Espresso: Ageze // Ethiopia

From $19.00

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Espresso: Ageze // Ethiopia

From $19.00

Some would trade on the name and call this coffee “Yirgacheffe”, but it’s not quite accurate. Decoding information on the actual origin of coffees from Ethiopia can be tricky. The Yirgacheffe region is thrown around a lot when naming coffees, given its famous reputation. Also, within Ethiopia (not so much outside) the term “Yirgacheffe-type” is used to denote coffee that has a taste profile similar to the coffee from the Yirgacheffe area. Confused yet? Politically speaking, Yirgacheffe is just one small sub-region of the Gedeo zone. So this coffee was actually grown to the immediate south of Yirgacheffe.

Our coffee is roasted and shipped the same week you order it – freshness is guaranteed.

Tasting Notes

Rose Hip / Dried Apricot / Lemongrass

Flavour Profile

Approachable Exotic

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The region is called Kochere and it’s also within the Gedeo zone of the Southern Nations, Nationalities, and Peoples’ Region (SNNPR). The region is called Kochere and it’s also within the Gedeo zone of the Southern Nations, Nationalities, and Peoples’ Region. The washing station resides in a community (Kebele) called Gedeb.

Abeyot Ageze owns the station, and about 650 small-holder farm owners bring their coffee cherry to Abeyot’s mill to process. Kochere as a region is gaining traction against its northern brother (Yirgacheffe), and the coffees from here rival the best from any other region in Ethiopia.

With so many farm owners contributing, one may wonder how lot consistency is achieved. First off, the small-scale producer is the norm in Ethiopia, whether they sell their coffee to a co-op or private mill. There are, of course, very large farms in Ethiopia as well but, in Phil’s experience, the best quality is consistently coming from the small-scale producers. Phil’s thought on this is that the small producer, by the very nature of being small, is able to focus more on quality. Beginning with the agriculture, which is mostly passive organic (almost natural forest-like), small scale farms might have only 120 or so trees on their property to tend. A focused effort on spreading compost and deadfall on each tree is very feasible.

At harvest time, all the family gets involved. The cherry is laid out in one thin layer on the property after picking, and before submission to the washing station. The coffee is picked through to ensure that only ripe cherry is included. The key for these small-scale farmers is that the price paid for coffee cherry must be sufficient for them to afford to make a living off of a small piece of land. This is only achieved when buyers pay high prices for top quality, which we have done with this lot. This premium gets pushed down the chain as a second payment to the coffee growers. This is the key to economic sustainability! This coffee was frozen immediately on arrival in Calgary, to preserve freshness.

ZONE: Gedeo Zone
REGION: Kochere
ELEVATION: 1900-2000m
HARVEST: November 2015 – January 2016
STORAGE: Green coffee frozen to preserve freshness