| Country | Ethiopia |
|---|---|
| Farm | Abore, Bombe |
| Varietal | Arabica Heirloom |
| Processing | Natural |
| Crop | January 2025 |
| Partnership | since 2024 |
| Flavour | Juicy & Exotic |
Extra
Single-origin espresso that we want to catapult you into coffee heaven with. In a bag with the Extra logo, you will always find espresso that is exceptionally flavorful and so juicy that it surprises beginners in specialty coffee. But for connoisseurs, it's an experience you shouldn't miss out on.
At Extra, you'll find a different espresso every time, it's always single-origin, meaning from a single farm. We roast it lightly to highlight its sweetness and acidity. We recommend preparing it in high-quality espresso machines, which can bring out the best in it.
Espresso Coffee Series
Which coffee is currently in Extra?
Ethiopia Abore - natural processed lot from Abore processing station in Bombe village, Bensa region.
How does it taste?
Juicy and exotic
This coffee was selected by Jarda in March of this year directly at the headquarters of the owner of the Abore station - Daye Bensa in Addis Ababa, Ethiopia. It is a classic profile of naturally processed coffees from the Bensa region - peach, honey, cocoa and, most importantly, fresh and intense floral aromatics.
About the farm and producer
Abore Station in the Bombe Mountains buys cherries from hundreds of smallholder farmers in the area. It was named after the bridge that spans the Gatta River. Abore is one of 71 processing stations in Ethiopia owned by the export company Daye Bensa. This family-owned business, owned by brothers Asefa and Mulugeta Dukamo and currently run primarily by Asefa’s son Kenean, produces the best natural coffees in Ethiopia in our opinion. This is evidenced by its second place in the 2022 Cup of Excellence.
This March, we had the opportunity to taste and purchase four different microlots from three different stations at Daye Bensa’s headquarters in Addis Ababa. Paradoxically, all of this year’s selected coffees from Ethiopia come from the same region – Bensa.
Dry Process
The dry process at the Abore plant is the same as everywhere else in Ethiopia. Freshly picked and delivered cherries from small-scale producers around the station are first immersed in a tank of water to sort out the lower-density cherries (i.e. unripe). They are then transferred to African beds, where they are dried until they reach about 12% moisture content. During this time, they are constantly raked manually to ensure that the drying is as homogeneous as possible.
The main advantage of this process in Ethiopia, compared to other growing countries, is the large number of farm workers who constantly care for the coffee and select defective or unripe cherries during the drying process. The dried cherries are packed in Grain Pro plastic bags and transported to the processing plant in the capital, Addis Ababa.
