Ethiopia - Shiferaw Jigso Espresso

Ethiopia - Shiferaw Jigso Espresso
Ethiopia - Shiferaw Jigso Espresso

Ethiopia - Shiferaw Jigso Espresso

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Regular price €17,90
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Flavour Notes: Lime, Peach, Honeydew Melon

Origin: Kochere, Ethiopia

Producer: Shiferaw Jigso (Member of the Jabanto Group)

Processing: Washed. Fermented for 48 hours and resoaked. Dried on raised beds for 10 days. 

Variety: Walichu, Kurume & JARC 74110 & 74112

Altitude: 2100m

Organic: Yes

 

The Farmer

After several years of relentless effort Shiferaw Jigso built his own mini washing station in Bonk Bosa village to process his own coffee. At a relatively young age he has become one of the few farmers in the region to establish a washing station and is a great example to other farmers aspiring to do so. Shiferaw’s washing station is one of the highest in the Kochere region and the cherries are harvested from his 3 farms all above 2000 masl. The high altitude and precise processing make this a brilliant example of Kochere’s potential.

The Farming

Shiferaw Jigso owns and manages a total of 6.8 hectares of coffee farms distributed over three different villages or kebeles; Bonk Busa, Debo and Wote, all within the Kochere district/woreda. The washing station in Bonk Busa is positioned at one of the highest points of these three farms which provides a slow cooler drying time and stabilizes the long but clean fermentation process. Shiferaw’s farms are best described as Garden style farming, interweaving coffee trees with food crops such as Enset and Taro, which is the norm in the Gedeo Zone due to its high population. Therefore it is important to be Active Organic, fertilizing with Organic compost in the off season and carefully pruning trees to make most of the active nutrients. Shiferaw and his family have always farmed using traditional methods such as composting organically and never using pesticides or chemical fertilizers. He selects successful local varieties from his best trees which mutate from the basic 3 varieties of the region; Kurume, Dega and Walichu, as well as the Jimma varieties 74110 & 74112.

The Processing

Hand-picked coffee cherries are taken directly to the washing station for sorting of under ripe, over ripe and insect or pest damaged cherries. Only well ripened red cherries remain for pulping using a local Agard coffee pulper. Immediately after the pulping, coffee parchment is fermented under water for 48 hours, with fresh water being replaced after 24 hours. After fermentation the parchment is washed using clean water, then returned back to the tanks to be soaked again with fresh water for approximately four hours. The coffee parchment is then transferred to a skin drying stage where stirring the coffee parchment continuously by hand for another four hours is carried out under shade. The parchment is then transferred to the drying beds for the final drying stage. To maintain uniform drying among beans, the parchment coffee is set under the sun between the hours of 8:00 & 10:00am and the covered with nylon mesh between 11:00 & 3:00pm to prevent the coffee from overheating during the hottest part of the day. In the afternoon, the parchment coffee is uncovered for another two hours and then covered overnight from 6:00pm until the following morning. This year Shiferaw Jigso’s coffee took 10 days to reach the ideal moisture content of 10.0-10.5%.

 

250g €/kg: 71,6€
1kg €/kg: 62,9€

All orders received Thursday to Monday will be processed on Tuesday and sent on Wednesday.
Any orders received on Tuesday or Wednesday will be processed on Thursday and sent on Friday
 
All coffees come as whole beans.

If you need a coffee grinder we highly recommend purchasing the Fellow Ode Grinder.

 

All prices include mwst.
For shipping rates: Shipping Information

 

WE ALL WANT TO MAKE BETTER COFFEE, DON'T WE?

Let's cover some of the principles for better tasting coffee. 

  1. It all starts with water, as that makes up roughly 98.5% of a filter coffee and 90% of an espresso. 
    Depending on where you live in the world your tap water will have a certain degree of 'hardness', and a general rule of thumb is the higher the hardness the harder it is to make great coffee. 
    Invest in a water filter of some kind and watch your coffee immediately elevate to the next level. We can recommend a simple Brita water filter. 

  2. A grinder needs sharp and clean burrs. This is the part of a coffee grinder that is going to cut up your coffee beans and you ideally want all the small particles to be roughly the same size. Why? Because the water should extract each one of them the same amount. Keeping your grinder clean will keep the burrs from going blunt fast. 

  3. Use scales. There is simply no way around this. If you want to make better coffee you will need a pair of scales to measure the dry coffee and the amount of water used. 

  4. Use boiling water. Any green coffee that is lightly roasted and roasted well should be brewed with water straight off the boil. The heat extracts what you want faster, and when the coffee's good it has nothing to hide.  

  5. It's better to extract a little too much than too little. This one is largely about preference, but it is pretty safe to say that the majority of people would prefer a brew that is a little on the bitter side of sweet than not sweet and therefore overly sour. This by no means whatsoever is us saying that acidity is bad! On the contrary, acidity is what gives coffee its excitement, but it is always in need of sweetness to provide balance and pleasure. 

  6. Clean clean clean. Anything that has liquid coffee touch it will have some coffee oil on it, and that stuff goes rancid. No one wants old rancid coffee oil in their brew. Clean. 

BREWING GUIDES – USE THESE RECIPES AS A STARTING POINT 

Aeropress Recipe:

Preheat 
  1. Pour 50g of boiling water in.
  2. Stir 17g of coffee in and start a timer.
  3. At 20 seconds; Pour in the rest of the water. Your final weight should be 240g.
  4. Stir 5 times. Wait until 1:45, stir another 5 times.
  5. Put the basket with filter on, close it.
  6. Put the aeropress on the server or cup and push until you will hear the air coming out.
  7. Enjoy your sweet and juicy cup of coffee. 

Hario V60 Recipe:

Put a filter in a V60 and pre-wet it with some hot water, as this will get rid of the bleached paper taste.
  1. 18g of coffee in.
  2. Pour around 60g of water on the coffee, stir it gently and wait 30 seconds.
  3. At 00:30 pour hot water to 150g.
  4. At 00:55 pour hot water to 200g.
  5. At 01:20 pour hot water to 250g.
  6. At 1:45 pour hot water to 300g.
  7. Gently swirl your V60 and let the coffee drip.
  8. Your brew should finish between 2:30-3:00.

    Espresso Recipe:

    1. Know your basket size, and always start with 0,5g less than it recommends. So, if you have 20g baskets use 19,5g of coffee.
    2. Distribute evenly and tamp flat.
    3. Extract at least double your dose - so we're aiming for 42g of espresso
    4. This should be finished between 25 and 30 seconds so long as your grinder burrs are sharp.  

    Capsule Recipes:

    Short Shot: 20g - 30g in 10-15 seconds
    Long Shot: 30g - 40g in 15-20 seconds
    Lungo: 50g - 60g in 23-30 seconds

    We do not recommend any shot volumes above 60g for our capsules. Each package has the recommended recipe for that particular capsule on the top.  

    GOOD LUCK ON THE HUNT FOR DELICIOUS COFFEE

    PROCESSING

    • Please allow up to 3 business days from the date of your order for processing and shipment.

    • All coffees are roasted within 7 days of shipment. 

    SHIPPING

    All shipping times listed in working days (Monday-Friday)


    UPS

     Denmark & Belgium

    6,99€ for Orders less than 25€
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