About the bean:
Ethiopia is the coffee home and the name coffee itself comes from the name Kaffa one of the coffee regions. By tradition, all coffee grown in Ethiopia is organic.
This sun-dried coffee comes to us from one of Ethiopia's major coffee growing regions in the country's southwest, an area with numerous indigenous varieties, many of them very highly prized but hard to market.
The Djimmah region is an area of multiple forest varieties from where the excellent coffee derives. Most of the coffee grows under thick forested areas.
Species: Coffee arabica
Processing: Dry-Processed (unwashed)
Grade: The most exported Grade 5 *
Colour: Greyish to greenish/brownish and covered by thick skin.
Appearance: Mixture of oval-shaped beans with pointed and/or rounded ends, slightly bigger than Sidamo.
Acidity: Medium to light
Flavour: Not a particularly fine cup but well balanced, sometimes with a hint of a sweet fruity and wild taste. Good for blending in espresso.
Roast: Don't over roast, to avoid masking Djimmah's subtleties. Light to medium is best (City to Full City)
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart
About the bean
A traditional European-style espresso and a perfect balance of bittersweet notes. Jubilee is rich in flavour with an almond colouring and thick crema.
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chartView full product details
About the bean:
Ethiopia, the legendary home of the coffee plant and Africa's largest exporter, grows remarkably varied and distinctive beans. One of the very finest comes from the Yirgacheffe region -- the only coffee allowed in the palaces of Ethiopian kings. Today, this bean, which grows in high elevations under a soft canopy of native shade trees, is developing an almost cult-like following among bean aficionados. Widely recognized as one of the world's most exquisite coffees, Yirgacheffe's fragrant and flowery citrus note sets it apart from any other bean you will encounter. Many compare its rich flavor to that of burgundy wines.
To best bring out Yirgacheffe's subtleties, roast it medium. Consider blending it to add nuance to other coffees. A few like it roasted dark: Yirgacheffe then becomes sharply pungent but very thin, bereft of all its flowery and fruity notes.