Ethiopian coffee beans

Ethiopia Gedeb — washed, 2,150 m

Gedeb is a micro-region of Yirgacheffe. At 2,150 metres, around 1,000 smallholders grow heirloom varieties in an agroforestry system. After harvest the coffee ferments for 60 hours and dries slowly on African beds, covered at midday, which keeps its floral aromatics.

In the cup: honey, stone fruit, jasmine and citrus. Certified organic. Character range, 1,190 RSD. View Ethiopia Gedeb

Ethiopia Coba Guji — natural, up to 2,300 m

Coba comes from the station run by Habtamu Fikadu Aga in Coba village, Uraga (Guji). Varieties 74110, 74112 and heirloom grow at 2,100–2,300 metres. Habtamu pays farmers above market price and invests in schools, roads and water for the local villages.

In the cup: pineapple, floral honey and strawberry. Zenith range, 1,490 RSD. View Ethiopia Coba Guji

How to brew

Both coffees show their aromatics best as filter (V60, Chemex, AeroPress): start with 15 g of coffee to 250 ml of water at 92–94 °C. Gedeb also works well as a straight espresso. Grind just before brewing.