Ethiopia Mi'eessa Robe

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Roasted to order — 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.. These beans hit their peak 2 to 3 weeks after roasting. A juicyAcidityThe 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. naturalNatural 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. 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. from Guji Ethiopia Mi'eessa Robe is a single-farmer, naturally processed light roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. from the Guji zone of Ethiopia. Dried whole on raised beds, it pours sweet and fruit-forward — grape juice, mixed berries and bright orange. Made for filter brewers who love a clean, expressive cup. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Grape Juice · Mixed Berries · Orange Juicy and aromatic, with a soft, syrupy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., gentle citrus acidity and a clean, lingering finish. Coffee Details Origin Ethiopia Region Guji Drying Station Sookoo Producer Mi'eessa Robe 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. Mixed Heirlooms Processing Natural Altitude 2,000–2,350 masl Roast Level Light Tasting Notes Grape juice, mixed berries, orange About This Coffee This lot is named for its grower, Mi'eessa Robe, who farms a modest 8-hectare plot in Guji that he inherited from his parents. The land climbs from 2,000 up to 2,350 metres — high, cool elevations that let the cherries ripen slowly and develop deep, concentrated sweetness. Mi'eessa produced enough cherry to keep his harvest fully separated and traceable to his farm alone — a genuine single-farmer lot rather than a blended community offering. The coffee is dried whole at the Sookoo station, where careful raised-bed drying coaxes out the jammy grape and berry character that defines a great Ethiopian natural. How to Brew Mi'eessa Robe Method Filter / Pour Over Brewing ratio 1 : 17 Ground coffee 16 g Total water 250 ml Water temperature 93°C Brew time 3 minutes Taste as you go: if the cup feels thin or sour, grind a touch finer or push the water to 94°C; if it turns bitter, grind coarser or ease back to 92°C. How Much Coffee Is in a Bag? At a filter dose of roughly 15 g per cup, a 250g bag makes about 16–17 cups and a 1kg bag makes around 65–67 cups. As a single-farmer Ethiopian lot in limited supply, every bag is a chance to brew something genuinely trac