Notes from our Green Buyer

Habtamu Fekadu Aga was founded in 2015 by Aaga Dinsa, the grandson of a coffee farmer in Kuri Kebele. The farm Aaga Dinsa inherited from his grandfather continues to serve as the center of the export operation. This particular coffee is the product of an amazing collection of smallholder producers in Gedeb. After collection of the cherries, it’s processed at the local washing station in Chelchele, where they are pulped and fermented under water for 48–72 hours, washed and soaked for another 12 hours, and dried on raised beds for 10–12 days. The result is a vibrant and complex example of an Ethiopian coffee.

Notes from our Roaster

Here’s a spritely Ethiopian for you! Being washed-processed, you get a pronounced acidity rivaling its naturally-processed counterparts, creating a unique combination of delicate, floral flavors with juicy, tropical acidity. When we bring on Ethiopians like this, we can’t wait to see them debut on our pour over menu because their complexity shines best when brewed as a pour over. When brewing, try a 1:17 ratio of coffee to water on either a V60, Chemex, or Kalita Wave. But, hey, if you’re really feeling crazy, throw it on espresso! Start with 16g of coffee and aim to finish around 30 seconds. Adjust your grind size according to time and taste. When dialed-in, you should yield 32g of fruity espresso nectar!