Ethiopia

COE Rank 7

/Behind the story/

Sintayehu is a 30 years old farmer and mother of five children. She became a coffee farmer just a year ago. She lives in Mirke Kebele in Bura zone, Sidama region. She owns only two hectares of land and produces 4,000 kilograms of coffee. She always processes her coffee into a natural dry. She says she has not yet sold her current produce because she is still negotiating with coffee suppliers in her locality. “ I live close to where Nigussie Gemeda lives ( the 2020 winner of the first cup of excellence competition in Ethiopia ) so I was encouraged to try and that’s why I entered the competition. I am very excited about the results. I am happy to be one of the top ten coffees” she 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 second time and we are more than happy to share with you a full box of 30kg of rank #7.

/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