Ethiopia Aga Organic

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Clean
  50
• Bright
  40

Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. Roasted to order in Kuala Lumpur using 100% specialty arabica. This washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Ethiopian is at its best 2 to 3 weeks after roasting. A bright, floral Ethiopian single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. for filter brewing Ethiopia Aga is an organic, washed single origin grown high in Yirgacheffe and produced by Habtamu Fekadu Aga. Light-roasted to keep its delicate character intact, it is elegant and tea-like with refreshing acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. Made for pour-over drinkers who love floral, fruit-forward coffee. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Bergamot · Peach · Grapefruit Light-bodied and crisp, with a refreshing citrus acidity, a juicy stone-fruit centre and a clean, floral finish. Coffee Details Origin Ethiopia Region Yirgacheffe Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. Chelbesa-Worka border Producer Habtamu Fekadu Aga VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. 74-158 Kurume Processing Washed (organic) Altitude 2000-2200 masl Roast Level Light Tasting Notes Bergamot, peach, grapefruit About This Coffee Habtamu Fekadu Aga runs a washing station on the Chelbesa-Worka border in Yirgacheffe, working with around 220 smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers to produce certified organic washed coffees. Cherries are fermented for roughly 60 hours and then carefully sun-driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., a slow and meticulous approach that protects the cup's clarity and delicate aromatics. Yirgacheffe sits at the heart of Ethiopia's most celebrated coffee country, and the high elevation here, between 2000 and 2200 metres, slows cherry maturation to concentrate the floral and citrus character this region is famous for. In recent years the station has separated smaller lots and made additional second payments to growers, helping lift farmer earnings in the area to record highs. We roast Aga light in Kuala Lumpur to honour all of that work, keeping the bergamot, peach and grapefruit notes bright and intact. How to Brew Ethiopia Aga Filter Brewing ratio 1 : 16 Ground coffee 15g Total water 250ml Water temperature 93°C Brew time 3 minutes If the cup tastes sharp or sour, grind a little coarser; if it tastes f