Ethiopian Tigist Abyotcoffee is intended for espresso preparation, where balance and purity of flavor play a key role. Its profile is defined by a medium level of acidity, which forms the basis for notes of forest fruits and ripe peaches. The sweet component is represented in the cup by the taste of brown sugar, which smoothly transitions into a milk chocolate aftertaste. This coffee represents the production of women in the Ethiopian coffee sector.
The beans come from farms managed by farmer Tigist Abyot Beraso, who works in the renowned Yirgacheffe region, in the areas of Chelbesa and Gedeb. In terms of varieties, it is a combination of the local Kurume variety and JARC selections, which are typical of the Ethiopian highland environment. The combination of these varieties and the specific conditions in Gedeb ensures a stable flavor profile and high-quality raw material. Every step of production is subject to strict control, from the selective harvesting of cherries to their subsequent sorting according to ripeness.
Processing is carried out using the dry method, which is key to achieving the resulting sweetness and fullness. After harvesting, the whole coffee cherries are dried in the sun, allowing natural fermentation to take place inside the fruit. The dry method allows the beans to absorb the maximum amount of sugar from the pulp, which is reflected in the brown sugar accent and chocolate finish. Once the optimum moisture content is reached, the beans are mechanically stripped of their dried husks and prepared for export in the best possible condition to preserve their freshness until roasting.
- Altitude: 1,800 meters above sea level.
- Harvest: Spring 2025