Ethiopia is one of the best-known and most celebrated  single origins in the world of specialty coffee. To our best current knowledge, coffee shrubs originate from the East African nation, which also began the practice of brewing and drinking coffee back in the 9th century. Moreover, coffee from Ethiopia can be of an incredibly high quality, and has the potential for complex, delicate floral aromas and fruit flavours. 

This particular Ethiopian lot, roasted by our friends at Quaffee, was grown in Limu, which is located within Jimma zone. While not as famous as regions like Yirgacheffe or Guji, Limu does have a reputation for producing amazing coffee. We’ve tasted Limu coffee before, even some roasted by Quaffee, but it’s been a while since then and we’re excited to see it return.

As is the case throughout the country, coffee is harvested in Limu by numerous smallholding farmers on small lots located near Ethiopia’s famous wild coffee forests, rather than on large plantations. The farmers responsible for this lot are organised into the Biftu Gudina cooperative, which is managed by the Kata Muduga Farmers’ Union. Kata Muduga supports its partnered coops closely, enabling them to grow consistently high-quality coffee while connecting them to global markets and ensuring that they get fair prices on their crop.

Biftu Gudina was originally established by TechnoServe, an international non-profit that provides investment and expertise to create sustainable pathways out of poverty in developing countries. Quaffee was so impressed upon seeing TechnoServe’s work up close in 2012 that they immediately promised to purchase Biftu Gudina’s coffee in the future. 

Phaedon's tasting notes

This coffee is like the Ethiopians of old (at least in the CCB timeline). Dare I say it? There's nothing funky (read natural or anaerobic) about it! Maybe that's a good thing, in this crazy world of fermented flavours, tropical fruit notes, and boozy finishes. No, this coffee isn't about that. This coffee is all about the more subtle pleasures in life.

I found it expressed those subtle pleasures best in an AeroPress brew. Maybe that bit of agitation and pressure coaxed a little more out of it; it's a pretty light roast after all, so maximising extraction is the name of the game here. In my AeroPress it offered tea-like florals, sweet stone fruit flavours, and perhaps even a hint of a warm spice like ginger. None of this shouted at me; you could say it whispered, but I was all ears (or taste buds?). Give it a go and see if you enjoy a more delicate cup profile.

Quaffee’s notes

• Taste profile: Black tea, green apple, apricot. Hints of hazelnut on the finish.
• Roast used: Flame on start reduced at end of browning, flame to 0 at first crack, coffee very active as the roast ended.
• Roast degree: Light
• Quaffee brews:
• Espresso: 1:2.2
• AeroPress: 17g:200g
• Plunger: 50g:800g
• Pour-over/filter: 20g:300g

Coffee details from Quaffee

• Country: Ethiopia
• Region: Limu, Barsoma Kebele of Geera District, Jimma Zone
• Producers: 572 members of the Biftu Gudina cooperative, with an average farm size of 3 hectares
• Altitude: 1910 - 1930 masl
• Processing: Washed
• Variety: Ethiopian heirloom varieties

Quaffee’s transparency information

• Sourced from: Nordic Approach
• FOB price: $11.13 + $0.05 (docs), and R20/kg shipping
• Cupping score: 84.75 (Nordic Approach’s)
• Lot size bought: 60kg
• Relationship: This is Quaffee’s second coffee from the Biftu Gudina cooperative