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![Muje Kebele (Ethiopia) 250g Muje Kebele (Ethiopia) 250g](https://gardellicoffee.b-cdn.net/4919/muje-kebele-ethiopia.jpg)
Ethiopia
Terroir Best Lot
QUALITY SCORE: 89.25
Cup Notes
Blueberry / Melon / Orange / Nectarine
Coffee production taken to the level of art: thanks to a meticulously managed fermentation process, this coffee stands out with a unique flavour.
A truly sophisticated and elegant cup, with the balance of flavours achieving perfection.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
The Ethiopian Heirloom coffee variety stands as one of the most precious gems in the world of coffee. Cultivated in the high altitudes of the mountainous regions of Ethiopia, this variety is a true treasure of complex and deep aromas.
What makes the Ethiopian Heirloom variety unique is its wild and non-hybrid nature. These coffees are grown by local farmers using traditional practices, inherited from past generations. The absence of artificial hybridization means that each plant is a blend of indigenous varieties, giving the coffee an extraordinary genetic diversity.
The terroir of Ethiopia, with its volcanic soil and ideal climate, significantly contributes to the aromatic complexity of these coffee beans and accounts for the unique flavour notes, resulting in an unusual and refined cup.
Fruity, floral, and spicy notes emerge in every cup, offering a unique sensory experience. Ethiopian Heirloom coffees are known for their bright and lively acidity, balanced by a silky body. Ethiopia is often considered the birthplace of coffee, and the Heirloom variety represents a return to the roots of this precious beverage. Traditional cultivation, unique genetic variety, and a perfect combination of environmental factors give this coffee a distinctive character that enchants coffee lovers around the world.
For this supernatural fermentation, the cherries are spread in a thick layer on racks in a semi-permeable box, restricting the access of sunlight while allowing limited airflow and oxygenation. This extends the overall drying time and increases the natural fermentation of the latent sugars in the cherries over the course of the drying period.
In order to ensure consistency, prevent over-fermentation, and avoid mould formation, it is essential that the conditions are strictly monitored throughout the process. Temperature, Brix and moisture readings are recorded periodically and small adjustments to airflow and ambient temperature are made accordingly.
Once the optimal moisture content has been reached (around 12.5%), the cherries are rested in a cool environment prior to secondary processing (hulling, grading, sorting, handpicking and bagging in GrainPro for export).