Cup of Excellence (COE) 2020 award
This exotic microlot is bought to us by our friends at Utopia Coffee. Produced by farmer Negussie Gemeda Mude in the famous Ethiopian coffee region Sidamo, this microlot coffee won the Cup of Excellence (COE) 2020 award for the first time in Ethiopia after receiving the highest score of 91.40 points from submitted a record-breaking 1,400+ bean samples.
This beautiful exotic coffee is in very limited supply.
Negussie Gemeda Mude is a passionate and sustainable coffee farmer in the Sidama region, Bensa district in the Keramo/Hayisa village, which shares an eastern border with the Harenna Forest National Park.
Negussie is married with four sons and three daughters. He farms coffee on 3 hectares, with an additional 10 hectares for vegetables, wheat, teff, barley, and bamboo crops. Negussie produces 15,000 kilograms of red cherry annually, which he sun-dries naturally on an African raised bed.
In response to his award, Neguisse told Barista Magazine "I think my win is historic because Cup of Excellence was held for the first time in Ethiopia and I am the first winner. That gives me a lot of pride. I’m also very proud that I presented Sidama coffee, which I believe is one of the best coffees in Ethiopia. The fact that my coffee is now going to be around the world, and my neighbours and others farmers will get all this market opportunity and their coffee will get to new destinations, that gives me a lot of pride. I’m very happy, I feel lucky and proud, and I’m committed to continue growing high-quality coffee"
Tasting: Intense and clean in the cup, fruity, incredibly juicy, strawberry-sweet, full of flavour, standing out in complexity. It is simply outstanding.
Region: Sidama region, Bensa district, Keramo/Hayisa village; on east bordered with the Harenna Forest National Park
Altitude: 2100 metres above sea level
Varietal: Heirloom
Grade: 1
Process Method: Natural/sundried, on raised beds
Crop Year: 2021
Pour Over Recipe: please feel free to experiment (credit: Tetsu Kasuya ):
Grind size: Coarse
Water Temp: 89 - 92 degrees Celsius
Ratio: 20g for 300 / 1:15
Brew time: 3min 30s
Peak Brewing: 7 – 35 days post roast date
Brewing Ratio: 44% (1:2.25) i.e. 20g dose = 45g extraction yield
Extraction Time: 28– 32 seconds
Temperature: 93 degrees Celsius
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