We have temporarily created this pop-up page on our website so you can continue to support Society Café during these challenging times.
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This coffee has been sourced and roasted exclusively for Society Café.
Coffee regulations are changing in Ethiopia. Since 2008, the Ethiopian Commodity Exchange (ECX) has overseen all coffee trades which was an approach implemented by the government to regulate and improve market conditions. However due to recent changes in legislation, we are now able to work directly with some producers and their washing stations. Giving a higher level of transparency in the final cup.
This is a classic example of an Ethiopian coffee. The washing station workers used selective picking techniques before moving the cherries to be dried on raised African beds for 22 days. It’s through this natural processing method that the coffee gains its complexity and depth of flavour. The process involves drying the cherry with fruit left on the bean which heightens the vibrancy and fruit-like flavours.
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BREW RATIOS
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins
ROAST DAY
Roast & despatch days are currently Monday to Friday. All orders placed after midnight on Thursday will be roasted and despatched on Monday.
ROAST TYPE
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.
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