Natural processed coffee’s from the Yirgacheffe region are often credited with igniting people’s passion for speciality coffee, mine (Oli) included, and Wako Jegso’s is no exception. All the more impressive as this is last seasons harvest.
This is one of a handful of small lots sourced from our friends at Omwani. They have partnered with Mecota Trading in Ethiopia, who work with smallholder producers to help bring these smaller single-farmer lots to market.
This is our first couple of bags from Wako, we have secured more to come later in the year from this year’s harvest.
Farmer: Wako Jegso
Ethiopian Exporter: Mecota Trading
Region: Halo Bariti, Yirgacheffe
Varietal: JARC: 74110 & Kurume, More information on Ethiopian coffee varietals here.
Altitude: 2,100 meters Above Sea Level
Process: Natural
Roast Level: One Roast
Wako Jegso’s farm is located in Halo Bariti kebele at 2100 m.a.s.l and is part of the Lemlem Ejersa farmer group.
Wako inherited his farm and land from his father, and is continuing the family’s tradition of coffee farming.
For many years he has been selling his cherries to local coffee processing stations. In the last couple of years, he has been working with Mecota Trading. This has given him more support and better market access, which has helped Wako increase his income. Working with Mecota also gives Wako the tools, knowledge and potential to focus more on producing speciality coffee.
Wako is a father to 18 children and hopes, one day, to pass the family farm on to them.
We will have more of Wako’s coffee later in the year!
Based on 60-65g per litre
| Aromatics: Floral, Citrus | Body: Light to creamy | Acidity: Sweet, soft and deep.|
On opening, there are soft, ripe citric fruit sugars with a lingering floral finish.
As the sugars build, the citrus softens and sits somewhere between a lemon/lime/grapefruit posset & citrus curd. Super sweet.
As it cools the citrus returns, balanced, yet more prevalent. Softened by sherried fruit sugars
Milk Based – 17.5g into 35g, 30 seconds
9oz Milk-based drink. Fruit milkshake
6oz Milk-based drink. Cocoa & Soft Lime Mousse
For espresso, I recommend longer extractions 18g-50g and late 20 seconds and beyond. In fact, to be specific, the best brew we had was 17.5g of coffee extracted in 39 seconds and 45g of liquid. We have been brewing this at 94C.
