In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
ETIOPIA ABERA IREBE
Origin
Abera Irebe
Abera Irebe
SNNPR (Southern Nations, Nationalities and People’s Region)
Yirgacheffe
2.250 masl
endemic varieties 74110 y 74112.
Unwashed (Natural)
0,40€ / cup
ETIOPIAABERA

ETIOPIA ABERA IREBE

From 12,50 to 50,00

Clear
COFFEE CUP COST AT HOME
Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.40 €.
THE FARM
Abera Irebe is a small coffee producer in the district, Gedeb, which belongs to the Southern Nations, Nationalities and Peoples Region (SNNPR) of Ethiopia. Abera grows coffee between 1.850 and 2.250 meters above sea level.
PROCESS
The cherries are picked manually and brought to the mill. The cherries are then placed on raised beds to be dried in the sun.
When the cherry has been transformed into what we know as a raisin, it is pulped and stored, leaving the grain with the parchment.

CUPPING NOTES
Red fruits, yellow fruits and olive fragrance. Hot chocolate, papaya and very sweet aroma. Juicy, silky and clean body. Floral, sweet, lemon curd and papaya flavor.
ORIGIN
This coffee has acquired its own reputation as one of the Yirgacheffe coffees that exhibits a strong character, very floral but with a very good acidity. A coffee with character we would say. The Kochere encompasses all the coffee trees that grow from Fisah Genet to Chelelectu. The altitude is good, reaching up to 2500 meters above sea level, and rainfall is abundant.

There is no single variety in the Yirgacheffe coffee zone; instead there are ancient prototypical varieties that have been selected from the surrounding forests locally by choice and by chance and have been mixed to produce a unique expression of terroir and varieties. One of these varieties is called Kurume and in tastings it has been found to be particularly exceptional in cup value. By law, farmers cannot plant new or different varieties.