I am writing this description the day after Ben’s visit to HAYB. A visitor from Ethiopia who lives in Hungary by day. He is mega into coffee. Since he has a company that imports greens he is in Ethiopia twice a year and oversees the whole chain. It was super to chat with him about the hardships of working there on the ground and juxtapose that with what roasters are currently facing. It turns out that our problems are similar – high raw material prices, delays in deliveries, not enough people to work. We’re all in the same boat, but buying coffees from people like Ben, who at any given time is in contact with someone on the farm or at the washing station where our coffee comes from, it feels like we’re pushing the cart together. And that it’s a pretty neat cart if people like Ben are driving it!
I wrote about Ben because this coffee will tell you everything you need to know on its own. Mega clean brew, tropical, but elegant – I mean this coffee is smooth as silk. Kebir Coffee, or the co-op from where these beans flew the long way to Poland, is one of the largest co-ops in Ethiopia that has been perfecting coffee processing processes for years. Here we have anaerobic fermentation, but please don’t combine it with vinegar and kombucha, leave that in the kitchen, brew your coffee, sit back, and feel how juicy, smooth, and full-bodied coffee from Ethiopia can be.
