Ethiopia Yirgacheffe Mamo Kacha

Ethiopia Yirgacheffe Mamo Kacha is a refined whole bean coffee

Ethiopia Yirgacheffe Mamo Kacha is a refined whole bean coffee from the Yirgacheffe region of Ethiopia, regarded as the birthplace of coffee. The region, in the Gedeo zone in the south of the country, is known for coffees with remarkable sensory qualities. Its climate and traditional processing methods give this coffee a distinctive flavour and aroma.

Flavour and aroma of light roast Ethiopia Yirgacheffe Mamo Kacha

Ethiopia Yirgacheffe Mamo Kacha has notes of chocolate, lemon, flowers and herbs. Its smooth body works with a bright, lively acidity for a well-balanced flavour profile. An excellent choice if you enjoy coffees with a complex character and an elegant structure.

The Yirgacheffe region and growing natural coffee

Grown at 1,500 to 2,100 m a.s.l., this coffee benefits from climate conditions that help complex flavours develop. Yirgacheffe, one of the best-known coffee regions in the world, is famous for its explosion of aromatics and delicate citrus profile, the result of carefully applied processing methods.

Processing of Yirgacheffe Mamo Kacha, a coffee for filter methods

Mamo Kacha, a respected coffee exporter, selects high-grade “Yirgacheffe Grade 2” lots from local washing stations. As a result, the coffee keeps the typical regional profile while standing out for quality above standard G2. Natural and washed processes bring out the best in the beans, with a clearly clean flavour and complexity.

Why try it?

• Region: Yirgacheffe, Ethiopia
• Variety: local Ethiopian landraces
• Tasting notes: chocolate, lemon, floral, herbs
• Process: washed and natural
• Altitude: 1,500-2,100 m a.s.l.
• Body: smooth, silky
• Acidity: bright, crisp

Ethiopia Yirgacheffe Mamo Kacha, roasted at Colbergcoffee coffee roastery, is a coffee that will satisfy the most demanding coffee lovers. Excellent for filter methods and for espresso, it shows its full potential in every cup.

OUR HEAD BARISTA’S RECIPE (KALITA WAVE 155 DRIPPER)

Coffee (g)	18 g
Water (ml)	300 ml
Water temperature (°C)	91°C
Grind (Comandante)	25-26 clicks, medium (like grains of sugar)
Brew time (s)	2:20-2:40

Method

1. Get your brewing vessel (server or jug), scale, paper filter and Kalita Wave 155 dripper ready.
2. Grind 18 g of coffee.
3. Tip the coffee into the dripper and level the bed gently.
4. Pour the water in 4 stages, with even circular movements.
5. Start the timer with the first pour.

Timer (*when the pour ends)	Water per pour (g)	Total water (g)
0:00 (*15)	50	50
0:30 (*50)	100	150
1:10 (*1:25)	75	225
1:45 (*2:00)	75	300

To finish: once the water has drained through the coffee, remove the dripper, give the brew a swirl and enjoy.