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  • ETHIOPIA BIRBIRSA NATURAL

Ethiopian Birbirsa Co-operative Djimma Natural

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Old dogs like me (with the coffee memory of an elephant) remember 25 years ago there was a commercial cheesy, leathery offering called a Jimma 5. It did a thing in a cup of coffee, but was never great! I bring you this Birbirsa Co-operative as a nod to just how great coffee processing has become.  I mean it is incredible!

Just to be clear; this is far from the former years and is deeply sweet, clean, and beautifully processed and the best coffee I have ever tasted from the region…so far!

Top Trumps:

 Birbirsa Co-operative: Members 134; marketed by

Kata Muduga Multipurpose Farmers’ Cooperative Union

Location: Jimma zone, Goma District, Beshasha kebele

Area: The Union is based in Agaro town

Altitude:  From 2000m to 2100m altitude

Harvest: October to January

Process: Natural

Varietal: Local heirloom varietals

Roast: Light Filter. Cool dropped.

Cup Profile Filter:

Based on 60-65g per litre

|Aromatics: High fruit, candied| Body: Light to creamy | Acidity: Desert wine, pineapple, raspberry/loganberry Lime finish|

One of the great things about this coffee is the fact that to get the most out of it, it takes t i m e.  Upfront, there is a deep, soft (yellow) fruity sweetness. On cooling, the soft acidity drops a little, and the raspberry/ loganberry emerges. Long lingering limey finish.

We would suggest this is delicate but not wildly complex,  as far as natural process Ethiopians go. 

 

Cup profile Espresso:

Unsurprisingly by changing our recipe to 50% coffee (1:2 or 17g into 34g out) from a mere 6-7% (60g of coffee per litre/1000g of water)  we were always going to change the perception of the acidity. Brewing this longer 1:3 is closer to where I like to drink espresso, but the former 1:2 works great in milk-based drinks up to 9oz.  

26+ seconds is where the espresso is at for me; to recap 16-17g into about 50g of espresso liquid.

Milk-based drinks work nicely from 24 and up. Due to the light roast, this makes top flat whites and gentle fruity caramelised in the 6-9oz range.  

Farm Stuff

Birbirsa is a small cooperative part of Kata Muduga Multi-purpose Farmer’s Cooperative Union. The Union is based at Agaro town,  30 miles from Jimma, the largest city in southwestern Oromia Region in Ethiopia, and 250 miles from Addis Ababa, the capital of Ethiopia. Kata Muduga works with farmers from 5 rural districts in the Jimma zone: Goma, Gera, Gumai, Setema, and Sigimo. The general manager and representative of the Union is Asnake Nigat.

Kata Muguda represents and markets the coffees from Birbirsa  following the price structure below: 
Export expenses: 5%
Union commission: 5%
Payment to coop members: 70%
Cooperative expenses: 30% (of which 10% are used to invest in social projects)

Then there is the inevitable handling, shipping, roasting, profiling, packaging, and distribution too.

 

 

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