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Origin Coffee Roasting Ethiopia Koke Shalaye Supernatural coffee black bag 250g

Origin Coffee Roasting - Ethiopia Yirgacheffe Koke Shalaye Supernatural

R 620.00

We receive fresh deliveries of these coffee beans several times per week. Please allow up to 2-3 working days after you order for dispatch in case we need to wait for the next delivery.


Believed to be the birthplace of coffee as we know it, Ethiopia is one of the best known and most appreciated coffee producers in the world of specialty coffee. It’s certainly a favourite single origin at Cape Coffee Beans, typically offering bold fruit flavours and floral aromatics with a pleasantly bright acidity. Ethiopia is also the largest coffee producer and consumer on the African continent, with coffee accounting for about a third of the East African country’s exports.

Coffees from the Yirgacheffe region of Ethiopia, such as this limited reserve lot roasted by our friends at Origin Coffee Roasting, tend to get specialty coffee enthusiasts quite excited. Yirgacheffe coffees are known for being especially fruit-forward and complex, even compared to other Ethiopian coffees, and it’s for this reason that Yirgacheffe is often hailed as the Champagne province of the coffee belt.

This particular Yirgacheffe coffee has undergone a novel, experimental processing method called “supernatural” processing, overseen by Colombian producer Elkin Guzman, who has gained notoriety in recent years for pushing the boundaries of coffee processing. Traditional natural processing involves leaving coffee cherry to dry in direct or indirect sunlight with the cherry still on, for several days. Over this period, the natural sugars in the coffee seed and fruit act as a catalyst for fermentation, ultimately resulting in bright, fruity flavours in the coffee bean.

Supernatural processing also entails leaving the skin and fruit on the bean while it dries, but in this case cherry is placed inside of semi-permeable containers, away from sunlight and with limited airflow. Internal temperature and moisture conditions are tightly monitored throughout the process, and the result is an even sweeter and fruit-forward coffee than a regular natural.

Phaedon's tasting notes

I was so intrigued to taste this coffee... one of my favourite origins, produced by one of my favourite producers (who happens to live on the other side of the planet from where the coffee was grown), roasted by some of my favourite coffee professionals in Cape Town. It lived up to expectations in that it was not comparable to anything I'd tasted before.

My notes do read a little like a Colombian experimental process, Ethiopian mash-up. There's mention of subtle fruity and floral notes, a subtle acidity, perhaps a bit of a honey sweetness. There are also quite a lot of pomme-fruit allusions, from malic acidity to cloudy apple juice. I also picked up a bit of a musky melon note in my Chemex and in batch brew. This coffee is quirky, to say the least.

It's also highly enjoyable, particularly in pour-overs, batch brew, and even a siphon brew or moka pot. I found my other immersion brews toned down the quirky loveliness a bit too much, so I'd stay away from those. You still have plenty of brewing options to work with!

Origin’s notes

  • Flavour: Orange marmalade, orange soda, raspberry finish
  • Body: Gummy, medium
  • Acidity: medium malic acid
  • Roast: Light-medium
  • Suggested brewing methods: AeroPress, siphon, plunger, espresso & milk, v60

Coffee details from Origin

  • Country: Ethiopia
  • Region: Yirgacheffe
  • Farm: Smallholder farms surrounding Koke Shalaye washing station
  • Producer: Elkin Guzman
  • Altitude: 1973masl
  • Varietals: Jarc varieties (74110, 7412 and 74165)
  • Processing: Supernatural