Here is the third of our Ethiopian smallholder farmers that we are bringing to you this season. Niguse made #36 in the Ethiopian Cup of Excellence last year, which is epic.
We have tried to buy as much coffee as we can this way, to make an impact, rather than just having these as trophy coffees. (Don’t get me started).
Working in coffee is often a privilege, and when we get access to coffees like these. This is not a job, it’s a dream. I hope you enjoy these as much as we do.
I wrote a post explaining things in a little more depth called: Ethiopian Coffee.
As an overview, I would say that Niguse Jilo’s coffee has the hallmarks of a classic, beautifully processed natural coffee, as the acidity is sweet, clean and doesn’t jump out as being too wild. I thought this would be a great start.
Farmer: Niguse Jilo
Ethiopian Exporter: Mecota Trading
Region: Yirgacheffe
Mill: Halo Beriti
Varietals: Kurume.
Altitude: 2150 meters Above Sea Level
Process: Natural
Roast Level: One Roast
Niguse Jilo grows coffee on his farm in Halo Bariti village at 2150 m.a.s.l, cultivating the Kurume varietal — one of Ethiopia’s many landrace varietals.
After inheriting the farm from his family, Niguse committed himself to cultivating speciality coffee, which helps him support his 10 children: seven sons and three daughters.
As a lead farmer in the Bore Nageso farmer group, Niguse fully embraces and implements all the recommended farming technologies and practices.
In 2022, judges recognised Niguse’s coffee among the top 40 entries in the Cup of Excellence competition.
Starting Filter Recipe: 55- 60g of coffee to a litre of water. Cafetiere or Clever Dripper is my “go-to” for a top natural.
The numbers suggest that this will work in espresso around 95 °C and above, but we will have to rest it a bit first.
