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4 Everton Park
Singapore, 080004
Singapore

+65 6220 2330

A coffee bar and roastery driven by our beliefs to foster direct, transparent and sustainable relationships with our coffee producers, so as to help us to source, roast and brew some of the most amazing coffees from around the world, to the best we think they should taste and share them with you.

Ethiopia Wote

Journal

Ethiopia Wote

Nylon Coffee Roasters

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The last Ethiopian coffee, Wottona Bultuma, was so well-received and went off the rack so quickly that some of our regulars only managed to get their hands on a bag. For those who didn’t get to try this lovely Ethiopian coffee, don’t despair. We have another new one to fill up its slot on the rack.

This specific coffee is from a private wetmill in the local community of Wote, owned by Mr Megaya. The coffee is from an area with a lot of competition among the private producers and cooperatives. Mr. Mergaya have spent the last years to improve the preparation and processing of the coffees to meet the quality standards of the high end coffee market. The coffee from this wetmill is limited in amounts and the highest qualities are now exclusively sold through our partner, Nordic Approach.

Yirgacheffe is known for its clean, floral and acidity-driven washed coffees. There are mainly small family plots of both recently planted trees of improved varietals and traditional old varieties. Organic fertilizer is common, pruning less common.

  • Wetmill: Wote
  • Producer: Mr. Mergya
  • Zone: Gedeo, Yirgacheffe
  • Woreda/Local municipality: Wote
  • Altitude: Coffee grown at 1800 - 2000 masl
  • Producers: About 600 smallholders in the surrounding areas as well asremote farmers.
  • Varietals: Ethiopian Heirloom. Improved varietals and native coffee forest origin transferred to family smallholder plots and gardens. In this case they refer to it as Yirgacheffe type.
  • Production: Pulped and wet fermented, graded in washing channels, soakedin water and sun-dried.
  • Process: Cherries are hand sorted for unripes and overripes by thefarmers before they go in to production. A 3 disc Aagaarde pulper removes the skin and pulp.The coffees are then fermented under water for 24-36 hours, dependent on the weather conditions. It’s then graded in washing channels in to two grades based on density. It is then soaked under clean water in tanks for 12-25 hours.
  • Drying: Sun dried 10 – 15 days days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night.

This coffee is incredibly clean with highlights of some classic “Yirgacheffe” flavours: citric notes, bergamot, sweet spice and black tea. As it cools, berry flavours become more pronounced and floral overtones linger in the back. This cup has great intensity and yet balanced in a way to make it an enjoyable filter brew. 

Available at S$18.50 (250g) in store and online.

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tags ethiopia