Ethiopia Guji Adola 衣索比亞 古吉 阿朶拉

Sold Out RM500.00 MYR

柑橘、柚子、甜桃、花香
Citrus. Peach. Grapefruit. Floral.

About this coffee :

古吉（Guji）是衣索比亞南部奧羅米亞（Oromia）地區的一部分，毗鄰著名的耶加雪菲（Yirgacheffe）微型區域所在的Gedeo區（SNNPR）。這個陡峭的綠色區域既肥沃又高，大部分咖啡生長在2,000m以上。

大多數有貢獻的農民擁有不到一公頃的土地，他們只是作為後院經濟作物種植咖啡。咖啡通常會散佈在其他自給農作物中，例如甘藷，芒果和鱷梨，但該地區沒有其他主要的經濟作物。

每天約有700-800個小農戶向濕磨機運送少量咖啡果。平均而言，農民的農場規模不到1公頃。默認情況下，大多數咖啡是有機的。有機堆肥很普遍，因為農民根本沒有錢來施用化肥，而修剪則不那麼普遍。

然後將咖啡果手工分選為成熟和未成熟的果實，以獲得更甜，更乾淨的產品。 去皮後發酵隔夜後並用乾淨的山區水洗滌，與內果皮將在非洲乾燥床上根據天氣情況在陽光下乾燥約10-12天。 在中午和晚上，咖啡用遮陽網遮蓋。

這是一支非常清爽的衣索比亞咖啡。 明亮充滿活力的柑橘和桃子香氣，並帶有一些洋甘菊花香。 美妙的下午咖啡。

Guji is part of the Oromia region in southern Ethiopia, next door to Gedeo Zone (SNNPR) where the famous Yirgacheffe micro-region is located. This steep, green area is both fertile and high, with much of the coffee growing at 2,000m and above. 

Most contributing farmers own less than a hectare of land, and they grow coffee simply as a backyard cash crop. Coffee will usually be interspersed with other subsistence crops, such as sweet potato, mangos and avocados, but there are no other primary cash crops grown in the region.

About 700 - 800 smallholder farmers delivering tiny amounts of cherries daily to the wet miller. On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common as farmers simply don’t have the money to apply chemical fertiliser, pruning less common.

The cherries are then hand sorted for un-ripe and overripe cherries to get a sweeter and cleaner product. After depulped and washed with clean mountain water, the parchments are dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.

This coffee is a very refreshing Ethiopian coffee. Bright vibrant citrusy and peach aromatics, finish with some floral chamomile notes. A wonderful afternoon cuppa. 

Brewing Recipe : 

Ethiopia Guji Anasora 衣索比亞 古吉 安娜索拉

Sold Out RM500.00 MYR

熱帶水果、核果、菠蘿、檸檬汽水
Tropical Fruits. Stone Fruits. Pineapple.

About this coffee :

Anasora咖啡是一個年輕的咖啡種植園，在Anasora山區生產精品咖啡，它是著名的衣索比亞古吉優質咖啡產地。在Guji，他們以達到可持續和優質咖啡生產的最高標準而自豪。該地區在受政府和社會保護者保護的林帶下開始生產。 Anasora周邊的農民制定了一項計劃，以生態友好型生產為目標，並通過協助他們確保高質量的生產和良好的財務狀況來承擔社會責任。

整個Anasora地區是衣索比亞的一個年輕咖啡生產地區，海拔最高，品質來源極佳。 Kerchanshe在Anasora具有強大的基礎，並與農民合作以提高質量並確保他們的財務狀況得到改善。

這衣索比亞咖啡是有豐富水果風味，帶有熱帶水果，核果和菠蘿的果香。一杯乾淨多汁的咖啡，可以讓您早上好開始的咖啡。

Anasora coffee is a young coffee plantation that produces speciality coffee in the mountains of Anasora, and It is home to the famous Ethiopian Guji exceptional coffee producing area. At Guji, they pride themself in achieving the highest standards of sustainable and excellent coffee production. The area starts production under a forest belt, which is protected by the government and social protector. The farmers surrounding the Anasora have a plan for outgrowing schemes with the objective of eco-friendly production and socially responsible by assisting them to ensure quality production and good financial status.

The whole Anasora area is a young coffee production area from Ethiopia with the highest altitude and super beautiful quality sourcing area. Kerchanshe has a strong base in Anasora and working with farmers to improve quality and to ensure their finances has to be improved.

This Ethiopian coffee is super fruity one, with loads of fruity notes of tropical fruit, stone fruit and pineapple notes. A clean juicy coffee that makes a great morning cuppa to start your day.

Brewing Recipe : 

Ethiopia Guji Dasaya G1 衣索比亞 古吉 紫風鈴 G1 日曬

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葡萄、藍莓、水蜜桃、芒果、草莓、佛手柑、紫羅蘭
Grape. Blueberry. Peach. Mango. Strawberry. Bergamot. Violet.

About this coffee :

Dasaya 在衣索比亞的原文為 Dawala Samayawi，意思就是紫色的風鈴！豆如其名，品飲時不斷令人聯想到紫色、藍色的水果，充滿了粉紫色的甜蜜泡泡。藍莓、葡萄等水果甜密的香氣，紫羅蘭的花香，尾段略帶薰衣草香氣的如風鈴般清澈的涼感為這支熱情洋溢的日曬作品，增添清新的美妙氣質。

2021 到貨的批次，入口經典飽滿的藍莓、草莓及莓果風味之外，尾韻浮現的水蜜桃及紫羅蘭花韻，讓品飲經驗的層次感與結構更加完整。

Ethiopia may be the birthplace of coffee, but is it a complex country when it comes to regions and identification. Coffee can be identified in various ways, including region, zone, processing mill or simply by a local name.

Located in the Guji Zone of the Oromia Region, this town has an elevation of 1758 meters above sea level. It lies within the Sidamo region. Coffees from this region typically have strong berry aromatics with orange acidity and caramel/toffee sweetness.

This Ethiopian coffee is a fruit bomb! Explosive fruity notes of blueberries, strawberry and grapes on the first sip, finish with a lovely aftertaste of violet. For Ethiopian coffee fan, you have to try this out.

Brewing Recipe : 

Ethiopia Guji Dasaya G1 衣索比亞 古吉 紫風鈴G1

Sold Out RM450.00 MYR

葡萄、藍莓果醬、桃子、玫瑰
Grapes. Blueberry Jam. Peach. Rose.

About this coffee :

Dasaya在衣索比亞的原文為 Dawala Samayawi，意思就是紫色的風鈴！豆如其名，品飲時不斷令人聯想到紫色、藍色的水果，充滿了粉紫色的甜蜜泡泡。藍莓、葡萄等水果甜密的香氣，紫羅蘭的花香，尾段略帶薰衣草香氣的如風鈴般清澈的涼感為這支熱情洋溢的日曬作品，增添清新的美妙氣質。

2021到貨的批次，入口經典飽滿的紫色葡萄汁及莓果風味之外，尾韻浮現的佛手柑及烏龍茶花韻，讓品飲經驗的層次感與結構更加完整。

Ethiopia may be the birthplace of coffee, but is it a complex country when it comes to regions and identification. Coffee can be identified in various ways, including region, zone, processing mill or simply by a local name.

Located in the Guji Zone of the Oromia Region, this town has an elevation of 1758 meters above sea level. It lies within the Sidamo region. Coffees from this region typically have strong berry aromatics with orange acidity and caramel/toffee sweetness.

This Ethiopian coffee is a fruit bomb! Explosive classic fruity notes of blueberry & ripe sweet grape on the first sip, peach aromatics on the mid tone & finish with a lovely aftertaste of roses. An expressive natural coffee that makes a must try for all Ethiopian coffee fans.

Brewing Recipe:

200g pack coffee ship in 1-2 working days
1kg pack is roast to order, ships within 3-5 working days

Ethiopia Guji G1 Natural 衣索比亞 古吉 G1 日曬

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覆盆子、杏、葡萄糖
Raspberry. Apricot. Grape Candy.

About this coffee :

As well as our Ethiopian coffee from the Yirgacheffe region, Guji lots have really good conditions to grow in the "kebele" Hadeso. The coffee is delivered to the station by around 700 small producers. The majority of these family farms cultivate an average of 2-5 hectares in size located 1900-2100m above sea level.

The people do an excellent job especially in processing coffee. The coffees are carefully washed, dried and sorted out. In the highlands, the coffee has more time to grow and therefore more time to unfold different characters. Generally speaking, the coffee to be found here is amazingly fruity and has floral flavours with an outstanding rating! 

Like Yirgacheffe, the people of Guji have a long tradition of coffee cultivation. This natural heirloom coffee is refreshing and vibrant. Bursting fruitiness of raspberry, sugarcane & grape candy sweetness. An Ethiopian coffee that delights your day. 

Brewing Recipe :

Ethiopia Guji G1 Washed 衣索比亞 古吉G1 水洗

Sold Out RM450.00 MYR

Jasmine.  Bergamot. Honey.

About this coffee :

As well as our Ethiopian coffee from the Yirgacheffe region, Guji lots have really good conditions to grow in the "kebele" Hadeso. The coffee is delivered to the station by around 700 small producers. The majority of these family farms cultivate an average of 2-5 hectares in size located 1900-2100m above sea level.

The people do an excellent job especially in processing coffee. The coffees are carefully washed, dried, and sorted out. In the highlands, the coffee has more time to grow and therefore more time to unfold different characters. Generally speaking, the coffee to be found here is amazingly fruity and has floral flavours with an outstanding rating! 

Like Yirgacheffe, the people of Guji have a long tradition of coffee cultivation. This washed heirloom coffee is soothing & delicate. You'll get lovely jasmine floral aromatics, bergamot brightness & honey sweetness. A nice delicate cuppa perfect for the evening.

Brewing Recipe :

Ethiopia Guji Gerbicho G1

Sold Out RM450.00 MYR

花香。 漿果。 芒果。
Floral. Berries. Mango.

About this coffee :

This coffee is from a private processing site near Bule Hora in Southern Ethiopia's Guji Zone. About 1,500 small farmers in the area sell their cherry at the Gerbicho Rogicha site, where it is graded and dried in the whole cherry.

Typically, the whole cherry is put into soaking tanks where the "floaters" (under-ripe coffee) are removed. The coffee is then laid to dry on raised drying beds where it takes around 3 full weeks to dry. During this time workers tend to the drying beds, turning the coffee to facilitate even drying, and handpicking out any defects they see.

There are ample natural shade trees in the area, and the altitude of the farms ranges from 1750 to just under 2000 meters. The people in this area are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas. 

This natural Ethiopian has the classic fruity notes that we all love. Lots of berries, apricot, and mango fruity sweetness characteristics, finish with jasmine floral hint on the aftertaste. A very juicy coffee that makes a great morning cuppa. 

Brewing Recipe :

50g, 200g pack coffee ship in 1-2 working days

Ethiopia Guji Hada 衣索比亞 古吉 哈達村

Sold Out RM450.00 MYR

櫻桃、水果乾、金桔
Cherry. Dried Fruit. Kumquat.

About this coffee :

Welichu Wachu Industry PLC 通過增加農民對新技術，苗木品種，農業支持等的支持，為農民提供支持。 生產者在小塊土地上種植咖啡，通常總面積為0.5到3公頃。 他們的農場海拔2100米以上，為生產濃密的甜咖啡果提供了極好的條件。

經過精心挑選後，收集成熟的紅咖啡果並進行目視檢查，以去除未熟或過熟的咖啡果。 將櫻桃放在乾燥床上，工人在其中連續耙幹咖啡果以促進均勻乾燥。 乾燥大約需要9到12天。 將乾櫻桃運輸到亞的斯亞貝巴（Addis Ababa），在那裡進行去殼並準備出口。

這是衣索比亞咖啡中罕見的波旁和鐵皮卡Typica品種。 超級果味和清爽的咖啡，帶有櫻桃和杏子的果香香氣，明亮的金桔酸度非常適合您下午的咖啡。

Welichu Wachu Industry PLC supports farmers by increasing their access to new technologies, seedling varieties, agronomical support and more. Producers cultivate coffee on small plots typically 0.5 to 3 hectares total. Their farm altitudes of 2,100 meters above sea level and higher provide excellent conditions for producing dense, sweet cherry.  

After selective handpicking, ripe, red cherry is collected and visually inspected to remove any underripe or overripes. Cherry is placed on drying beds where workers continuously rake drying cherry to promote uniform drying. Drying takes approximately 9 to 12 days. Dry cherry is transported tAddis Ababa where is it dry milled and prepared for export.

This is a rare bourbon & typica variety that you can find in Ethiopian coffee. Super fruity & refreshing cuppa, with loads of fruitiness of cherries & apricot notes, brightness of kamquat that makes a great afternoon coffee to keep the day going. 

Brewing Recipe : 

Ethiopia Guji Hadeso G1 衣索比亞 古吉 哈迪索 G1

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花香、 覆盆子、 蘋果、 甘蔗。
Floral. Raspberry. Apple. Sugarcane.

About this coffee :

"Konjo Buna" means good coffee in Ethiopian. As well as our Ehtiopian coffee from the Yirgacheffe region, our Guji lots have really good conditions to grow in the "kebele" Hadeso. The coffee is delivered to the station by around 700 small producers. The majority of these family farms cultivate an average of 2-5 hectares in size located 1900-2100m above sea level.

The people do an excellent job especially in processing coffee. The coffees are carefully washed, dried and sorted out. In the highlands, the coffee has more time to grow and therefore more time to unfold different characters. Generally speaking, the coffee to be found here is amazingly fruity and has floral flavours with an outstanding rating! Guji Hadeso + Gigesa:

Like Yirgacheffe, the people of Guji have a long tradition of coffee cultivation. This natural heirloom coffee is refreshing and vibrant. Bursting fruitiness of raspberry, apple & sugarcane like sweetness, finishes with a lavender floral quality. An Ethiopian coffee that delights your day. 

Brewing Recipe :

Ethiopia Guji Hambela 衣索比亞 月見野櫻花 精選小珍珠

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莓果、百香果、啤酒花、荔枝、白桃
Berries. Lychee. Passion Fruit. Hops.

About this coffee :

罕貝拉位於古吉區。 它的典型非洲紅土地在 2120 masl 的相對較高的海拔下，每年可收穫約2340袋咖啡。

經典的日曬處理的非常謹慎，根據天氣情況，咖啡果在非洲高架床上整顆乾燥 14-21 天。 在整個曬乾過程中，每隔幾小時翻轉一次咖啡果，以確保在整個乾燥階段進行均勻的干燥和分選。

這日曬衣索比亞咖啡具有我們喜愛的莓果芳香。 帶有草莓，百香果，荔枝和白桃的多層次感的果香，超級乾淨的果汁甜度，並帶有啤酒花餘韻。 您第一口就會愛上它的衣索比亞咖啡。

Tirtira Goyo is located in Gotiti, a subregion of Guji. Its typical rich red African soil at a relatively high altitude of 2120 masl is able to offer an annual harvest of approximately 2340 bags of coffee.

The classic natural process is executed very carefully, the cherries dry in whole on African raised beds for 14-21 days, depending on the weather. Throughout the drying process, the cherries are turned every couple hours to ensure even drying and sorting is done on the entire drying stage.

This natural Ethiopian coffee has all the berries fruity notes we love. Complex fruity notes of strawberry, lychee, and passion fruit, super clean and juicy sweetness, finish with hints of hops floral qualities. An Ethiopian coffee that you'll fall in love with on the first sip. 

Brewing Recipe : 

Ethiopia Guji Hambella Wate Factory COE #35 衣索比亞 罕貝拉 花蝶處理廠 卓越盃第35名批次

Sold Out RM550.00 MYR

葡萄、接骨木花、桃子、巧克力
Grapes. Elderflower. Peaches. Chocolate.

About this coffee :

Wate 處理廠僅於 2019 年成立，位於海拔 2350-2450 米的極高海拔的漢貝拉地區。 由於高海拔、微氣候導致的高密度咖啡，該地區的收穫時間通常在一個月後。 Wate 擁有一些最好的加工設施，可以生產出最好的咖啡。

這種咖啡在未成熟的咖啡果中經過精心挑選，然後放入密封容器中進行低溫厭氧發酵6天。 強烈的熱帶水果和漿果味被創造出來，沒有任何壓倒發酵的味道。 然後咖啡在單層非洲凸起床上完成，以完成日曬處理到過程。

這厭氧咖啡是一支果花香濃郁的咖啡。 你會得到很多水果香氣，如葡萄、杏、桃子、接骨木花的花香，最後是巧克力餘韻。 衣索比亞咖啡迷都必須嘗試。

The Wate processing plant was only set up in 2019 located in Hambella region at an extremely high altitude at 2350-2450m asl. The harvest time around this area is usually a month later due to the high altitude, micro-climate induced high density coffee. Wate has some of the best processing facilities in order to produce some of the best coffee.

This coffee was carefully sorted out in immature cherries and then put in a sealed container for anaerobic fermentation for 6 days at a low temperature. Intense tropical fruit and berries notes are created without any overpowering over fermented notes. Then the coffee finishes on a single layer African raised bed to complete the natural process.

This anaerobic coffee is a fruity floral vibrant cuppa. You'll get lots of fruity notes like grapes, apricot, peach, hints of elderflower floral qualities, finish with some chocolate note. A must try for all Ethiopian coffee fans. 

Brewing Recipe : 

Ethiopia Guji Red Cherries Anearobic - Jacky Lai SP Series 衣索比亞 古吉 世界冠軍 Jacky Lai 特殊製程版 全紅櫻桃

Sold Out RM480.00 MYR

蘭姆葡萄、草莓、水蜜桃、藍莓、巧克力、波特酒
Strawberries. Peach. Blueberry.

About this coffee :

這個咖啡農場位於奧羅米亞（Oromia）南部的古吉（Guji）地區。人們被稱為Guji Oromo，咖啡種植已成為高原地區文化的核心部分。這是來自於耶加雪非（Yirgacheffe）和西達摩（Sidamo）的獨特咖啡。

這個農場是自家擁有和經營的，因此他們可以“直接”出售咖啡豆。他們建立了自己的干和濕的處理設備，自行處理所有收穫後的咖啡，監督質量管理並準備出口。

萊基（Lacky Lai）是世界冠軍烘焙師，他前往埃塞俄比亞古吉（Ｇuji）對這支咖啡進行了特殊加工。只選用成熟的紅櫻桃，然後將其在厭氧罐中發酵更長的時間，並在非洲床和溫室的陰涼處緩慢地長時間曬乾。

因此，這支咖啡含有爆炸性的果香，會讓您的味蕾嘗試到非一般的味道。磨開為葡萄乾、蘭姆葡萄、草莓及水蜜桃香氣，啜吸時以蘭姆葡萄、酒漬葡萄乾及櫻桃，緊接著草莓、藍莓夾帶著巧克力香，餘韻則以巧克力波特酒結尾，風味強勁紮實。難忘的衣索比亞咖啡。

This coffee farm is located in the southern Guji zone of Oromia. The people are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas. It's a distinct coffee from Yirgacheffe, and Sidamo.

This farm is family owned and operated, which allows them to sell their coffee "direct". They have built out their own wet and dry milling facilities, handling all post-harvest milling themselves, overseeing quality management, and preparation for export.

Jacky Lai is the world champion roaster who travelled to Ethiopia Guji to special process this coffee. Coffee cherries are picked strictly with ripe red cherries only, then its ferment in an anaerobic tank for a longer time & slow long drying on African bed & greenhouse shade. 

As a result, this coffee has explosive fruity aromatics that will stunt your palate. Bursting strawberry, peach & blueberry fruitiness with hints of chocolate aromatics, finish with port wine aftertaste. An Ethiopian coffee that you'll remember for life. 

Brewing Recipe : 

Ethiopia Guji Uraga Gomoro 衣索比亞 古吉 烏拉嘎 谷慕拉

Sold Out RM400.00 MYR

漿果。 櫻桃。 梨。
Mixed Berries. Cherry. Pear. 

About this coffee :

Guji coffee has been receiving a lot of attention from the specialty coffee world in the past several years, and for good reason. Many privately owned washing stations have sprung up recently in an area that has traditionally processed coffee using a natural (dry) method. The quality of these natural coffees can be outstanding, which isn’t surprising considering the area’s close proximity to Yirgacheffe.

“Close” is relative in terms of travel in Ethiopia where 100 km can mean a 10-hour drive, silver lining being the incredible variety of terrain and culture at relatively short distances.

Despite being located near to Yirgacheffe (as the crow flies,) we’ve seen a huge diversity of coffee profiles from Guji Zone, ranging from the sweet lemon candy and floral tea you might expect from the area, to heavy green melon, peach and rose flavours.

The natural process coffees are also spectacular, Grade 1 Naturals typically require additional labor-intensive drying and cherry sorting practices, resulting in more distinct, mixed berries fruit flavors with bergamot brightness. This coffee meant to be enjoyed with a friend or a partner, highlighting its aromatics and jammy sweetness

Brewing Recipe : 

50g & 250g pack coffee ship in 1-2 working days

Ethiopia Halo Beriti 衣索比亞 蓋迪奧 哈露 貝利堤合作社

Sold Out RM450.00 MYR

柳橙、柚香、紅糖、餘韻甘甜
Orange. Grapefruit. Brown sugar. Sweet aftertaste.

About this coffee :

Halo Bariti 是衣索比亞最新的合作社之一，自 2012 年才成立。成員都曾經是位於對面集水區的更大的 Worka 合作社的一部分。

該地區非常偏遠且未開發，這意味著與更北的錫達馬、耶加雪菲或科切雷相比，大多數農民控制的土地更多。 總體而言，Worka 區是衣索比亞整個國家海拔最高的種植區，產生了一些令人驚嘆的獨特香氣的咖啡。

這支日曬咖啡非常適合任何濾杯！ 多汁的橙子和葡萄柚果味，類似於耶加雪菲的標誌性風味。 以紅糖甜餘韻。 如果您喜歡水果炸彈咖啡，那這就是您的最佳選擇。

Halo Bariti is one of the newest cooperatives in Ethiopia, having been in existence only since 2012. The members all used to be a part of the larger Worka Cooperative, located on the opposite catchment area.

This zone is extraordinarily remote and undeveloped, meaning most farmers have more land under their control than farther north in Sidama, Yirgacheffe, or Kochere. The Worka zone in general is the highest altitude cultivation area in the entire country of Ethiopia, resulting in some stunningly unique cup profiles.

This Ethiopian coffee is perfect for any filter brew! Juicy mouthfeel of orange and grapefruit fruitiness that resemble the signature notes from Yirgacheffe. Finish with a brown sugar sweet aftertaste. If you love fruit bomb coffee, this is the one for you.

Brewing Recipe : 

Ethiopia Hambela Tirtira Goyo 衣索比亞 古吉 罕貝拉 瓦米娜鎮 馬蹄蘭/塔塔加優

Sold Out RM480.00 MYR

草莓、 水蜜桃、 芒果、 哈密瓜、 橙皮、 輕盈橙花香氣、 餘韻烏龍茶花韻
Strawberry. Peach. Mango. Orange blossom.

About this coffee :

Tirtira Goyo 位於古吉的 Gotiti 區。 它的典型非洲紅土地在 2120 masl 的相對較高的海拔下，每年可收穫約2340袋咖啡。

經典的日曬處理的非常謹慎，根據天氣情況，咖啡果在非洲高架床上整顆乾燥 14-21 天。 在整個曬乾過程中，每隔幾小時翻轉一次咖啡果，以確保在整個乾燥階段進行均勻的干燥和分選。

這日曬衣索比亞咖啡具有我們喜愛的水果芳香。 帶有草莓，桃子，芒果和橙花的多層次感的果香，超級乾淨的果汁甜度，並帶有烏龍花韻。 您第一口就會愛上它的衣索比亞咖啡。

Tirtira Goyo is located in Gotiti, a subregion of Guji. Its typical rich red African soil at a relatively high altitude of 2120 masl is able to offer an annual harvest of approximately 2340 bags of coffee.

The classic natural process is executed very carefully, the cherries dry in whole on African raised beds for 14-21 days, depending on the weather. Throughout the drying process, the cherries are turned every couple hours to ensure even drying and sorting is done on the entire drying stage.

This natural Ethiopian coffee has all the fruity notes we love. Complex fruity notes of strawberry, peach, mango and orange blossom, super clean and juicy sweetness, finish with oolong floral qualities. An Ethiopian coffee that you'll fall in love on the first sip. 

Brewing Recipe : 

Ethiopia Haru 衣索比亞 哈魯

Sold Out RM500.00 MYR

檸檬草、 核果、 柑橘、 可可豆
Lemongrass. Citrus. Stonefruit.

About this coffee :

這咖啡是由 Fikadu Abayneh 生產的。該公司由他的父親創立，菲卡杜（Fikadu）在伊爾加切夫（Yirgacheffe）成長，一生都在從事咖啡的行業。作為家族企業的第二代領導人，菲卡杜（Fikadu）具有新的願景，並正在探索改善其業務和所服務農民的生計的方法。

該工廠成立於六年前，Haru是處理站所在的小村莊的名稱。哈魯地區以生產優質產品而聞名，位於伊爾加切夫（Yirgacheffe）的中心。

坎凱蒂（Kanketi）從生活在處理廠附近的小農那裡購買了新鮮採摘的紅咖啡果。他們使用Agaarde Discpulper去除果皮和果仁，然後將豆子分級，然後將內果皮在水下發酵長達78小時，在通道中再次清洗和分級，然後在高架床上小心乾燥。

這水洗咖啡十分乾淨細膩。您會得到檸檬草和核果香的果香，散發出清新的柑橘味，並帶有可可的回味。午餐後一杯清爽的咖啡，可以慢慢享用。

This coffee was produced by Fikadu Abayneh, the owner of Kanketi Coffee export. The company was founded by his father, and Fikadu grew up in Yirgacheffe, immersed in coffee his entire life. As the second-generation leader of the family business, Fikadu has a new vision and is exploring ways to improve the business and the livelihoods of the farmers it serves. 

This mill was established six years ago and Haru is the name of the small village where the washing station is located. The Haru area is famous for producing quality and is located in the heart of Yirgacheffe. 

Kanketi buys freshly harvested red coffee cherries from the smallholder farmers living around the wet mill. They use an Agaarde Discpulper to remove the skin and fruit and grade the beans, after which the parchment is fermented underwater up to 78 hours, washed and graded again in channels before it’s carefully dried on raised beds.

This washed coffee makes a clean & delicate cuppa. You'll get the lovely aromatics of lemongrass and stonefruit fruity qualities, refreshing citrusy brightness and finish with a cocoa aftertaste. A lovely after lunch cuppa to enjoy in the afternoon.

Brewing Recipe : 

Ethiopia Haru #1

Sold Out RM380.00 MYR

Apple. Chocolate. Pear.

About this coffee :

This coffee was produced by Fikadu Abayneh, the owner of Kanketi Coffee export. The company was founded by his father, and Fikadu grew up in Yirgacheffe, immersed in coffee his entire life. As the second generation leader of the family business, Fikadu has a new vision and is exploring ways to improve the business and the livelihoods of the farmers it serves.

This mill was established six years ago and Haru is the name of the small village where the washing station is located. The Haru area is famous for producing quality, and is located in the heart of Yirgacheffe. 

Kanketi buys freshly harvested red coffee cherries from the smallholder farmers living around the wet mill. They use an Agaarde Discpulper to remove the skin and fruit and grade the beans, after which the parchment is fermented underwater up to 78 hours, washed and graded again in channels before it’s carefully dried on raised beds.

This washed coffee makes a clean & delicate cuppa. You'll get the juiciness of apple & pear, with some chocolate finish. A smooth & soothing cup of coffee. 

Brewing Recipe : 

Filter
15g of coffee to 250g of water
2.30 minutes

Roasted on 17th of August 八月十七號
50g & 250g pack coffee ship in 1-2 working days

Ethiopia Kochere Sheepherder 衣索比亞 耶加雪菲 科契爾 牧羊人

Sold Out RM480.00 MYR

花香、櫻桃、白柚、蜂蜜
Floral. Cherries. White Grapefruit. Honey.

About this coffee :

科契爾（Kochere）位於耶加雪菲（Yirgacheffe）鎮西南，靠近切勒萊萊科（Ch’elelek’tu）小村莊。 Kochere咖啡具有濃烈的水果茶味，柑橘和核果味也帶有這種香氣。當將其與日曬處理法結合使用時，結果表示為紅醋栗，酸橙和覆盆子檸檬水。

當然，在使衣索比亞咖啡與眾不同的過程中，處理過程也起著重要作用-既有明顯的衣索比亞咖啡，又有彼此區別的水洗咖啡或日曬咖啡。

直到最近，衣索比亞的小農戶和合作社種植的咖啡都必須通過ECX出售，ECX在這裡按地區，質量（1-5級）對批次進行分類，並且逃脫了大部分可追溯性。 2017年3月，衣索比亞總理批准了一項改革，允許合作擁有的清洗站直接出口其咖啡，從而可以分批出售頂級咖啡，提高農戶價格並提高對衣索比亞最優質咖啡的認可。

這是我們喜歡的經典水洗果花香衣索比亞咖啡。帶有可愛的菊花花香，櫻桃和白色葡萄柚味，並帶有蜂蜜甜味。絕對令人愉快的咖啡。

Kochere is southwest of the town of Yirgacheffe and near a little village of Ch’elelek’tu. Kochere coffees have a strong fruit tea–like note that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade.

Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural.

Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia.

This is the classic washed fruity floral Ethiopian coffee that we love. With lovely floral notes of chrysanthemum, pair with cherries and white grapefruit notes, finish with honey sweetness. Absolutely delightful coffee. 

Brewing Recipe : 

Ethiopia Konga Red G1　衣索比亞 耶加雪菲 孔加 G1

Sold Out RM380.00 MYR

草莓。紅酒尾韻。 奶油順滑口感
Strawberry. Winey. Buttery.

About this coffee:

這支衣索比亞日曬耶加雪菲孔加來自Abeyot Agaze擁有的孔加處理廠。孔加是一個靠近耶加雪菲鎮的小鎮。這個處理廠的咖啡豆多是來自於居住在附近的小農戶。

該農場的土壤是深紅色的粘土，再加上氣候和海拔高度，使該地區的咖啡味道通常表現出辨識性高的漿果，桃子和香草的風味，並具有鮮明的酸度。 這支耶加雪菲日曬咖啡豆是通過ECX（Ethiopia Commodity Excahnge）系統出口，並被ECX Central Liquoring Unit歸類為G1級的咖啡豆。 這支咖啡會讓您喜歡上衣索比亞咖啡。可口的紅色草莓味和蜂蜜甜味，帶有酒香和奶油的尾韻。

This Ethiopian Naturally processed Yirgacheffe Konga comes from the Konga washing station owned by Abeyot Agaze. The coffee is taken to the washing station by many small holders who live close by. Konga is a small town which is close to YIrgacheffe town.

This coffee will make you fall in love with Ethiopian coffee. Lovely red strawberry fruitiness & honey sweetness, with winey & buttery aftertaste. The best coffee to kickstart your day. 

Brewing Recipe : 

Ethiopia Limau Mkali 衣索比亞 Limau Mkali

Sold Out RM400.00 MYR

巧克力、檸檬草、花香
Chocolate. Lemongrass. Floral

About this coffee:

這衣索比亞水洗咖啡豆來自 Kochere 的處理廠。 許多附近的小農將咖啡帶到洗滌站。 Kochere 是一個靠近 Yirgacheffe 鎮的小鎮。

該農場的土壤是深紅色的粘土，再加上氣候和海拔高度，造就了該地區的優質杯子，這些杯子通常具有漿果，桃子和香草的風味，並具有鮮明的酸度。 這種咖啡是通過 ECX（埃塞俄比亞商品交易所）系統出口的，並被 ECX 中央液化部門歸類為1級 G1 水洗咖啡。

這衣索比亞咖啡舒緩如雲。 帶有類似茉莉花和菊花，巧克力和檸檬草香調的精緻花香，帶有柑橘味的悠長餘韻。

This Ethiopian washed processed coffee comes from the washing station in kochere. The coffee is taken to the washing station by many smallholders who live close by. Kochere is a small town which is close to YIrgacheffe town.

This Ethiopian coffee is soothing as a cloud. With delicate floral qualities that resemble jasmine and chrysanthemum, chocolate and lemongrass notes on mid tone, finish with hints of a citrusy long finish. 

Brewing Recipe : 

250g pack ships within 1-2 working days
1kg pack roast to order, ships within 3-5 working days from Malaysia

Ethiopia Shakiso 衣索比亞 夏奇索

Sold Out RM450.00 MYR

茉莉花、梨子、杏
Jasmine. Pear. Apricot.

About this coffee :

Kayon Mountain Coffee Farm佔地500公頃，種植咖啡約300公頃，自2012年起由Ismel Hassen及其家族擁有和經營。它位於亞的斯亞貝巴以南510公里處，物業跨越兩個村莊的邊界——塔羅和塞瓦納——位於衣索比亞沙基索區古吉地區的奧羅米亞地區。

Ismel 管理著 25 名長期全職員工和 300 名季節性員工，農場管理層提供免費交通服務以及為社區建設學校和行政大樓的財務支持。該農場與附近的採礦村爭奪季節性工人，因此伊斯梅爾和他的家人傾向於向採摘工人支付更高的工資，以激勵他們年復一年地回來。

Kayon Mountain 農場內有一個苗圃，利用樹蔭（gravilla、accacia 和其他本地樹木）來保護咖啡以及製造堆肥以自然施肥。伊斯梅爾不僅對農場本身的結構和管理一絲不苟，而且對收穫和加工也一絲不苟。日曬和水洗批次均在該物業生產。

這水洗咖啡很精緻，喝了令人愉悅。帶有梨子和杏子的標誌性果香，搭配茉莉花香。我們很想在傍晚一邊欣賞日落一邊享用這杯咖啡。

The Kayon Mountain Coffee Farm covers 500 hectares with about 300 hectares planted in coffee, and has been owned and operated by Ismel Hassen and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.

Ismel oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismel and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.

Kayon Mountain farm has a nursery on-site, and utilizes shade (gravilla, accacia, and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismel is meticulous about not only the structure and management of the farm itself, but also the harvesting and processing. Both Natural and Washed lots are produced on the property.

This washed coffee is delicate and absolutely delightful. With the signature fruity notes of pear & apricot, pair with a jasmine floral finish. We would love to enjoy this coffee in the evening while enjoying the sunset.

Brewing Recipe : 

Ethiopia Sidama Bensa G1 Carbonic Maceration 衣索比亞 西達馬 班莎 G1 厭氣處理

Sold Out RM500.00 MYR

漿果。 桃子。 葡萄。 蜂蜜。
Berries. Peach. Grape. Honey.

About this coffee :

Damo Village的這批產品採用釀酒所固有的厭氧發酵技術進行處理，隨著CO2滲透到皮膚中以影響獨特的化學反應，該緩慢吸收了每棵咖啡果的香氣。經過控制的發酵後，將櫻桃從其氣密的腔室中復活，並放在高架床上休息。

Damo村位於衣索比亞 Sidama 區的 Bensa woreda。 Ardent Coffee Export在一個清洗站處理咖啡，當地的咖啡種植者在海拔1800-2,000米的地方種植咖啡，並根據當前的衣索比亞咖啡名稱歸類為“ A”。

成立於2008年， 將新鮮紅咖啡果，通過洗滌和自然（幹）方法以及諸如蜂蜜，厭氧和碳浸漬的實驗方法進行加工。還向農民提供了培訓，重點是加工方法，有機材料的再利用和施肥以及水的衛生。”

這是一支優質的水果炸彈咖啡。帶有漿果，桃子和葡萄汁味的爆炸性風味，尾韻帶有甜蜜的蜂蜜甜味。衣索比亞咖啡迷必須嘗試的！

This lot from Damo Village was processed with an anaerobic fermentation technique native to wine-making that slowly draws out the flavour in each individual cherry as the CO2 penetrates the skins to affect unique chemical reactions. After controlled fermentation, the cherries are resurrected from their gassy chambers and laid to rest on raised beds.

Damo Village is located in the Bensa woreda of the Sidama Zone of Ethiopia. Ardent Coffee Export processed coffee at a washing station where contributing local coffee farmers grow their coffee at 1,800 - 2,000 meters above sea level and categorized as “A” according to the current Ethiopian coffee designation.

Established in 2008, fresh red cherries are processed by washed and natural (dry) methods as well as experimental methods like honey, anaerobic, and carbonic maceration. Training is also provided to farmers with emphasis on processing methods, re-using organic materials and fertilization, and water sanitation."

This a berrilicious fruit bomb quality coffee. Explosive notes of berries, peach and grape juicy mouthfeel, with delicate honey sweetness on the aftertaste. A must try for Ethiopian coffee fans!

Brewing Recipe :

50g, 200g pack coffee ship in 1-2 working days

Ethiopia Sidamo Bensa Odako Natural Lot 21 衣索比亞 西達摩 班莎 歐德口村 微批次 日曬

Sold Out RM680.00 MYR

薰衣草、藍莓、水果軟糖、蜂蜜、濃郁果汁感
Lavender. Blueberry. Fruit Jelly. Honey. Juicy.

About this coffee :

衣索比亞 Sidama Bensa Odako 來自 650 個家庭農場，這些農場圍繞 Bensa 洗滌站組織起來，Bensa 洗滌站位於衣索比亞南部國家、民族和人民地區 (SNNPR) 州的 Sidama 區。

在收穫季節，生產商每天都會將成熟的咖啡果送到 Bensa 工廠。在清洗站，咖啡被仔細分類，並以薄層形式放置在升高的干燥床上，並在乾燥過程的前幾天每 2 到 3 小時翻轉一次。根據天氣情況，咖啡豆會乾燥 15 到 21 天，直到咖啡豆中的水分減少到 11.5%。然後將豆子運往衣索比亞首都亞的斯亞貝巴，在出口前進行碾磨和裝袋。

這微批次天日曬咖啡是一款超級果花香的咖啡。你會得到令人著迷的薰衣草芳香和標誌性漿果的藍莓和覆盆子味，蜂蜜的甜度和多汁的咖啡。我們期待的完美下午茶。

Ethiopia Sidama Bensa Odako is sourced from 650 family-owned farms organized around the Bensa washing station located in Bensa a woreda located in the Sidama Zone within the Southern Nations, Nationalities and Peoples' Region (SNNPR) State, Ethiopia.

Producers deliver ripe cherries to Bensa mill every day during the harvest season. At the washing station, coffee is carefully sorted and placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 15 to 21 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.

This microlot natural coffee makes a super fruity floral cuppa. You'll get the mesmerising lavender aromatics & signature berries of blueberry & raspberry notes, honey sweetness & very juicy coffee. The perfect afternoon cuppa that we look forward to.

Brewing Recipe : 

Ethiopia Sidamo Morea G1 衣索比亞 西達摩 檸檬花蜜/茉莉雅 G1

Sold Out RM450.00 MYR

佛手柑、桃子、野薑花、伯爵紅茶
Bergamot. Peach. Honey. Earl Grey.

About this coffee :

檸檬、花(茉莉花、咖啡花、野薑花、梔子花等)、蜜是水洗衣索比亞精品咖啡最經典的風味元素。還記得十數年前，當賽風盛行之時，一壺水洗衣索比亞在上壺留下的檸檬花蜜的沁鼻香氣，偌一陣風的將許多人吹進了單品精品咖啡的大門。

Morea由圓石團隊發想自水洗衣索比亞的經典風味元素，Nora在衣索比亞指的是檸檬/萊姆，Mare則是蜂蜜，合而為一的Morea就是檸檬蜂蜜。音譯的茉莉雅，巧妙結合了第三個花的風味元素，恰如其分的展現了這支產品想要表現的風格。

檸檬花蜜/茉莉雅除了經過產地杯測及裝船前樣品的測試，最後在入倉取樣測試風味符合預期後才能推出。檸檬花蜜/莫莉雅 20/01批次一定讓你喝得到檸檬、蜂蜜與花的三元素，在特定的烘焙點及適當養豆之後，甚至會出現難得的野薑花風味，非常好喝。

Lemon, flowers (jasmine, coffee flower, wild ginger flower, gardenia, etc.), honey are the most classic flavour elements of Ethiopia specialty coffee. I still remember a few years ago, when the competition was prevailing, the smell of lemon nectar left by Ethiopian washed coffee, a gust of wind blew many people into the door of single-origin specialty coffee. 　

Morea was sent by the team to think of the classic flavour elements of Ethiopia washed coffee. Nora refers to lemon/lime in Ethiopia, Mare refers to honey, and the combined Morea is lemon honey. The transliterated Jasmine cleverly combines the flavour elements of the third flower, which appropriately shows the style that this product wants to express. 　

Lemon Nectar/Morea can be released only after it has been cupped at the place of origin and tested on samples before shipment. Finally, it will be released after the warehousing sampling test and the flavor meets expectations.

Lemon Nectar/Morea 20/01 batch will definitely allow you to enjoy the three elements of lemon, honey and flower. After a specific roasting point and proper resting, there will even be a rare wild ginger flower flavour, which is very delicious.

Brewing Recipe :