Ethiopia Maraki Natural Coffee

(earns 60 Taste Points)
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Natural Flavours / Notes
Nuts And Spice Flavours / Notes
Nuts & Spice
Cherry Coffee Flavours Hops & Boozey Mixed Fruits Mixed Nuts Mixed Spices Passionfruit Peach Strawberry Tea Flavours Vanilla
Flavours & Notes
Quick Details
Origin(s): Ethiopia Scandinavia USA
Brightness of Flavours
Balanced & Pleasing
Bright & Crisp
Full Bodied
Delicate & Thin
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Espresso Omniroasted for both filter and espresso
Processing Method: Natural Pulped Natural
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 Maraki Natural Coffee

This coffee is only available as wholebeans.

“This coffee will define this year: daring, impressive and enduring”

Daniel Cvetanovski
Lab Assistant, Coffea Circulor, Sweden 

Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, extreme high front up heat that decreases and a ramp that leads into a very humble crack. We particularly look to enhance the fruity acidity.

- Overview

Sidama is recognized for its sweet and fruit flavored coffees. Beans are dense as a result of a shorter growing season resulting in delicate, textured and tropical coffees.

Ethiopia, the birthplace of coffee, is home to more genetic species of coffee plants than any place on earth. The coffee is still growing wild and much of it still undiscovered. All coffee grown in Ethiopia is Arabica and at least 150 varieties are commercially cultivated, yet thousands are in existence. Due to their vast being, these have been labelled “heirloom varietals”.  

In the Bensa District, close to Keramo, Bensa stretches between 1,900 and 2,217 meters. Cherries are harvested and delivered from out-growers' farms located higher up the mountain at impressive altitudes ranging between 2,000 and 2,400 meters.

The coffee is dried for 14-18 days. To protect the cherries from the rays of the sun, they are constantly stirred to optimize an even drying. During the strongest sun, the cherries are covered. This process is reinitiated in the morning, during the day and until the cherries reach 11% humidity. Due to surrounding and protective trees at the drying beds that provide shelter, we can extend the drying time and contribute to a cooler, slower fermentation which leads to an optimal cherry aroma transport. 

- Brewing Recommendations

Coffea Circulor's World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.

- Water Recommendations 

Use water with balanced mineral content to optimise flavour and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. Coffea Circulor advise a temperature between 93-95°C for the best brewing experience.

- Additional Information 

Flavours: Passion fruit, vanilla, white strawberry, oolong tea, white peach
Origin: SNNPR, Sidama, Ethiopia
Varietal: Heirloom
Process: Natural
Altitude: 2000-2400 metres above sea level
Cupping score: 91.50

Made by Ethiopia. Finished in Scandinavia.

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