Raspberry jam, ripe peach, caramel
Intensely fruity, the coffee has a full body, low acidity and a sweetness that reveals hints of caramelized peaches and raspberries.
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Butu Galcha
In Idedo, in the Yirgacheffe region, we selected the small plantation of about 7 hectares, managed by Mrs Butu Galcha and her family. She tells us that since birth, coffee has been present in her life. Even as a child, she loved to follow her father to the plantation to understand how caring for the plant and respecting nature could transform those fruits into an aromatically rich beverage. Following her father teachings, Butu became very knowledgeable over the years and, once she inherited the plantation, she continued in her father’s complex work, treasuring his teachings with spirit and enthusiasm. Mrs Butu currently holds the reins of the plantation, helped by her sons. In 2022, she participated in her country’s Cup of Excellence competition with a microlot of natural process specialty coffee, scoring close to 90 points. Mrs Butu Galcha and her family personify the tradition and passion for coffee passed down from generation to generation.
Ethiopia
Coffee in Ethiopia is simply different from coffee grown anywhere else in the world, as the plant was not introduced but originated in the wild in the country’s forests. Legend has it that it was discovered at the beginning of 800 A.D. in the western region of Kaffa, which is why Ethiopia is considered the cradle of coffee, the place where it all began. Here we still find some of the best coffee in the world. Coffee production is generally carried out by the work of many small farmers with less than 1 hectare of land each; in many cases, these small farms are described as ‘coffee gardens’ as the plants grow in an environment more like a garden than agricultural land. There are some large private estates, as well as cooperative societies comprising a mix of small and medium-sized farms. In Ethiopia, only Arabica coffee is grown and the multitude of varieties cultivated is unrivalled in the world, considering the still unknown wild varieties. Coffee cultivation in Ethiopia accounts for about 70% of exports and involves 15 million people employed in its industry.
Yirgacheffe
Yirgacheffe is part of the Sidamo region in southern Ethiopia, but the quality of the coffee produced has led to its recognition as a micro-region with a trademark registered by the Ethiopian government. The region is characterised by a tropical climate with moderate wet and dry seasons, in these highlands coffee is cultivated between 1600 and 2400 metres above sea level. At first glance the mountains of Yirgacheffe look like dense forests but in reality it is a densely populated region of villages and ‘coffee gardens’ in which there are about 26 cooperatives representing 43.794 farmers and about 62.004 hectares of coffee cultivation. Production is predominantly washed coffee, although the natural process is becoming increasingly popular.
Heirloom
The term Heirloom refers to the regional indigenous varieties that grow wild in the Ethiopian forests; it is estimated that there are between six and ten thousand varieties in Ethiopia, each possessing distinct characteristics that are further influenced by differences in growing conditions, processing methods and agricultural techniques. Because of this great diversity and the lack of genetic testing, the term Heirloom is often used to encompass the different coffees from Ethiopia; specifically, it refers to one or more unknown varieties from the same plot.
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Peel and pulp removal
The first processing step consists of mechanically removing the skin and pulp of the fruit in order to separate the green coffee beans, which are then fermented in water. The processing waste, peel and pulp, will be used as natural compost for plant nutrition.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period of 12 to 24 hours depending on the climate outside. After fermentation, the coffee beans are passed through special rinsing channels where the remaining mucilage will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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