ETHIOPIA black tea ∙ peach ∙ orange blossom
Binitu Ambela is a high quality
wet-processed coffee grown in the
micro-region of the same name. To ensure premium quality, the beans
were selected according to the specific criteria of our supplier. It is composed of heirloom arabica varieties.
Ethiopia has always been the country of extraordinary coffees. Ethiopian coffees can be instantly recognized on blind cuppings because of their distinctive flavour made up of the several hundreds of indigenous arabica coffees grown wild in various micro-climates. 95% of Ethiopia’s 300 000 tonnes of coffee export is supplied by more than a million small farmers. The rest is grown by an increasing number of private and state-owned farms. Coffees grown in the Sidama area are among the most recognizable and distinctly flavoured coffees in the world. Sidama, and the neighbouring areas such as Guji and Gedeo, have various micro-regions that produce coffees with special flavour. Wet-processed coffees originating from these areas usually come with black tea, floral and stone fruit hints. Although the brand name Sidama normally marks coffees grown in Guji as well, in case of extraordinary, really outstanding coffees they are labelled as Guji type ECX. This coffee belongs to this category, and upon tasting we can enjoy hints of black tea,
floral and bergamot. This coffee was grown near the region of Oromia, on farms near Binitu Ambela lying at the altitude of 1900-1980 metres. It contains arabica varieties ingenious to the area, but due to their special flavour they are often referred to as Guji variety. When it comes to processing, depending on the weather, the cherries are wet fermented for 36-48 hours after pulping. During this period the endocarp, which is rich in natural sugars, is removed. The beans are washed again and are spread out to dry for 10 days on well-ventillated elevated African drying beds. Although this wet-processing somewhat reduces the natural sweetness of coffee, at the same time it increases its acidity and improves its cleanliness. As a result, compared to dry-processed coffees, Binitu Ambela is definitely more vibrant and pointed. When it is freshly ground and brewed, it gives off a remarkably floral aroma. We can find hints of peach, orange jam and bergamot black tea.
Our coffees taste the best when extracted with water of the proper hardness* range. In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening. Enjoy!
* Total hardness: 50 –175 ppm CaCO3 (2.9–9.8 °d), ppm CaCO3 (2.2–4.2 °d), pH: 6.5-8.0.
alkalinity/buffer: 40 –75 (The SCAE Water Chart)
photo by Trabocca the Collaborative Coffee Source
BINITU AMBELA