21900 Ft
Origin: Ethiopia, Guji, Bule Hora (Oromia Region)
Farmer: Temesgen Alemayehu
Roast: Medium roast
Profile: Espresso
Variety: Heirloom, JARC 74110
Processing method: Natural
Altitude: 1900-2100m
SCA: 86 ponts
Fun Fact: We deliver the green coffee beans by air to ensure it arrives as fresh and flavourful as possible.
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This Ethiopian coffee comes from the highlands of the Guji region, where elevations of 1900–2100 metres and a rich, rainy climate create ideal growing conditions for coffee trees. The slow maturation allows the beans to develop a complex and expressive flavour profile.
Processed using the natural method, the coffee cherries are dried whole under the sun, resulting in a fuller body and deeper fruit character in the cup. Expect notes of red berries, cherry and apricot, supported by vibrant acidity and a rich, rounded texture.
In the Bule Hora area, coffee is typically grown on small family farms averaging 1.5–2 hectares, often within forested environments. This naturally encourages organic farming practices. Each coffee tree produces around 100–200 grams of green coffee per year, and after harvesting, the cherries are sun-dried on raised beds for 12–15 days.
Many of the coffee farms in this region have only been established within the past 25 years, on land previously used for mining. Today, these plantations are in their most productive phase, delivering exceptional quality.
JARC 74110 is a selectively developed Arabica variety from Ethiopia, bred for both disease resistance and outstanding cup quality. It is often cultivated using agroforestry and environmentally conscious methods.
The cup profile is refined and layered, with floral aromatics and notes of raspberry, red grape and honeyed citrus, complemented by a delicate chocolate finish. This variety is highly regarded in the specialty coffee world and consistently achieves excellent scores.
ESPRESSO
Coffee: 18g
Yield: 40g
Time: 25-30 seconds
Pressure: 9 bar
Temperature: 93°C
COLD BREW
Coffee: 100 g (coarse grind ~800 microns)
Water: 1000 ml (cold, filtered)
Time: 16–18 hours (in the fridge)
Ratio: 1:10
Add the coffee to a Mizudashi brewer, pour over the water, and steep in the fridge for 16–18 hours.
After brewing, strain if needed, dilute to taste, and serve over ice.
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