Accueil Enticing - Ethiopia Abebe Hilu Natural
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Enticing - Ethiopia Abebe Hilu Natural

Enticing - Ethiopia Abebe Hilu Natural

€16,50
€16,50
€66,00 kg
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What does this price correspond to?

For comparison:

55€/kg : price frequently charged by large retailers for coffee capsules of different brands

85€/kg : average price charged by a high-end brand of capsules not available in supermarkets

A marvel of complexity that will introduce you to the infinite aromatic palette of coffee. Prepare to travel.

Weight
Style
Grinding

NB: From 3 packs of 250g, an optimized cardboard box arrives at your home, meaning better management of carbon emissions during delivery.

Charming

Adj. Who uses their charm to seduce, who attracts by their affable and engaging manner.

                                                                                          

  • Country : Ethiopia
  • Region Yirgacheffe
  • Producer: Abebe Hilu

                                                                                          

  • Varieties : 74110, 74112, Dega & Kurume
  • Processing : Natural
  • Altitude : 2060m
  • Harvest period October - January

                                                                                          

  • Tasting notes Mango, white flowers, coconut
  • Note SCA : 87.5/100
  • Level of complexity : Pupil
  • Acidity : Average
  • Body / power : Soft and silky

                                                                                                          

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Illustration de tasse

Nf - Recommended recipe

Espresso:

  • 19gr in / 42gr out
  • Flow time: 27-32sec

Nm - Terroir

Abebe Hilu farm is located in the famous region ofYirgacheffe, a region of Ethiopia that produces some of the world's finest coffees. It typically features delicate floral notes and exotic fruit aromas, supported by a perfect balance of acidity and sweetness.

The uniqueness of Ethiopian coffees lies in the cultivation modelunder the forestSince time immemorial, coffee has been grown under dense, humid canopies at high altitudes. In contact with many other botanical species, coffee trees are naturally protected from the elements and receive the nutrients necessary for the healthy development of the cherries, without the need for pesticides.

Thanks to this biodiversity, nearly95%of Ethiopian coffees are organic (but only a handful can afford the certification).

Nm - Producer

Abebe Hiluhas been cultivating exceptional coffees for many years on his farm, located in the village ofWogida(Yirgacheffe). His farm is located at an altitude of 2,060m. The warm, sunny days and cool nights create an optimal climate for the sugar concentration of the coffee cherries.

Nf - Varieties

74110: Appearing to be a postal code, it is in fact a coffee variety, also called "Gibirinna". The first two digits correspond to 1974, the year the variety was developed. Originally created for its resistance to disease and good yields, Gibirinna has since demonstrated its place among the finest coffees in terms of taste.

74112:or "Serto", quite close to 74110, it comes from the same original coffee tree. It stands out slightly with a stronger acidity in the mouth.

Kurume:called Kudhume in the Yirgacheffe region, is a variety that produces very aromatic and fruity coffees.

Dega:variety more widespread throughout the territory

Nm - Treatment process

This is the processnatural(or dry route) : Coffee cherries are not pulped before drying. The bean is therefore dried with its pulp fermenting, giving it more sweetness and body.

Abebe and his teams select the cherries atfull maturityand pick them by hand. They are then taken to his farm, placed on raised drying beds (called "African beds") and dried for approximately 21 days. It is important to stir the cherries regularly for even drying. Once dry, they are pulped to remove the husk and keep only the green berries. These are finally sorted, stored and then exported.