Ethiopia Magarissa #2
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NOTE: We aim to despatch all orders placed before 8am the very same day. Orders received on Fridays after 8am will be roasted and despatched the following Monday.

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Grown: Egu Abaye, Guji

Altitude: 2,200m

Varietals: A mix of local improved variety’s like Certo and local Wolisho. The varieties are collectively known as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.

Producers: Approximately 1,976 Smallholders

Washing Station: Egu Abaye

Drying: Skin drying the first hours under shade. The parchment is dried in the sun for about 12 - 15 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.

Soil: Red brown, fertile and well drained

1,976 smallholder farmers delivering tiny amounts of cherries daily to the wet miller. On average farmers are having a farm size of less than 2 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer typically has less than 1500 trees per hectare, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.
The coffee is processed at a privately owned communal wet mill, owned by Israel Degfa, in the Egu Abaye area of Guji.

Espresso (18g VST)
19g in
50g out
in 30 to 35 seconds
Approx 7.5% TDS, 19.5-20% EY


V60
20g in
320 – 340ml out
in 3 – 3:30 minutes

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