Cheetah Espresso Blend
Ethiopia Guji Tade GG _ 50%
Burundi Bujumbura Mageyo _ 50%
Local & Improved Varieties
Bourbon
Wet Fermentation _ 50%
Wet Fermentation _ 50 %
Vibrant, Complex, Currants
Cheetah Espresso Blend
Ethiopia Guji Tade GG _ 50%
Burundi Bujumbura Mageyo _ 50%
Local & Improved Varieties
Bourbon
Wet Fermentation _ 50%
Wet Fermentation _ 50 %
Vibrant, Complex, Currants
Country: Ethiopia
Region: Oromia
Sub Region: Guji
District: Shakisso
Altitude: 1850 – 1950 masl
Process: Fully washed & Sun dried ( Grade 1 )
Varieties: Local Mixed Varieties
This coffee is grown in the Oromia region, one of Ethiopian’s largest specialty coffee growing producers. The farm is located in Shakisso (Guji Zone), which is in the Southern part of Oromia.
Tade GG is a private farm, owned by a gentleman named Tesfaye Bekele. The farm is 221 hectares in area and lies between 1,850 and 1,950 meters above sea level. The landscape is characterized by sharp and rugged hills, ridges, plateaus, valleys and flats, creating a stunningly dramatic setting for coffee production. The regions’ volcanic soil bursts with nutrients, creating a deep red and brown top-layer of soil. Shakisso’s high altitude and dry weather allow for cherries to develop very slowly.
Country: Burundi
Cummune: Mubimbi
Province: Bujumbura
Altitude: 1485 masl
Process: Wet Fermentation
Varieties: Bourbon
he Mageyo mill is one of 13 mills that form the Akawa project. A joint venture between SUCCAM and Supremo, the Akawa project was created to help producers escape the cycle of poverty in a sustainable and equitable way. Producers, striving for fairer remunerations and better living conditions, demanded a path towards prosperity. As such the project's working directives are based around UTZ certification standards, focusing on good agricultural practices, environmental responsibility and social equity as the central tenets of success for project members.
Mageyo is situated in the Mubimbi commune, located north-west in Bujumbura province. Being only 20km drive from the capital it’s one of the closer mills to visit as well as one of the smallest, but what Mageyo lacks in size it makes up for in big flavours. The cup profile is intensely floral, with black tea, white peach, nectarine and red berries, and lots frequently score 87+ points. Mageyo’s unique location surrounded by fruit trees, free roaming chickens, cool climate and location next to a freshwater river helps produce very sweet coffee. Combining this with the expertise of mill manager Viateur Bizindavyi and agronomist Innocent Mpawenimana they have managed to produce high quality coffee with complex fruit and malic acids.
Our coffees are roasted for either filter or espresso, suited to particular brew methods.
For Espresso
- Espresso machine
- Stove top
- Plunger/French press
- Atomic
- Cold Brew/Drip
For Filter
- Pour over/Chemex/v60/Kalita wave
- Aeropress
- Syphon/Vacuum pot
- Plunger/French press
- Handy Brew
- Auto Drip/MoccaMaster
- Cold Brew/Drip