Ethiopia Natural Yirgacheffee Gedeb G1
Description: Berry, citrus in aroma；the cupping notes are grape, orange, dried fruit, smooth texture；surrounded with grape and orange aromatics.
Note: grape, orange, dried fruit
Roast Level: Light
Acidity: 3.5 (1~5 from low to high)
🧷 About Ashenafi and 90+
The beans are produced by Ardent Coffee Export, founded by Ashenafi Argaw. After graduating from university in the capital, Ashenafi entered the coffee industry and spent several years working with the Sidama Coffee Farmers Cooperative Union (SCFCU). Following his family's move to the United States, he serendipitously joined the renowned green coffee company, Ninety Plus. There, he held key positions such as Global Sales Representative and Operations Director. During his time at Ninety Plus, the company was preparing to launch an impressive Ethiopian batch called the "Level Up" series, which Ashenafi was instrumental in developing. Many still have fond memories of the iconic creations from that series.
🧷 About Ashenafi and Ardent
Ashenafi has always had a deep connection to his homeland, which is also the birthplace of coffee. Five years ago, he returned to Ethiopia and established his own coffee export company, Ardent Coffee Export.
Having worked with top-tier companies in the industry, Ashenafi developed a unique perspective on flavor, origin, processing, and quality, with quality being a core focus of Ardent. True to form, especially with their naturally processed batches, Ardent earned an impressive 97 points in Coffee Review in 2020 and was ranked fifth of the year.
Five years after its founding, one of Ardent’s key advantages is having enough manpower to personally oversee every stage of harvesting and processing at each partner processing station during the harvest season. This dedication to optimizing quality has led to noticeable improvements in both quality and consistency. The nearly perfect moisture content and water activity test results have been particularly impressive.
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Stored in cool, sun block condition and the expiration of the period of 6 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
