A sweet and delicate coffee with flavours reminiscent of stone fruit, flowers and white tea.
|Dimensions||23 × 15 × 7.5 cm|
Whole coffee beans, organic certified by Debio NO-ØKO-01
Three years ago, Khalid built a new wet mill on his farm. He is now able to produce washed coffees whereas before we were only able to buy natural- and honey processed coffees from him. Interestingly I find his washed coffee to be much more expressive and flavourful with more of the classic citrus, stone fruit and floral flavours that is so common for the best Ethiopian coffees.
Having said that, this coffee has a slight less intense acidity compared to a lot of other washed Ethiopian coffees we have offered over the years. It is not a typical Yirgacheffe or Guji – like coffee, but that is probably because it is grown in a different area and are made up from different cultivars. The washed coffees from Echemo are very delicate and soft. I find it is like drinking a white tea with some nice notes of peach and florals.
Like many Ethiopian and Geisha coffees, this coffee can produce a bit more fines (dust) during grinding which means it might clog your paper filter when brewing filter style like V60, Kalita or similar. Hence you might experience much longer brew times. My recommendation is to not grind coarser but rather try to agitate the slurry less while brewing and let it take some more time to finish. High extractions of this coffee only makes this coffee more aromatic and sweet.
Khalid is mainly growing old cultivars that was planted by his grandfather many years ago. When establishing the farm, Khalid’s grandfather selected seeds from wild coffee trees from the the nearby Coche forest and the trees he planted are still producing well today.
The coffee cherries are selectively hand picked by hired workers from the local community.
The cherries are de-pulped with a small disc de-pulper. Once de-pulped, the parchment coffee, with it’s mucilage still on, is wet fermented in clean water for about 12 – 24 hours. After fermentation the coffee is graded and washed in a small washing channel in order to remove the remaining mucilage and grade out the light coffee beans.
The coffees are dried on elevated drying tables where defect parchment coffee gets sorted out by hand. Drying the coffee takes about 10 – 12 days. During daytime the coffees are raked to ensure even drying. The drying tables are covered during the hottest times of the day to avoid over heating and also at night time to prevent condensation. The drying process is finished when the moisture content in the coffee beans is between 10-12%. After drying, the coffees are stored in jute bags before delivery to the dry mill. The coffee is de-hulled before the green coffee beans are transported to the mill in Addis Ababa where they get cleaned and sorted before packaging for export. The coffee was packed, exported and stored in jute bags with a grain pro bag liner.
We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.
We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.
In an attempt to find a farmers we could start working more closely with in Ethiopia, we went on a trip in December 2018 to visit a handfull of farms in the western part of the country. Out of those visits we ended up buying from three different farms where Echemo is the smallest one of them.
Echemo is a 35 hectare coffee farm located at 2100 masl in Goma, Jimma , close to the town Agaro. It is owned and farmed by Khalid Shifa who inherited his farm from his Grandfather.
Khalid is mainly growing old cultivars that was planted by his grandfather many years ago. When establishing the farm, Khalid’s grandfather selected seeds from wild coffee trees from the the nearby Coche forest and the trees he planted are still producing well today. Most of the old trees are so tall that you are literally walking underneath a canopy of coffee trees on the farm. Workers even have to climb the coffee trees in order to harvest the cherries.
Khalid recently built a new wet mill on his farm. He is now able to produce washed coffees whereas before we were only able to buy natural- and honey processed coffees from him.
He also produces delicious honey on the farm with traditional bee hives that are placed high up in the canopy of the native trees on the farm. Khalid is also planting new native trees in order to re-build the forest which used to be on his farm. The goal is to grow his coffee inside the forest so that the coffee trees will be shaded from the sun by natural shade and to preserve the land for future generations.
Khalid Shifa is both a farmer and also a licensed exporter of coffee. We pay him an F.O.B. Price of USD 5,- per lb for his coffees, but milling and transportation inside Ethiopia is paid by Khalid. For logistics we have been cooperating with the French coffee importer Belco Trading. They help us move the coffees from Ethiopia to Norway and communicate and organise logistics with Khalid. Belco is also providing valuable support to farmers like Khalid in terms of training in agronomy and processing techniques.
Browse our brewing guides to learn how to make great tasting coffee at home. No matter if you’re making french press, filter coffee, iced coffee or espresso – we’ll help you get the most out of your coffee.