Ethiopia Aga Organic Espresso

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Clean
  100
• Bright
  65
• Floral
  50

Ships within 1 week of your 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.. This light-roasted Ethiopian is at its best 2 to 3 weeks after roasting, so give it a few days to settle before dialling in. 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. built for espresso Ethiopia Aga is a 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. single origin from the Yirgacheffe region, grown at 2,000-2,200 masl and roasted light to keep its delicate aromatics intact. Expect a clean, fresh espresso with finely balanced 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. and floral notes of bergamot, mandarin and jasmine. Ideal for home baristas who love a tea-like, fragrant shot. 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 · Mandarin · Jasmine Light-bodied and aromatic, with a finely balanced acidity and a clean, floral finish that lingers like jasmine tea. Coffee Details Origin Ethiopia Region Yirgacheffe Station Chelbesa-Worka border 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. 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 2,000-2,200 masl Roast Level Light Tasting Notes Bergamot, mandarin, jasmine 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 organic washed coffees. A long 60-hour fermentation followed by slow, careful drying gives this lot its clean cup and remarkable clarity. Since 2023, smaller lots from this station have been kept separate and rewarded with direct second payments to producers, helping farmers in the area earn record-high returns for their work. It is the kind of meticulous, fairly traded coffee we love to bring to Malaysian home brewers, roasted fresh in Kuala Lumpur to let its floral character shine. How to Brew Ethiopia Aga Espresso Brewing ratio 1 : 2 Ground coffee 19g Total yield 38ml Water temperature 93°C Brew time 27 seconds If your shot runs too fast or tastes sharp, grind a touch finer; if it chokes or turns bitter, grind coarser. Small adjustments make a big difference with a light roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. like this. How Much Coffee Is in a Bag? At an 18g espresso dose, a 250g bag pulls