Echemo – Christmas Edition

17,38

A sweet and aromatic "Christmas edition" coffee with flavours reminiscent of stone fruit, flowers, honey and mint.

Additional information

Weight 0.311 kg
Dimensions 23 × 15 × 7.5 cm
Cultivar

Flavour Notes

Producer

Country

Ethiopia

Region

Goma, Jimma

Process

Washed

Harvest

Roast Profile

Contents

Whole coffee beans, organic certified by Debio NO-ØKO-01

Bag Size

250g

Quantity

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. 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.

 

This coffee has a slight less intense acidity compared to a lot of other washed Ethiopian coffees we have offered over the years, but it does not mean it is not packed full of flavour. I love how this coffee changes in flavour as it’s temperature drops, so make sure you taste it at different temperatures for maximum enjoyment.

 

 

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.

ECHEMO PRODUCTION PROCESS
Picking and sorting

The coffee cherries are selectively hand picked by hired workers from the local community.

Depupling, fermenting & washing

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.

Drying

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.

DO YOU SHIP INTERNATIONALLY?

Yes, we are pleased to offer international shipping with either DHL or Norwegian Post (Posten). Unfortunately, due to customs challenges we are not currently able to ship to Russia or Greece, but we are working on finding a solution for these countries.

Note: There are some countries we are only able to send to with DHL at the moment as the Norwegian Postal  Service is not able to deliver to all countries due to the Covid-19 pandemic. Please check this website if your country is open for postal delivery with normal mail.

HOW MUCH DOES SHIPPING COST?

The shipping cost varies based on how many bags you order and the shipping method you choose. It is calculated during checkout.

Norwegian orders: We use Posten for packages delivered within Norway. With this service you can choose between normal mail without tracking or “Pick-up parcel” with tracking and delivered to your local pickup point.

International orders: Customers based outside of Norway can choose between Norwegian mail service with no tracking or DHL with tracking.

WHEN WILL I RECEIVE MY COFFEE?

Below you will find the estimated shipping times for the two shipping services we offer.

Norwegian Post (Posten)

Norway: 2 – 5 days
United States: 5 – 10 days
Rest of world: 7 – 20 days

EU: Not available.

DHL (Tracking provided)

Europe: 2 – 3 days
Rest of world: 3 – 4 days

Please note that because of varying degrees of lock downs due to the Covid-19 situation, deliveries outside of Norway with postal service may take anywhere from 1-6 weeks. DHL is not affected by this delay in a significant way. However this won’t affect the quality of your coffee. The bags are flushed with Nitrogen gas before they get vacuum sealed which maintains the freshness.

For more information, please see our Shipping Information page. If you still have any question, please send an email to hello@timwendelboe.no.

FILTER

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.

ESPRESSO

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.

Echemo

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.

Transparency

Khalid Shifa is both a farmer and also a licensed exporter of coffee. We pay him an F.O.B. Price of USD 4,50 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.

See the farm on Google Maps

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