Ethiopia Sidamo Twakok G1 衣索比亞 西達摩 桃子甜心/桃可可 G1

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檸檬皮、水蜜桃軟糖、佛手柑、雞蛋花、伯爵紅茶、柚子、雞蛋花
Lemon Zest, Peach Fudge, Bergamot, Frangipani, Earl Grey, Grapefruit, frangipani

About this coffee :

乾香為檸檬皮、水蜜桃軟糖、佛手柑、雞蛋花與伯爵紅茶香氣。入口為甜蜜飽滿的水蜜桃汁、水蜜桃紅茶，隨後浮出檸檬皮、柚子、佛手柑與雞蛋花香，餘韻帶有伯爵茶香，水蜜桃與甜美花香交織綿延，線條鮮明且豐富多變。

Twakok 在衣索比亞的原文是 Tafac Kok。Tafac是甜蜜的意思，Kok則是水蜜桃，於杯測時驚豔於它的獨特調性命名特命名為 Twakok，中文譯名為桃可可，恰如其分的說明其酸甜細膩的蜜桃風味。

水洗桃可可是我們在2019年在杯中風味得到靈感而推出的姊妹作，2019年一共推出一個批次。與日曬桃可可相同，水蜜桃、杏桃風味是必須的存在，從乾香、品飲到餘韻，都可以明顯感受到這個指標風味，不同於日曬風味的濃郁調性，水洗桃可可以清新的檸檬、梔子花、佛手柑等等愉悅的水洗衣索比亞調性妝點味譜，襯托甜蜜美好的水蜜桃主調。

Twakok” comes from the words “tafac,” which means “sweet” and “kok,” which means “peach.” Southern Ethiopia coffees like this one are largely produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region。

Whole ripe cherries are hand sorted for unripe and overripe by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. It's then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables

Skin drying the first hours under shade. 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.

The dry fragrance is lemon peel, peach gum, bergamot, frangipani and earl grey tea. The entrance is sweet and full of peach juice, peach black tea, and then emerges the fragrance of lemon peel, grapefruit, bergamot and plumeria. The aftertaste has the fragrance of Earl Grey tea. The peach and sweet floral fragrance are intertwined and stretched, and the lines are bright and rich and changeable.

Brewing Recipe : 

Ethiopia Wush Wush

Sold Out RM360.00 MYR

Black Tea. Floral. Jasmine.

About this coffee :

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

Wush Wush is a town located in the Keffa region in southern Ethiopia. This coffee is bought through a direct trade partnership with Homeland Organic Coffee estate.

Sorted, depulped & demucilaged are wet fermented in concrete tanks. Then the beans are rinsed in channels and floaters removed. It's dried under shade on raised beds with further sorting and then moved to beds in full sun drying. At night, the coffees are covered to protect from cold and potential frost.

This medium roast coffee makes a jammy & super sweet espresso. On long black or americano, you'll get the soothing floral blossom of jasmine. We like to brew with on French Press for a medium full bodied morning cuppa.

Brewing Recipe : 

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

Roasted on 3rd of November 十一月三號
50g & 250g pack coffee ship in 1-2 working days

Ethiopia Yirgacheffe 衣索比亞 耶加雪菲

Sold Out RM500.00 MYR

茉莉花. 梨子. 白葡萄.
Jasmine. Pear. White Grape.

About this coffee :

西達摩與耶加雪菲與古吉都是衣索比亞生產高品質精品咖啡的出口省。虽都以原生種著稱，但因地形，土壤，微氣候導致衣索比亞每個區域的咖啡豆各具特色。

水洗處理使得西達摩原生種具有清新淡雅的白花香氣，明亮的檸檬酸，輕盈茶感的體質，在具有深厚飲茶文化的亞洲國家尤其討喜。

Alongside Yirgacheffe & Guji, Sidamo is a renowned for producing quality specialty Ethiopian coffee. Due to the terroir and microclimate, coffee from each region will taste different even if they are all knowns "heirloom".

This washed heirloom from Sidamo smells like white flowers, with bright citric acidity and tea-like body. The profile is especially appealing to tea lovers.

Brewing Recipe : 

Ethiopia Yirgacheffe Boyefi 衣索比亞 耶加雪菲 波雅啡 莓果園

Sold Out RM450.00 MYR

草莓、藍莓、葡萄、水蜜桃、杏桃、花香
Strawberry. Blueberry. Grape Fruit. Peach. Apricot. Floral.

About this coffee :

Boyefi來自衣索比亞的Fere 以及Bota/Yefirafire，Fere是莓果的意思，Bota/Yefirafire則是花園/果園的意思，意思就是莓果園！ 　

磨開是撲鼻的草莓、藍莓、葡萄軟糖、百香果與芒果的甜蜜香氣。入口以草莓、藍莓、濃縮葡萄果汁為主調，伴隨著芬芳的紫羅蘭花香與玫瑰氣息，並帶有百香果、芒果與桃子風味，層次變化豐富，甜蜜多汁的質地與風味令人著迷。

This naturally processed Ethiopian comes from the Boyefi washing station. 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 strawberry, blueberry & raisin aromatic, pair with passion fruit & mango sweetness. A great coffee to kickstart your day. 

Brewing Recipe : 

Ethiopia Yirgacheffe Chelichele G1 衣索比亞 耶加雪菲 蓋德奧 潔蒂普 沃卡切切擂村 G1

Sold Out RM500.00 MYR

荔枝、糖漬檸檬、黑糖
Lychee. Candied Lemon. Brown Sugar.

About this coffee :

Kochere 地區的 Chelichele 村是衣索比亞咖啡的經典產地。 它海拔1,900-2,000米，晝夜溫差大，為咖啡生長提供了高質量的微氣候。 該地區大約有1,500名小農。

季節到來時，在非洲床上曬乾的精選成熟的咖啡漿果。 為防止過度發酵或發霉，必須每半小時攪拌一次，直到水果乾燥至適當的水分含量為止。 用機器去除果皮和果肉，然後用手去除，留下最優質的咖啡綠豆。

這是一種超級乾淨的衣索比亞水洗咖啡。 荔枝和糖漬檸檬的酸甜度，黑糖香甜，並帶有淡淡的紅茶芳香尾韻。 絕對是一個舒爽的下午咖啡。

The village of Chelichele in the Kochere region is a classic production area for Ethiopian coffees. It is 1,900-2,000 meters above sea level and has a large temperature difference between day and night, providing a high-quality micro-climate for coffee growth. There are about 1,500 small farmers in the local area.

When the season comes, hand-picked ripe coffee berries are sun-dried in the African bed. To prevent excessive fermentation or mold, they must be stirred every half hour until the fruit is dried to the proper moisture content. Remove the peel and flesh by machine, and then remove it by hand, leaving the best quality coffee green beans.

This is a super clean & juicy Ethiopian coffee. Juicy lychee and candied lemon brightness, lovely brown sugar sweetness with hints of black tea aromatics on the finish. Definitely makes a lovely afternoon cuppa.

Brewing Recipe : 

Ethiopia Yirgacheffe G1 Natural 衣索比亞 耶加雪菲 G1 日曬

Sold Out RM450.00 MYR

莓果. 蘋果. 杏仁果. 蜂蜜.

About this coffee :

Known as the birthplace of coffee, Ethiopia is provided with coffee for export from around 1.1 million farmers. This specific coffee is from a private wet mill in the local community in Yirgacheffe.

Yirgacheffe is part of the Sidamo region in southern Ethiopia, but its sometimes exquisite washed coffees are so well-known that is has been sub-divided into its own micro-region, which has been trademarked by the Ethiopian government. This steep, green area is both fertile and high – much of the coffee grows at 2,000 metres and above.

At first glance, Yirgacheffe’s hills look thickly forested, but in fact, it is a heavily populated region and the hills are dotted with many dwellings and villages’ growing ‘Garden Coffee’. There are approximately 26 cooperatives in the region, representing some 43,794 farmers and around 62,004 hectares of garden coffee. The production is predominantly washed, although a smaller amount of sundried coffees also come out of Yirgacheffe.

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. 

The cherries are sundried on the raised bed immediately after washing to remove any unripe floating cherries. It's then sundried for 14-21 days depending on the weather. Once dried, it's kept in storage for resting to stabilise its water activity. The cherries are hull right before sorting and bag for export.

This classic natural heirloom coffee is refreshing and vibrant. Bursting fruitiness of berries, apple & apricot candy sweetness. This is gonna be your daily cup of super fruity Ethiopian coffee. 

Brewing Recipe :

Ethiopia Yirgacheffe G1 Washed 衣索比亞 耶加雪菲 G1 水洗

Sold Out RM450.00 MYR

茉莉花. 藍莓. 柑橘. 蜂蜜.
Jasmine. Blueberry. Citrus. Honey.

About this coffee :

衣索比亞被稱為咖啡的發源地，約有 110 萬農民為出口提供咖啡。這種特定的咖啡來自耶加雪夫當地社區的一家私人處理廠。

Yirgacheffe 是衣索比亞南部 Sidamo 地區的一部分，但其有時精緻的水洗咖啡非常有名，以至於被細分為自己的小區域，該區域已被衣索比亞政府註冊為商標。這個陡峭的綠色區域既肥沃又高——大部分咖啡生長在 2000 米及以上。

乍看之下，耶加雪菲的山上森林茂密，但實際上，這裡是一個人口稠密的地區，山上散佈著許多民居和村莊，種植著“花園咖啡”。該地區約有 26 個合作社，代表約 43,794 名農民和約 62,004 公頃的花園咖啡。產品主要經過水洗，儘管少量的日曬咖啡也來自耶加雪菲。

人們做得很好，尤其是在處理咖啡方面。咖啡經過仔細清洗、乾燥和分類。在高地，咖啡有更多的時間生長，因此有更多的時間展現不同的特徵。

這款舒緩的水洗咖啡是一款迷人的傍晚咖啡。帶有茉莉花、經典藍莓和柑橘味的精緻花香，並以蜂蜜甜味收尾。這將是您每天一杯超級果味花香衣索比亞咖啡。

Known as the birthplace of coffee, Ethiopia is provided with coffee for export from around 1.1 million farmers. This specific coffee is from a private wet mill in the local community in Yirgacheffe.

Yirgacheffe is part of the Sidamo region in southern Ethiopia, but its sometimes exquisite washed coffees are so well-known that is has been sub-divided into its own micro-region, which has been trademarked by the Ethiopian government. This steep, green area is both fertile and high – much of the coffee grows at 2,000 metres and above.

At first glance, Yirgacheffe’s hills look thickly forested, but in fact, it is a heavily populated region and the hills are dotted with many dwellings and villages’ growing ‘Garden Coffee’. There are approximately 26 cooperatives in the region, representing some 43,794 farmers and around 62,004 hectares of garden coffee. The production is predominantly washed, although a smaller amount of sundried coffees also come out of Yirgacheffe.

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. 

This soothing washed heirloom coffee makes a lovely evening cuppa. With delicate floral qualities of jasmine, classic blueberries & citrusy notes & finish with honey sweetness. This is gonna be your daily cup of super fruity floral Ethiopian coffee. 

Brewing Recipe :

Ethiopia Yirgacheffe Gedeb Getachew 衣索比亞 潔蒂普 Getachew處理場

Sold Out RM450.00 MYR

熱帶水果。 玫瑰水。 野生草莓。
Duku Langsat. Rose Water. Wild Strawberry.

About this coffee :

Getachew是一位非常有經驗的生產商，以管理高質量，高效率的生產水平而聞名。大約600名小農戶將成熟的櫻桃運送到該清洗站，其中許多來自小型家庭農場，其中包括最近種植的改良品種樹以及傳統的老品種。一旦櫻桃被送到清洗站，就開始費力地挑選成熟的咖啡果。

接下來，將櫻桃在高架床薄層上乾燥以確保一致的發酵水平。這個過程需要費力的工作，並且不遺餘力地註意細節，以確保味道保持良好和穩定。該區域周圍的肥沃土壤與加工方法相結合，使最終的杯子更加精緻，集中，甜美而多層次感。

生產優質日曬咖啡具有挑戰性，與生產優質洗滌咖啡相比，它至少需要關注細節。然後將咖啡果手工分選為未成熟和未成熟的咖啡果，以獲得更甜，更乾淨的產品。

日曬咖啡通常在收割的後期進行加工，那是在較高海拔地區收割達到頂峰的時候。乾燥的第一面至關重要，並且在桌子上相對較薄，以避免發酵的味道，並且幾天后應達到約25％的“葡萄乾”階段。請務必小心移動櫻桃，以免損壞水果。

在第二階段，濕度從25％-12％起逐漸增加，並且白天不斷移動，需要在中午和晚上休息一下。快乾會增加水果味，使其不穩定，但慢干會產生黴菌和其他異味。如果您想要最高的質量水平，這是一個昂貴的過程，需要良好的人工和關注。

這是一種非常乾淨和充滿活力的衣索比亞咖啡。淡淡的馬來西亞熱帶水果 duku langsat 清甜度，加上熟悉日曬咖啡的野草莓味和玫瑰水花香。下午可以享受一杯可愛的咖啡。

Getachew is a very experienced producer who is known for his skill in managing high quality, efficient production levels. Around 600 smallholder farmers deliver ripe cherries to this washing station, many of which are from small family plots that include recently planted trees of improved varietals as well as traditional old varieties. Once cherries have been delivered to the washing station, the laborious hand selection of ripe cherries begin.

Next, cherries are dried on thin layers of raised beds to ensure consistent fermentation levels. This process requires intense labour and immaculate attention to detail to ensure the flavours are well maintained and stable. The rich soil around this area combined with the processing method contributes to a refined final cup that is focused, sweet and complex.

Producing great natural coffees is challenging and it requires at least as much attention to details as producing good washed coffees. The cherries are then hand sorted for unripe and overripe cherries to get a sweeter and cleaner product.

The natural coffee is normally processed at the later part of the harvest and that’s when the harvest is peaking at the higher altitudes. The first face of drying is crucial and are in relatively thin layers on the tables to avoid fermented flavours and it should reach what’s called the ‘raisin’ stage at about 25% moist in a few days. It’s important to move the cherries carefully to avoid damage on the fruit.

In the second phase, from 25%-12% moist, the layers are built up, and it’s constantly moved during the daytime, and needs some rest midday and at night. To fast drying will increase the very fruity flavours and make it unstable, but to slow drying can create mould and other off flavours. It’s a costly process that requires good labour and attention if you want it at the highest quality levels.

This is a very clean and vibrant Ethiopian coffee. With delicate duku langsat sweetness, pair with wild strawberry notes that's familiar with natural processed coffee, finish with rose water floral finish. A lovely coffee to enjoy in the afternoon. 

Brewing Recipe : 

Ethiopia Yirgacheffe Hafursa G1

Sold Out RM400.00 MYR

芒果。桃子。巧克力。
Mango. Peach. Chocolate.

About this coffee:

“ Hofsha” 最初是埃塞俄比亞鎮的一個村名，是四個地方行政區域中最小的一個。實際上，它位於傑爾哲羅市中心的西邊。

赫夫沙合作社成立於1975年。這是埃塞俄比亞的第一批合作先鋒。 Hervea合作加工廠的咖啡豆來源主要來自Herv Sha村。

山坡位於咖啡處理廠的西部，海拔從1,850米到最大2,100米。這兩個區域咖啡園的位置在海拔和傾斜方向上都非常好，這也構成了合作生產，這是優質生咖啡豆的基本條件。Hovsha 合作社於 2013 年加入了葉卡斯小農戶合作社聯盟（YCFCU，Yirgacheffe 咖啡農戶合作社聯盟），並同時獲得了“有機”和“公平貿易”認證。

霍夫沙合作社（Hovsha Cooperative）與伊爾加切夫（Yirgacheffe）的當地小農合作，採用了種植技術和諸如香蕉的農作物。種上各種有機肥料，並以自然方式控制病蟲害，以確保生態保護。這使咖啡的味道更純淨，更乾淨。

這款耶加雪菲咖啡具有令人讚嘆的風味。帶有大量成熟甜甜的芒果和桃子香氣的活力果味，非常多汁，如橘子汁和淡淡的巧克力味。絕對是令人難忘的耶加雪菲咖啡！

"Hofsha" was originally a village name in the town of Ethiopia, the smallest level of the four local administrative regions. In fact, it is next to the west of the downtown area of ​​Jerzyro.

The Hefsha Cooperative was established as early as 1975. It is Ethiopia's first wave of cooperative pioneers. The source of coffee berries in the Hervea Cooperative Processing Plant is mainly from the village of Herv Sha.

The hillside is located in the west of the treatment plant, with altitudes ranging from 1,850 meters to a maximum of 2,100 meters. The location of the two regional coffee gardens is very good both in elevation and in the direction of the slope, and this also constitutes a cooperative production, the basic conditions of excellent green coffee beans.

The Hovsha Cooperative joined the Yekas Filf Small Farmers Cooperative Alliance in 2013 (YCFCU, Yirgacheffe Coffee Farmers Cooperative Union), and at the same time obtain "organic" and "fair trade" certification.

The Hovsha Cooperative cooperates with local small farmers in Yirgacheffe to adopt planting techniques and crops such as bananas.
Interplanted and planted, planted with all hand and organic fertilizers, and controlled pests and diseases in a natural way to ensure ecological protection. This makes the taste of coffee purer & clean.

This Ethiopian coffee gives a big wow factor. With vibrant fruitiness of big sweet ripe mango & peach aromatics, very juicy like mandarin orange juice & hints of chocolate finish. Definitely a memorable Ethiopian coffee!

Brewing Recipe : 

Ethiopia Yirgacheffe Idido G1 衣索比亞 蓋德奧 艾迪朵村 G1 日曬

Sold Out RM450.00 MYR

白花、蔓越莓、杏桃、鳳梨、可可
White Flower. Cranberry. Apricot. Pineapple. Cocoa.

About this coffee :

衣索比亞耶加雪菲艾迪朵村咖啡來自位於 Gedeo 區的 Idido 咖啡廠周圍的家族農場。 Gedeo 地區以該地區的土著 Gedeo 人命名。伊迪多工廠位於伊迪多鎮一個美麗的山谷中，靠近耶加雪菲鎮。

小型咖啡農將成熟的咖啡果運送到 Idido 處理廠，在那裡咖啡果被分揀和處理。去皮後，豆子在不銹鋼罐中發酵 36 至 48 小時，然後清洗。將內果皮中的濕豆薄層放置在高架干燥床上，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 10 到 12 天，直到咖啡豆中的水分減少到 11.5%。然後這些豆子被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。

這衣索比亞咖啡不同於任何普通的豆子。超級充滿活力和濃郁的杏子香氣，搭配中調的白色花香和蔓越莓果香，以菠蘿多汁的餘韻收尾，讓您想起它仍然是一款可愛的經典咖啡。

Ethiopia Yirgacheffe Idido coffee is sourced from family-owned farms organized around the Idido coffee mill located in the Gedeo Zone of Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area. The Idido mill is located in a beautiful valley in the town of Idido near the town of Yirgacheffe.

Small coffee farmers deliver ripe cherries to the Idido mill where the cherries are sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours in stainless steel tank and then washed. The wet beans in parchment are 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 the weather, the beans are dried for 10 to 12 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 Ethiopian coffee is unlike any ordinary heirloom. Super vibrant and intense aromatics of apricot, pair with white floral & cranberries note on mid-tone, finish with a pineapple juicy aftertaste that reminds you that it's still a lovely classic coffee. 

Brewing Recipe : 

Ethiopia Yirgacheffe Idido G1 Anaerobic 衣索比亞 伊迪朵合作社 厭氧 日曬

Sold Out RM480.00 MYR

Floral. Berries. Honey Melon. Tangerine.

About this coffee :

Ethiopia Yirgacheffe Idido coffee is sourced from family-owned farms organized around the Idido coffee mill located in the Gedeo Zone of Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area. The Idido mill is located in a beautiful valley in the town of Idido near the town of Yirgacheffe.

Small coffee farmers deliver ripe cherries to the Idido mill where the cherries are sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours in stainless steel tank and then washed. The wet beans in parchment are 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 the weather, the beans are dried for 10 to 12 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 Ethiopian coffee is unlike any ordinary heirloom. Super vibrant and intense aromatics of honey melon candy, pair with floral & berries note on mid-tone, finish with a tangerine juicy aftertaste that reminds you that it's still a lovely classic coffee. 

Brewing Recipe:

100g & 200g pack coffee ship in 1-2 working days
1kg pack is roast to order, ships within 3-5 working days

Ethiopia Yirgacheffe Israel Degfa 衣索比亞 艾斯瑞爾蒂法 日曬

Sold Out RM480.00 MYR

百香果、鳳梨、花香、櫻桃、乾淨
Passion Fruit. Pineapple. Floral. Cherries. Clean

About this coffee :

清洗站歸 Israel Degfa 所有，並獲得有機、RFA 和 UTZ 認證。 Israel Degfa 是衣索比亞的一位年輕商人，專注而堅定。他在衣索比亞南部和西南部擁有 13 個洗滌站和一個農場。

在過去的幾年裡，Israel 已將重點從數量轉移到質量，並正在努力提高其洗滌站的處理質量作為首要任務。他的的許多清洗站都很棒，因為位置、土壤和海拔高度，但他也在投資於清洗站更好的系統、結構和協議。他投資了咖啡果的浮選系統，並系統地分離了一些咖啡，以提高現場性能。

耶加雪菲以其乾淨、花香和多汁的水洗咖啡以及具有真正獨特水果和漿果風味的高品質曬乾咖啡而聞名。這衣索比亞日曬咖啡充滿活力且多汁。帶有百香果、菠蘿、櫻桃和花香的氣息。

The washing station is owned by Israel Degfa and is Organic, RFA and UTZ certified. Israel Degfa is a young businessman in Ethiopia with a sure and steady focus. He owns thirteen washing stations and one farm, across the South and South West of Ethiopia.

Over the last years, Israel has shifted his focus from volume to quality and is working on improving the quality of processing across his washing stations as the priority. Many of Israel's washing stations are great just because of the location, soil and altitude, but he is also investing in better systems, structure and protocols at the washing stations. He has invested in flotation systems for the cherries and systematically separates some of the coffees for better performance on site.

Yirgacheffe is known for its clean, floral and juicy washed coffee and high quality sun-dried with genuine and unique fruits and berry flavours. This washed Ethiopian coffee is vibrant and super juicy. With notes of passion fruit, pineapple, cherries and floral finish.

Brewing Recipe : 

Ethiopia Yirgacheffe Jabanto Group 衣索比亞 耶加雪啡 加班圖合作社

Sold Out RM450.00 MYR

藍莓、熱帶水果、甜橙、杏桃
Blueberries. Tropical fruits. Sweet oranges. Apricots.

About this coffee :

Jabanto 集團於 2018 年與 Gedeo 地區的 Yirgacheffe 和 Kochere Woredas（縣）共 29 名小農咖啡農開始業務。該集團在 Gedeo 地區擁有更廣泛的代表。集團規模從2018年的29名註冊農戶擴大到40名農戶。

Jabanto 產量最大的是日曬咖啡。很少有農民生產水洗咖啡。該集團每年生產的優秀批次（水洗和日曬）和厭氧日曬的數量非常有限。

每個咖啡農都將手工採摘的咖啡果直接運送到各自的日曬咖啡處理場所。大多數情況下，體力勞動用於分揀成熟、過熟和蟲害損壞的咖啡果。有時，新鮮收穫的咖啡果會漂浮在水下，以去除受蟲害和較輕的豆子。成熟的紅咖啡果被帶到最後的咖啡乾燥高架床（通常稱為非洲高架床）在陽光下進一步乾燥18-21天。

每平方米總共有 11 Kg 的紅咖啡果分佈在由竹墊製成的干燥床上。為了保持咖啡豆之間的均勻乾燥，每天手動將咖啡在床上翻轉六次。然後在夜間用尼龍網和塑料覆蓋咖啡果。

從第 15 天開始，如果咖啡豆的水分含量在 9.5% 到 10.5% 之間，則會監測咖啡豆水分流失的趨勢，以將乾果從床上拉下。這種日曬咖啡處理技術加上土壤、降雨分佈、溫度、樹蔭和品種基因組成之間的複雜相互作用，對影響特定咖啡批次的質量特徵起著最大的作用。

這衣索比亞日曬咖啡是我們最喜歡的咖啡類型！許多經典的藍莓、橙子、杏和熱帶果汁的果香口感。對於所有衣索比亞咖啡迷來說，你絕對不能錯過這個！

The Jabanto group started the business with a total of 29 smallholder coffee farmers out of Yirgacheffe and Kochere Woredas (counties) of the Gedeo zone in 2018. The group has a wider representation in the Gedeo zone. The size of the group has expanded its member size from 29 registered member farmers in 2018 to 40 farmers. 

The largest percentage of Jabanto’s production is Natural coffee. There are very few farmers who produce washed coffees. There is a very limited volume of outstanding lots (washed and natural) and anaerobic naturals produced every year by the group.

Each coffee farmer delivers hand-picked coffee cherries directly to their respective natural coffee processing sites. Mostly, manual labour is used to sort out under ripe, overripe and insect/pest damaged cherries. Sometimes, freshly harvested cherries are floated underwater to remove insect-damaged and lighter beans. Well-ripen red cherries are taken to the final coffee drying raised bed (usually called African raised bed) for further drying under the sun for 18-21 days.

A total of 11 Kg of red cherry per square meter is distributed on a drying bed made of the Bamboo mat. To maintain uniform drying among beans, the coffee is turned around on the bed manually six times per day. The cherry is then covered with nylon mesh and plastic during the nighttime.

Starting the 15th day, the trend of coffee bean moisture loss is monitored to pull the dried cherry off the bed if the coffee bean attains a moisture level between 9.5% and 10.5%. This natural coffee processing technique plus the complex interactions among soil, rainfall distribution, temperature, shade, and genetic makeup of varieties play the greatest role to affect the quality profile of a specific coffee lot.

This Ethiopian natural is our favourite type of coffee! Lots of classic fruity notes of blueberry, orange, apricot & tropical fruit juice mouthfeel. To all Ethiopian coffee fans, you don't want to miss this!

Brewing Recipe : 

Ethiopia Yirgacheffe Konga G1 衣索比亞 耶加雪非 孔加

Sold Out RM400.00 MYR

花香。 白色水果。 蜜糖。 檸檬草。
Floral. White Fruit. Honey. Lemongrass. 

About this coffee :

Yirgacheffe is actually part of the Sidamo region in southern Ethiopia, but its exquisite washed coffees are so well-known that it has been sub-divided into its own micro-region. This steep, green area is both fertile and high – much of the coffee grows at 2,000m and above.

At first glance Yirgacheffe’s hills look thickly forested - but in fact it is a heavily populated region and the hills are dotted with many dwellings and villages’ growing what is known as ‘garden coffee’. There are approximately 26 cooperatives in the region, representing some 43,794 farmers and around 62,004 hectares of garden coffee. The production is predominantly washed, although a smaller amount of sun dried coffees also come out of Yirgacheffe.

Around 85 percent of Ethiopians still live rurally and make a living from agriculture; each family usually lives in a modest home (often a single round mud hut) and farms their own plot of land, where they grow both cash crops and food for their own consumption. In Yirgacheffe, coffee is one of the main cash crops – covering from half a hectare to 1.5 hectares (the latter is considered big). This is usually planted alongside a second cash crop – often a large-leafed tree used in making roofs for (and also a shade provider for the coffee) known as 'false banana'. This looks like a banana tree but isn't - instead its thick stem is used to produce both a nutritious flour and a fermented paste that are staple ingredients (particularly across southern Ethiopia).

There is only one main harvest a year in Ethiopia - this usually takes place in November and December across all of the country's growing regions. There are, on average, 4 passes made during the harvest period, and, in regions that produce both washed and naturals, the last pass is used for the natural coffee. Washed coffees are then generally pulped on the same day that they are picked (usually in the evening/night), sorted into three grades by weight (heavy, medium and floaters), fermented (times vary - usually between 16 and 48 hours), washed and then usually graded again in the washing channels. The beans are then dried on African beds, where they are hand-sorted, usually by women.

A coffee familiar for its high sweet notes and floral aroma, definitely recommend to have it brew as V60 or Clever Dripperculminates in a very clean medium-bodied cup. Our preferences on this coffee are the Aeropress or pour over!

Brewing Recipe : 

Ethiopia Yirgacheffe Saona 衣索比亞 耶珈雪啡 科洽雷 莎歐納/風之谷

Sold Out RM450.00 MYR

茉莉花、 佛手柑、 格雷伯爵茶、 蜜糖
Jasmine. Bergamot. Earl Grey. Honey.

About this coffee :

Saona在埃塞俄比亞的原始名稱是Salaqo Nafasa，Salaqo是山谷，Nafasa是風，在一起就是風谷的意思。

紹納（Saona）的位置是伊爾加切夫（Yirgacheffe）最獨特的地區之一。 在ECX的生產區域中，該部分（Kochere）屬於一個獨立的生產區域。 從首都出發，經過長達八個小時的漫長顛簸，到達了Yargacheffe鎮1,850 m。 從那裡到Saono再向南50公里，介於1,900-2,000 m之間。

這種咖啡超級乾淨透明。 您會獲得在耶加雪菲水洗咖啡中常見的經典茉莉花香氣，但透明度令人愉悅的蜂蜜甜味和淡淡的灰色伯爵氣息更上一層樓。 這款咖啡在《咖啡評論》中獲得了高達95分的高分，絕對是所有衣索比亞咖啡愛好者必須嘗試的。

Saona's original name in Ethiopia is the Salaqo Nafasa, the Salaqo is the valley, the Nafasa is the wind, together is the meaning of the valley of wind. 

The location of Saona is one of the most unique areas in Yirgacheffe. In ECX's production area, the section (Kochere) belongs to an independent production area. From the capital, it took eight hours of long and bumpy drive arrived at 1,850 m of Yirgacheffe town. From there, it's another 50 kilometers south to Saono that goes between 1,900-2,000 m. 

This coffee is super clean & transparent. You'll get the classic jasmine floral qualities that often find in Yirgacheffe washed coffee, but the transparency is way up to the next level with delightful honey sweetness and a hint of earl grey finish. This coffee scores a whopping 95 points in Coffee Review, definitely a must try for all Ethiopian coffee lovers.

Brewing Recipe :

Ethiopia Yirgacheffe Worka Lot 007

Sold Out

Apricot. Strawberry. Grape. Floral.

About this coffee :

The Worka Co-operative is found in the Gedeb woreda – the South of the Gedeo zone (Yirgacheffe, Ethiopia). It’s 411 members are part of the much larger Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU). The Union has 28 co-operatives in the Gedeo zone.

In the area around the Worka Co-operative, smallholders primarily grow the Kudhume, Welisho, and Dego varietals. Kudhume is the most popular among them. And besides their shade-grown coffee trees, they tend to a diverse range of fruit trees. For the smallholders, it is common practice to make homemade organic composts to fuel their plots. They do this because it benefits the local ecosystem and it keeps their land healthy and balanced.

The Worka Co-operative produces washed and natural processed lots. For the washed processed lots, the freshly harvested cherries are pulped on the same day as they are picked. Cherries dry for a maximum of 7 days, depending on the altitude and weather conditions. 

This Ethiopian natural coffee is complex & super juicy. With apricot, strawberry & grape fruity notes, follow with a lovely floral qualities. This is the type of Ethiopian coffees that we love. PS : this coffee scores 93 points in Coffee Review!

Brewing Recipe : 

Gemini

Sold Out RM420.00 MYR

堅果、牛奶巧克力、奶油
Nutty. Milk Chocolate. Creamy.

Brazil Chapada de Minas Primavera 
Guatemala El Triunfo 

Tasting Notes

堅果香氣，蘋果充滿活力的酸度，焦糖，吉百利牛奶巧克力棒，中度口感，奶油般順滑。
Nutty Aroma, First Sip Apple vibrant acidity, Caramel, Second Sip Cadbury Milk Chocolate Bar, Medium Body, Creamy-Smooth Finish.

Roaster Note : 

令人稱讚又難以忘懷的是，這支綜合豆具有活潑，充滿活力的酸度，在口感有焦糖和牛奶巧克力令人愉悅的香氣，俗話說得一清二楚：每天吃一個蘋果，遠離醫生，喝一杯咖啡， 永遠保持貓頭鷹敏銳的狀態！

Comforting awesomeness is what we wanted to portray in this blend, a lively vibrant acidity that is pleasant on the palate, caramel and milk chocolate with milk, Balance is everything, as the saying goes An apple a day keeps the doctor away, a Coffee a day keeps the Owlsome-ness Always!

Brewing Recipe : 

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

Gentle Lady 女爵

Sold Out RM380.00 MYR

桃子。花香。烤杏仁。
Peach. Floral. Roasted Almond.

Tanzania AA Kusini Honey
El Salvador San Emilio
Guatemala SHB

Brewing Recipe : 

Gift Card

RM500.00 MYR

為別人購物但不知道該送什麼？ 使用 Bean Shipper 豆運人禮品卡為他們送上心儀的禮物。

禮品卡通過電子郵件發送，並包含在結賬時兌換的說明。 我們的禮品卡沒有額外的手續費。

Shopping for someone else but not sure what to give them? Give them the gift of choice with a Bean Shipper 豆運人 gift card.

Gift cards are delivered by email and contain instructions to redeem them at checkout. Our gift cards have no additional processing fees.

Guatemala Antigua Dark Roast 瓜地馬拉 安提瓜 深烘焙

Sold Out RM450.00 MYR

蘋果、巧克力
Juicy Apple. Chocolate. Rounded Bodied.

About this coffee :

The Antigua coffee region is one of the better known in Guatemala thanks to both the quality and quantity the region puts out. Nestled in the valley of 3 volcanos, it sits over 1,500 meters above sea level and has ideal coffee growing conditions - rich soils, ample rain and sun and relatively consistent temperatures.

Antigua is known to exhibit the typical Guatemalan coffee qualities which include a full body (heavier than the typical Central American coffee) and spicy flavour that is often very rich, even velvety.

Beans from Antigua has been pleasing the most demanding specialty coffee tastebuds - a twist of soft tanginess and cocoa flavour, with a creamy mouthfeel unique to this region. It's definitely a cup of coffee that brings you joy and excitement.

Brewing Recipe :

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

Guatemala El Injerto Geisha 瓜地馬拉 茵赫特莊園

Sold Out RM700.00 MYR

茉莉花、檸檬軟糖、蘋果、焦糖
Jasmine. Lemon Jelly. Apple. Caramel.

About this coffee :

Finca El Injerto 位於瓜地馬拉城以北339公里的Huehuetenango的La Libertad。 約1,500 m處的咖啡種植園環繞著原始的熱帶森林，海拔2,000 米以上，平均溫度在攝氏18度到22度之間。 地形多樣且多山，這使我們能夠用不同種類的農作物和每種咖啡的理想特性來標記區域。

Finca El Injerto 實際上是由 Aguirre 家族的第三代和第四代家族管理的，他們已經將莊園的業務完全集中於本地和國際上高質量咖啡的生產，處理和銷售。 家族的傳統和對卓越的承諾使我們不斷尋求最佳的質量控制，生產流程，並優先考慮環境保護和全體員工的生活質量。

這咖啡具有茉莉的花香品質，可愛的檸檬果凍色澤和焦糖甜尾韻。 在整個杯測過程中始終感覺到蘋果酸度。 一杯咖啡將讓您度過美好的一天，最好在傍晚慢慢品嚐。

Finca El Injerto is located in La Libertad, Huehuetenango, 339km north of Guatemala City. A primary tropical forest surrounds the coffee plantation found at between 1,500 m. and 2,000 m. above sea level, with an average temperature between 18o and 22o Celsius. The terrain is very diverse and mountainous, which has allowed us to mark off regions with different kinds of crops and ideal features for each type of coffee.

Finca El Injerto is actually managed by the third and fourth generation of the Aguirre family, who have completely focused the estate’s line of business towards the production, processing and marketing of high quality coffee both locally and internationally. The family tradition and commitment to excellence has led us to constantly seek for the best quality controls, production processes, and to prioritize environmental care and the quality of life of all our workers.

This coffee has the floral qualities of jasmine, lovely lemon jelly brightness, with an aftertaste of caramel sweetness. Apple type of acidity is consistently felt throughout the cupping experience. A coffee that will totally make your day, best enjoyed in the evening.

Brewing Recipe : 

Guatemala Finca Capetillo 瓜地馬拉 卡佩提洛莊園 帕卡瑪拉

Sold Out RM430.00 MYR

黑櫻桃. 紅心芭樂. 糖漬檸檬. 可可尾韻.
Black Cherry. Red Guava. Candied Lemon. Cocoa finish.

About this coffee :

卡佩提洛莊園已經由艾許凡里亞家族經營了數代，現在則是交由派卓艾許凡里亞 (Pedro Echeverria) 先生管理莊園大小事。 此莊園具得天獨厚的地理位置，位於瓜地馬拉安提瓜山谷的內側，介於阿卡特南果及阿果亞火山帶間。

卡佩提洛是個古老的莊園，且原本是栽種像是蔗糖這類的短期農作物，但自數十年前開始種植咖啡，曾用來碾磨蔗糖的機器現在則轉為用來進行咖啡果實去除果皮及果肉的過程，而至今他們一直都使用水力為主要供電來源。

這個咖啡莊園垂直整合從培育咖啡種子至包裝及安排咖啡出口都自己包辦，最近也將設備做了提升，裝設最新一代的分類機與電子化採摘機器來確保穩定與高品質的咖啡能夠源源不絕的生產。

卡佩提洛莊園為瓜地馬拉種植歷史最悠久的莊園之一，有140年歷史，咖啡園即在火山旁，因此享有肥沃的火山土壤，莊園為正牌安提瓜咖啡農協會認證的一員，以提供高品質精品咖啡聞名。

這款帕卡瑪拉咖啡具有濃郁的風味，帶有黑櫻桃和紅心芭樂水果風味，糖漬檸檬甜味和淡淡的可可尾韻。 非常適合一大早開始的一杯咖啡。

The Capetillo Estate has been run by the Exeveria family for several generations, and now it is the responsibility of Mr. Pedro Echeverria to manage the estate. This manor has a unique geographical location, located on the inner side of the Antigua Valley in Guatemala, between the Acatánango and Agoya volcanic belts.

Capello is an old manor and was originally planted with short-term crops such as sugarcane, but coffee has been grown decades ago, and machines that used to grind sugarcane are now used for coffee cherry skin removal. The process of peel and pulp, and so far they have always used water power as the main source of electricity.

The vertical integration of this coffee estate from cultivating coffee seeds to packaging and arranging coffee exports are all self-organized. Recently, the equipment has been upgraded. The latest generation of sorters and electronic picking machines are installed to ensure stable and high-quality coffee. Absolute production.

Capello is one of Guatemala ’s oldest farms with a 140-year history. The coffee plantation is next to the volcano, so it enjoys fertile volcanic soil. The estate is certified by the Antigua Coffee Farmers Association, Known for producing high-quality specialty coffee.

This coffee has lots of deep flavours, with black cherries and red guava fruity notes, candied lemon sweetness and hints of cocoa aftertaste. A good one to enjoy in the morning to start your day. 

Brewing Recipe : 

Guatemala Finca El Olvido 瓜地馬拉 Olvido莊園

Sold Out RM420.00 MYR

健達繽紛樂. 蜂蜜. 梅子. 加州梅.

About this coffee :

Located in the world-renowned coffee-producing region of Huehuetenango, sits the 20-hectare farm, Finca El Olvido. Purchased and managed originally by Alfonso Anzueta, the farm is now under new management, continuing Alfonso's legacy of producing a tasty cup.

Huehuetenango is not only one of the highest regions under cultivation in Guatemala, but also one of the driest, making it an optimum environment for specialty coffee growing and processing. This is because the municipality of Huehuetenango sits on the Sierra de Los Cuchumatanes, the highest non-volcanic mountain range in Central America. Here, found close to the border with Mexico in the La Democracia municipal, is where Finca El Olvido is located.

Alfonso Anzueta (pictured) has been a coffee producer his whole life. Having managed his farm, Finca El Olvido, exclusively growing coffee for around 25 years, it has now become a part of the family’s heritage. Alfonso recently passed over ownership of the property to Leticia and Lorena Anzueta, Alfonso’s daughters, with the farm now managed by Leticia’s husband, William Perez; who also manages his farm, Finca Los Pinitos.

The varieties found on the farm are local varieties, Catuai and Pacamara; both of which are productive at high altitudes. Harvesting at El Olvido spans from February to May, with up to 150 workers employed for picking in the high season, compared to just 40 workers in the low season. The coffee cherry is selectively handpicked usually over 4 – 5 passes during the harvest, to ensure only the ripest cherries are picked. Workers will rotate between neighbouring farms, completing harvesting passes and picking when needed. Once picked, cherries are sorted for quality via a mechanical siphon, separating heavier quality cherries from the low-density fruit.

Next, the coffee cherry is taken to the farm’s wet mill. This is common in the region due to an abundance of rivers and streams which allows for each farm to process their crop. Ideal, as due to the remoteness of many farms in the region of Huehuetenango, transporting processed coffee without the fruit or pulp attached is much more efficient.

At the wet mill, the coffee cherry is first pulped using El Olvido’s eco-pulper. Next, the coffee beans are placed into tanks for 24 hours to undergo a process of dry fermentation. The farm's altitude means a cooler climate, resulting in a slow fermentation which helps to develop the farm's cup profile. Once the fermentation process is complete, the coffee is then washed off the remaining mucilage in a mechanical washer before being placed in a mechanical dryer. Here, the coffee will remain for approximately 36 hours, until an optimum moisture level of >12% is reached.

This washed coffee is incredibly sweet with lots of milk chocolate kinder bueno like sweetness, pair with plum, prune & honey sweet finish. A lovely coffee for morning long black, also great to brew with French Press too! 

Brewing Recipe : 

Guatemala Finca Santa Paula 瓜地馬拉 聖塔寶拉莊園

Sold Out RM420.00 MYR

White Flower. Pink Guava. Tualang Honey

About this coffee :

Finca Santa Paula lies at around 1,375 metres near the small town of San Pedro Carcha, in the cool, humid Alta Verapaz region in north-central Guatemala. The area is known locally as Tezulutlán and is still populated by indigenous peoples who live and work the land using traditional methods.

Cobán is known for being very, very wet despite the lack of above ground water sources in the region. Constant rain (much of it gentle drizzle accumulating to 3,000 to 4,000 ml a year!) means that flowering is very staggered, with 8-9 flowerings per year. Due to this prolonged flowering season, coffee ripens at different stages, which means that up to 10 passes (with breaks of up to 14 days between passes) are needed to ensure that only the very ripest cherries are selected. The accompanying low temperatures ensure a long and steady maturation of the coffee cherries, allowing the coffee to develop a complex and distinctive cup profile.

The washed coffee is then pre-dried for about 8 hours at a constant 40˚ C before being moved to the farm’s extensive greenhouse for approximately 21 days. In fact, there are no patios at Santa Paula due to the constant rain in the region. Controlled pre-drying helps prevent over fermentation, and the Schapp’s greenhouses are sealed at both ends with adjustable vents in the roof, which ensures more control over air circulation and, thus, drying.

This coffee is very soothing with lovely floral notes, pink guava crisp juiciness with honey sweetness. It makes a smooth soothing long black, perfect to brew on French Press & any drip brewer for the perfect morning cuppa. 

Brewing Recipe :