We enjoy Belle through all brew methods, it is a multifunctional blend of two African coffees designed with black coffee lovers in mind. It has a clear Ethiopian acidity that becomes sweet when cool.
Preferred Brewing Method & Parameters
Espresso: black and with milk - 19g of coffee, 38g out in 29 seconds.
Filter and Immersion Brewing: 7g of coffee per 100mls of water, with a 4-minute contact time.
NENSBO – SIDAMA, ETHIOPIA
Producer: 764 small lot holders of the Oromia Coffee Growers Cooperative
Altitude: 1650 - 1750 MASL
Varietal: Typica and Heirloom
Process: Washed, traditional 48 - hour fermentation, dried on raised beds over 20 days
Harvest: Processing completed in December 2015
Ripe cherries are delivered to the Badessa mill in, Bedessa, Nensbo. Here they are graded, sorted, depulped and fermented underwater for 36 to 48 hours. Parchment is sorted through washing channels and dried on African raised drying beds where it is dried for up to 2 weeks. This coffee was purchased through the ECX (Ethiopian Commodity Exchange) system.
KAYANZA - NEMBA, BURUNDI
Producer: Various small land owners of the Kayanza region.
Washing Station: Nemba
Varietal: Red Bourbon
Harvest: Sun dried for 21 days.
The 2016 harvest was our first year importing directly from Burundi. We partnered with a new export partner who shares similar social values as ourselves. The washing stations are a privately owned by our exporters, and employ local managers to manage the stations throughout the year, and employ seasonal workers from the surrounding area through the harvest season.
Each washing station employs 3 to 5 permanent workers and is run by a manager who is also the agronomist who provides farming advice to the local communities. The average pay for the regular workers is 300,000 Burundian Francs per month. This is double the pay of other competing washing stations in the area, and managers are provided housing with electricity, a motor vehicle.
Nemba was built in 1991. It purchases cherry from 3171 farmers off 435 acres of land surrounding the washing station and has a maximum production capacity of 1200 MT of cherry per year. Nemba has placed in several Cup of Excellence competitions, in 2013 it placed 2nd, in 2014 placed 11th and in 2015 placed 1st winning the overall competition.
This is one of the first years our partners have produced a honey processed coffee. Coffee is hand sorted and floated prior to pulping. It is then passed through the pulper where the skin is removed, leaving some mucilage intact. Coffee is then run through a serpentine to remove any additional floaters where is it is then laid out to dry with some of the mucilage remaining on the coffee. The coffee is constantly stirred throughout the day to ensure even drying, and it is covered at night to preserve heat in order to ensure drying occurs as evenly as possible.