This year we are very pleased with the quality of the Ethiopian coffees we are purchasing, especially the Guji coffee, which originates from the Oromia region.

Its aroma is sweet and citrusy, with floral notes of caramel and bergamot. Its complexity on the nose is clear and distinctive, with hints of vanilla and citrus when the crust is broken. On the palate, you'll find notes of papaya and grapes, as well as excellent acidity and body.

If you're a coffee lover looking for a unique experience, we invite you to try the delicious Guji coffee from Oromia. We guarantee you won't be disappointed.

Here we leave you information about "Oromia-Guji"

ETHIOPIA GUJI OROMIA

Harvest: 2016/17

Process: washing

Altitude: 1400-2100 meters

Varietal: Ethiopian native

Tasting result: 89.75.

Now it has its own designation and must be printed on the bags to be sold as Guji. It's a very beautiful and almost remote area known for the location of almost all of Ethiopia's gold, unfortunately, which causes local tensions between miners and farmers. It's purely Forest Coffee, meaning the coffee grows wild in the forest and remains intact over time. Although there's no organic certification for this coffee, we could call it organic, just like any other Ethiopian coffee, and there's not much to justify it beyond the simple story of a poor country. Traceability remains a challenge in understanding the origins of the coffee due to its marketing through the ECX organization.

It is a coffee that retains the generic characteristics of Ethiopian coffees, resulting in a complex cup profile where notes of citrus and caramel stand out.

We're eager to offer excellent coffee from this origin, and we've finally received four very high-quality samples.

Kenya It is considered by many specialty consumers as one of the best originsThere are many factors that contribute to its unique character in the cup: the deep red volcanic soil, innovative processing methods, temperate climate, and seasonal rains create an acidic structure, clarity, and cleanliness, resulting in excellent coffees.

However, weather conditions in East Africa are becoming increasingly unpredictable, and the impact of global warming is becoming evident. The 2016/17 harvest in Kenya was affected by a greatly reduced second rainy season in November. The November rains provide water for the plants and allow the cherries to swell and ripen. In 2016, these rains were 40% less than average, causing a general lack of ripening. As a result, the cherries on the tree failed to ripen and shriveled from green to black before falling to the ground. In 2017, this resulted in a 30-40% reduction in the country's total production. Unsurprisingly, due to the resulting coffee shortage, prices are up to 30% higher than those of the 2015/16 harvest, and the average quality also appears to be lower than in previous years, so premium specialty lots are scarce.

Around 70% of Kenya's coffee is produced by smallholders, representing the country's most important coffee industry. Despite its proximity to Ethiopia, the birthplace of coffee, coffee cultivation in Kenya did not begin until the late 19th century.

There are two varieties in particular that attract the majority interest of the specialty coffee industry in Kenya, these are SL28 and SL34.

In the end, we really liked two coffees, but especially one with a good fragrance, fruity, with notes of plum, melon, honey, and cassis.

We'll take care of the necessary paperwork and give you all the details about this coffee when we start roasting.

A few days ago we were at the National Championship SCAE, which was held this year in Pontevedra. We are very grateful to the organizers, who provided us with a space with a Slayer coffee maker and Compak grinders.

 

 

For this event, we brought two very popular coffees: "El Rodeo": a micro-lot from Colombia. "Guji Oromía": a washed Ethiopian.

 

 

We mainly went to support Rubén Blanco, who was competing in the competition. baristaRubén competed with "Cual Bicicleta" (a delicious Honduran coffee, which you can buy here in our store).

Ruben is the owner and barista at Cotton Coffee Lab, –Victor Gallego Avenue, 10, 49009 Zamora-.

 

 

 

 

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We also had the help of Jesús Colino, owner of Café Paraíso in Oviedo.

Jesus, my great friend, who loves making espressos (he's a scholar on the subject) will surprise you with the good vibes he conveys. He's also the creator and advisor on much of the image and design of "San Agustín."

 

 

 

Congratulations Quality Q

We now have Sidamo Q, ready to roast.

Because it grows in the country where coffee originates, because, they claim, its genetic legacy has remained intact over the centuries, and also because Ethiopia is a producer of mostly organic coffee (95% of total production is Garden Coffee and Forest Coffee, and only the remaining 5% is produced on plantations), Ethiopian coffee is simply unique and natural. Currently, Ethiopian coffee beans are grouped according to their geographical origin and classified from grade 1 to 9 based on their quality. Furthermore, all coffees are divided into four main groups: Commercial Washed, Commercial Natural, Special Washed, and Special Natural. The differences between producing areas are evident throughout Ethiopia, but they are even more pronounced if we delve into each region. Sidamo, for example, is a clear example of this. This is a vast region, and each of its microregions produces coffee with unique characteristics that, while similar in profile, are distinct in the cup. All coffees from south-central Ethiopia can be considered to be of the Sidamo variety. The Sidamo coffee region lies in the Rift Valley that runs through Ethiopia and Kenya. The landscape is lush and green. The best Sidamo coffees are typically complex.

You can also buy your small doses of this Ethiopia in our online store, you can't miss it and finallyHere we leave a brief description of this coffee.

Sidamo Q

New coffees from Ethiopia

We're eager to receive new coffees from Ethiopia and some very tasty micro-lots that we've also been cupping these days.

Ethiopia is the cradle of coffeeIt is in the forests of the Kaffa region where the Arabica coffee plant was found growing wild. To this day, the bean plays a central role in the country's economy and culture. Coffee is drunk regularly and traditionally ceremonially, throughout its entire life cycle.

Ethiopia is a coffee of complex origins. Ethiopian coffees can vary greatly from region to region and even from batch to batch. The wet or dry process dramatically determines the taste of the coffee, and Ethiopia uses both, traditionally in different areas. And eThe best dry-processed coffee comes from the region of Harar. It tends to be medium-bodied and bright acidity with fruity, harsh, or earthy tones.

The wet method, also used in Central America and the like, results in a cleaner cup profile with a less rustic flavor. Ethiopia's finest washed coffee is grown in the Yirgacheffe and Sidamo (where the dry method is also used), in the south of the country near Kenya. Also notable are some coffees from Limu, and DjimahThe result of these coffees is a light yet explosive body, with floral and citrus notes.

We will keep you updated.