Ethiopia

COE Rank 4

/Behind the story/

Birhanu Teklu Meribo from West Arsi Kokosa, started producing coffee in 2005. He collects 20,000 kilograms of red cherry annually from his 11 hectares, which he processes into both washed and dry natural coffee. His coffee lot scored 89.86 points, securing fourth place in the competition of CUP OF EXCELLENCE 2020. Birhanu was oftentimes challenged with fragmented market opportunities and was limited to selling his coffee to ECX ( Ethiopia Community Exchange ) which exports it to the international market. “I am very excited that my coffee will be exhibited on the international market, and hope to receive a better price that will compensate for my effort“ Birhanu said. 

/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 very first time in 2020 and we are more than happy to share with 15kg of rank #4.

/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