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Clifton Coffee - Ethiopia: Kebel Kebado, Sidamo (Natural)

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Amarillo hop, cooked pineapple & stonefruits with an incredibly complex, balanced and even delicate cup. It comes thru Schluter SA, who were founded in 1858 and source some of the finest coffees from Africa.
From Andy at Clifton Coffee:

"As you can probably tell, we’re rather large fans of Ethiopian naturals here at CCR, and whilst we were sad to see the Dumerso run out recently, we’re delighted to launch our Kebel kebado from Sidamo as a more than worthy replacement. We originally purchased this coffee to feature in the latest version of our EQ Seasonal Espresso. However, due to overwhelming response and demand we felt it only right to launch this coffee as part of our singles list too.

Near the village of Kebado, 15kms north of the town of Dilla lies the Kebado mill which is fed by around 530 local smallholders owning on average around 150 trees each. Ripe cherries are delivered to mill, where cherries are graded and then placed onto raised drying beds in thin layers and turned every 2-3 hours in the first few days, to avoid over-fermentation and mould growth. 6-8 weeks later, depending on weather and temperature, the beans are de-hulled. The beans are then transported to Addis in parchment, and then milled prior to shipping.

We purchased this lot through our friends at Schluter who source some of the very finest coffees from Africa coming in the UK, this natural was no exception and whilst it may not carry the lip-smacking in your face sweetness of last year’s Shakiso for example – it does deliver an incredibly complex, balanced and even delicate cup. We get a lovely Amarillo hop-like aroma with tropical fruit, cooked pineapple and a stone fruit sweetness."
Altitude: 1850 metres above sea level
Farm/Coop: Mill: Kebel Kebado
Great for: Aeropress, Espresso, Filter, With milk
Origin: Africa/Ethiopia - Kebado, Dilla, Sidamo
Owner: A group of around 150 small-hold farmers
Process Method: Natural (Dry)
Varietals: Heirloom and Typica

Roasting and delivery information

We roast 5 days a week on our Diedrich IR-12 & CR-25. We roast and rest our EQ & E1 espressos only to a maximum of 10 days so these coffees will arrive ready to use. All other single origins are roasted to order on the next available roast day & sent out within 24 hours.

We recommend a minimum of 10 days rest past roast day on all our espressos and a minimum of 2-5 days rest on all filter coffees.


Delivery prices to United Kingdom

Initial collection: Clifton Coffee Roasters - Bristol

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.