, with heavy tropical fruit notes punctuated by intense orange blossom florals.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Mekuria Mergia
Region Guji
Altitude 2000 masl
Varietal Heirloom
Process Washed
Harvest January 2019

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.

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 notified with the release of new coffees.
Kr. 129,00



Floral orange blossom aromas are backed up by tropical notes of mango and papaya in this single farm lot from Guji.

Expect notes of:

Mango

Orange Blossom

Papaya

Mekuria Mergia

We’re excited to present another single farm lot from Ethiopia, this time from Mekuria Mergia in the Guji region. Mekuria owns a private washing station which processes coffee from local smallholders, and also a small farm, from which he processes cherry separately. We have previously discussed the 2017 change in Ethiopian Commodity Exchange regulations, which opened up the Ethiopian market, allowing the export of small lots like this one from Mekuria with full traceability. Mekuria processes his coffee with great care, with grading by density both directly after depulping, and in the washing channels after the 48 hour wet fermentation. After washing, the coffee is then soaked again in fresh water to stabilise moisture content before drying on raised African beds. The coffee is always protected with nets from the midday sun and humid night time conditions. This precise fermentation and carefully produced raw material combine to give a clean representation of the Guji profile, with heavy tropical fruit notes punctuated by intense orange blossom florals.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Mekuria Mergia
Region Guji
Altitude 2000 masl
Varietal Heirloom
Process Washed
Harvest January 2019

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.

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 notified with the release of new coffees.

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