11,72€ – 22,60€
Specialty coffee from Ethiopia. 250 and 500 g tins.
WHAT TYPE OF ROAST SHOULD I CHOOSE?
Different types of roast allow us to mould the flavour of the coffee. The choice of roast requires consideration of the way in which the coffee will be prepared, as well, of course, as personal tastes and preferences.
A light roast will give a coffee which retains greater complexity of flavour and more acidity, but will sacrifice intensity and body. This is recommended for coffee prepared with a filter or electric coffee makers.
We recommend a medium roast as highly balanced and multifunctional, allowing the greatest number of different forms of preparation without forsaking flavour. Suitable for both espresso machines and filter methods, such as an electric coffee makers, or a moka or Italian coffee maker.
A dark roast, meanwhile, will give greater intensity of flavour, bitterness and body, while losing acidity and complexity of flavour. We recommend this roast for lovers of Italian espresso, with body and intense flavour. We do not recommend such a roast for filter coffee makers, such as electric models.
If you have any queries about our roasts, just write to us at [email protected] for further explanations. Thank you, and enjoy whichever coffee you choose.
A huge genetic diversity and favourable growing conditions make Ethiopia the perfect place for some of the world’s finest coffees.
Ethiopia produces 90% of its coffee through small producers, with 45% of this output known as “garden coffee”. The remaining 45% is known as “semi-forest”, where the growers have land just beneath the forest canopy, and prune and select the trees to guarantee the right areas of sun and shade for the coffee trees. The botanical variety grown is HEIRLOOM.
This coffee comes from Guji, in the south of the Oromia region, close to the border with Kenya. The volcanic soils in this area, located at an altitude of 1,800-1,900 m above sea level, are rich in the minerals that the demanding Arabica plant requires.
The coffee cherries are left to ripen on the trees, are harvested by hand by small producers, and taken to the washing station, where they are depulped and left to ferment for 72 hours in water tanks. Once they have fermented, they are left for 3 hours to soak, and are finally dried on African beds.
Heleanna Georgalis has been in charge of Moplaco since 2008. Heleanna is heavily involved in the third wave of coffee, directly overseeing the quality of the coffee exported. Continuing the legacy of her father, Heleanna declares the passion she feels for the sector, which she herself is able to experience during the process, and enjoy by sampling the results.
It is important to emphasise that the singularity of Ethiopian coffees lies in the “absence of genetic modification” of the coffee plants. The Heirloom variety refers to “traditional growth”. The name does not define the variety itself, but is generic. The variety is named for the region where the coffee is grown, and has been for years, and must have the distinctive flavour of that area.
Area: Guji – Hambela
Washing station: Tamirat Zerihun
Producer: Small producers
Altitude: 1,800-1,900 m above sea level
Variety: Arabica – Heirloom
Drying: African beds
Aroma: Pleasantly sweet, recalling white blossom.
Flavour: Sweet and balanced flavour of stone fruit, with moderate, succulent acidity, medium body and subtle hints of pepper.
A Specialty coffee is defined as any which, following a comprehensive examination and professional tasting, achieves more than 80 points on the SCA (Specialty Coffee Association) scale. We are a little more demanding, and will not accept any coffee that scores below 82 points. Our Q-Grader and the other coffee supply professionals handle the process of this painstaking selection.
All our coffees are produced to order, and delivery times will therefore be approximately 5-6 days. Our prices include VAT.