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Ethiopia | Gemeda Elias Dube (Cup Of Excellence)

89
Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100  would have an intense acidity therefore considered for us as underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100  would have an intense acidity therefore considered for us as underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

This is a very special coffee that placed 19th at the first 2020 Ethiopian Cup of Excellence Competition. This is a Light/Medium roast optimised for filter and immersion brewing methods. In the cup it has delicate floral and berry notes followed by a lingering white chocolate aftertaste.

Weight
Grind

Description

Gemeda Elias Dube has been around coffee all of his life. Having grown up living on his father’s farm, at the age of 15, Gemeda first began helping tend the trees and learning the art of coffee production. Gifted a 7-hectare plot of land from his father at the age of 21, in just a decade, Gemeda has grown his inheritance to span an impressive 86 hectares. As well as managing his land, Gemeda helps to manage a collective of 103 farmers encompassing a further 490 hectares. As well as providing support to the farmers, Gemeda helps to provide improved seedling and technical support, ensuring quality of production. From his land and the 103 out-growers farms, Gemeda is producing and collecting an impressive 1,340,000kg of coffee annually; quite the increase compared to the production from his first 7 hectares he was gifted just some 10 years ago.

For this particular lot, the local Variety Kurume is used. A commonly known variety among farmers in the Guji and Gedeo Zones, including Yirgacheffe, the Kurume name is often applied to other JARC-selected varieties due to the similarities in the tree's appearance. It is important to note that varieties in Ethiopia fall within two main groups ---- regional or local landraces (of which there are at least 130) or JARC varieties. It is still very hard to tell but it is highly likely that this lot contains a great percentage of JARC 7410 and 74112 varieties, developed in 1974 by the JARC, which are directly descended from local landraces indigenous to the Gedeo Region. Most farmers have a mix of both the improved and the indigenous landrace varieties on their farms. Gemeda processes both natural and washed coffee, which is auctioned through Ethiopian commodity exchange ECX. For the 2020 Ethiopian Cup of Excellence Competition, Gemeda submitted multiple coffees, managing to place two natural coffees in 19th and 24th, with scores of 87.79 and 87.43. ‘‘This kind of competition is what quality producers like us can benefit from,’’ Gemeda said.

VARIETALS

Kurume

ALTITUDE

1878 / 1978 meters above sea level

PROCESSING

Natural

TASTE

Blackberry / Elderflower / Honey

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