Ethiopia Yirgacheffe G1 – Demse Wote

Origin: Ethiopia
Region: Yirgacheffe
Town: Lalesa
Estate: Microlot
Altitude: 2046 masl
Varieties: JARC 74110, JARC 74112
Grade: GR1
Harvest: Nov-Jan
Processing: Natural
Cupping Score: 88
Cupping Notes: Apple,  Peach and Black Tea

While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.

The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.

Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.

Small Batch Roasting: Roast For You Service – Terms & Conditions

Introduction

Small Batch Roasting now offers a service that offers personalised coffee roasting for customers who want to enjoy freshly roasted coffee tailored to their preferences.

Roast For You Service

When you choose to have your coffee roasted for you, we will roast the exact amount ordered and roast this for you to the selected roast profile you have chosen. Our small batch roasting process ensures that your coffee is roasted with care and precision, resulting in a high-quality, freshly roasted product.

Minimum Green Weight Requirement

Please be advised that the minimum green weight for roasting any one single origin is 6kg. Any orders placed with less than 6kg of each origin will be placed on hold and may cause delays in being dispatched. We will contact you to discuss how you wish to proceed in this case.

Weight Loss During Roasting

Please be mindful of the weight loss through moisture loss during roasting, which is typically between 12-20% depending on the level of roast. The darker the roast, the higher the moisture loss. This weight loss should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.

Order Processing Time

Orders for roasted coffees will naturally take a little longer to process. Please allow a minimum of 3 days for your order to arrive from the point of order. If we are able to drop your order in the roasting schedule sooner, we will always endeavor to do so.

Mixed Orders

Mixed orders which include green and roasted coffees will be dispatched together when the roasted coffees are ready. We are unable to split these orders, so please consider the slightly longer delivery times when ordering mixed coffees.

Packaging

Your coffee will be bulk packed into a 6kg bulk bag with an identifying label on only. This packaging ensures that your coffee remains fresh and protected during transit.

Roast Profile and Liability

We will roast to your desired roast profile, but are unable to take any liability for any taste discrepancies that may arise from this. We are unable to take back any coffees once they have been roasted to your desired roast profile.

Yield Estimate

Typically, a medium roast coffee at 6kg green will yield 5.1kg of freshly roasted coffee. This estimate should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.

Demise Wote cultivates coffee on his 6.5-hectare farm in Lalesa, Yirgacheffe. His farm sits at 2,046 meters above sea level. The high altitude provides the ideal conditions for cultivating specialty coffee. The warm days and cool nights help concentrate sugars for sweet, dense cherry, and the cooler weather means that there are far fewer pests and diseases to deal with. Each year, Demise produces approximately 8,200 kg of Natural coffee for export.

Demise’s father, Wote Jego, also owns and operates a similar size farm right across from Demise. Their farms are among the largest in the neighborhood.

Cultivation

In addition to coffee, Demise also cultivates enset (false banana), kidney beans and fruit. Kidney beans help fix nitrogen in the soil and provide nutrients for coffee trees while fruit trees provide shade for growing coffee.

Harvest & Post-Harvest

Demise selectively handpicks ripe, red cherry and processes it on his farm. He lays cherry on raised drying beds to sundry. Demise turns cherry every hour to ensure even drying. It takes approximately 14 days for cherry to dry. He stores dried cherry in a warehouse on his farm, allowing it to rest, for 4 months before transporting it to the dry mill to be prepared for export.