Our first Brew Crew coffee release comes from a small private wetmill in the community of Chelelectu in Yirgacheffe, Ethiopia.

Ethiopia is quite literally the birthplace of the varieties of coffee that we’re going to be sharing with you as part of your subscription.

This is an Ethiopian Heirloom coffee, which means rather than being one varietal of coffee it’s actually a mix of the natively growing varietals of the area.

It’s this mix that gives it the complexity that’s a signature of Ethiopian coffee. The genetic diversity in Ethiopian coffee farms also gives them greater resistance to pests and disease which leads to less use of pesticides.

Producers

This coffee comes from 700 smallholders, mainly small family plots of both recently planted trees of improved varietals and traditional old varieties.

Processing

Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A machine called a pulper removes the skin and pulp. The coffees are then fermented under water for 24–36 hours, depending on the weather conditions. It’s then graded in washing channels in to two grades based on density, and soaked under clean water in tanks for 12-24 hours. They are then sun dried for 10–15 days days on raised drying beds on hessian cloths, which allows for air movement around the coffee.

 

Sourcing and ingredients

100% Ethiopian Heirloom coffee beans, roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

Country

Ethiopia

Region

Gedeo, Yirgacheffe

Altitude

1950m above sea level

Varietals

Ethiopian Heirloom

Process

Washed

Body

Light

Acidity

Bright

Tasting notes

Concord grape (grape jelly), tea

Roast style

Omni