Coffea Circulor

Ethiopia Lume Washed Coffee

Shipped directly from Coffea Circulor for freshness
(earns 60 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Plants And Vegetables Flavours / Notes
Plants & Vegetables
Apricot Beans & Legumes Black & Redcurrant Cherry Hops & Boozey Lemon Lychee Melon & Cantaloupe Milk Chocolate Mixed Herbs Peach Tea Flavours
Flavours & Notes
Quick Details
Origin(s): Ethiopia
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Bright & Crisp
Smooth & Gentle
Thin
Mouthfeel
Full Bodied
Creamy & Silky
Delicate & Thin
Full Bodied & Rich
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Omniroasted for both filter and espresso
Processing Method: Washed
Cupping Score: 90+ / 100. A superb coffee You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground?
Are there any specific product benefits?
Ethiopia Lume Washed Coffee

“Citrus fruits - and baskets of them - high in aromatics.” - Ivica Cvetanovski, Founder, Coffea Circulor

The majority of coffees grown in Gedeb are local landrace varieties (which are often also called Ethiopian heirloom).

Other varieties grown in the region were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and has done a great deal of work on developing disease resistant and high yielding varieties.

All coffee is selectively hand-harvested before being delivered to a collection center or directly to the washing station. At the washing station, coffee is sorted to remove damaged or underripe cherry and is then delivered to the pulpers to be pulped. Depending on the weather conditions, it will be fermented for around 28 hours. Once fermentation is complete the parchment is thoroughly washed and is then graded in washing channels, separating each lot into two grades based on density. Once graded, the coffee is sometimes soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.

After washing, the coffee is delivered to raised beds to dry under shade for 10-14 days until moisture content reaches 12%. The coffee is regularly turned by hand sorted several times to remove any damaged or discolored beans. Coffee is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly and overnight to prevent condensation from seeping into the drying parchment.

  • SCA Score - 90/100
  • Notes - Apricot, Honey, Lemon, Lychee
  • Producer - 600 Smallholders
  • Country - Ethiopia
  • Region - Gedeo, Gedeb
  • Altitude - 1950 masl
  • Varietal - Heirloom
  • Process - Washed
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