Ethiopia

COE Rank 13

/Behind the story/

Mr. Abiyot Gelgele grows 74112 varieties on 6.65Ha of land in Direto Kebele, Yirgacheffe woreda, Gedio Zone in the SNNP region. His coffee is dry-Natural. “I entered COE because I work as a small-holder farmer, and I want to get into the coffee business by purchasing various coffee machines,” he said. He wasn’t expecting so much from his entry this year since it was his first time entering the competition. He is happy to be in the top 40. “I grew up in a family that worked in the coffee industry and coffee influenced every aspect of my life,” he added.

/CUP OF EXCELLENCE/

Since 1999, the COE program has sought to connect developing coffee producers from around the world to roasters willing to pay a premium on their coffee. In each country that the Cup of Excellence takes place, thousands of coffees are vetted and put through one of the most rigorous quality panels a coffee can undergo. After dozens of industry-standard cuppers evaluate the coffee, a rank begins to form as scores are input and averaged out. This process yields a clear winning coffee, as well as a top-twenty rank that will be auctioned off to roasters around the world. This auction process promotes higher premiums paid to farmers while operating on a transparency based infrastructure. These premiums paid to farmers motivate them to reinvest in the harvest, while also placing a precedent that they can be rewarded and recognized for a harvest of exemplary quality. CUP OF EXCELLENCE held in ETHIOPIA for the second time and we are more than happy to share with you a full box of 30kg of rank #13.

/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 2:15-2:30