Our newest coffee is our Ethiopia Nigist Girmachew, with a wonderful write up from Ava from Padre Coffee HQ.
Coffee, for most of us, isn't just a morning necessity; it's a comforting daily ritual. Yet, behind each cup is a unique story of community, tradition, innovation, and a lot of hard work. Today, I’m so excited to share with you one of those stories.
Meet Nigist Girmachew: a trailblazer in the Ethiopian coffee industry not only producing incredible coffee, but but also challenging stereotypes and empowering her community.
Nigist is rewriting the script in the world of coffee. Her journey into coffee began in 2019 when she learned about the Jabanto farmers coffee business group. However, she couldn't take the leap into coffee exportation until 2022 when she finally acquired the necessary documentation and began to export her own coffee through the group.
What's truly inspiring about Nigist's story is that she doesn't just represent the coffee; she represents empowerment. As well as being a dedicated coffee farmer, she’s the matriarch of her family, balancing the responsibilities of raising her children and tending to family needs. Her journey into coffee is a significant step towards financial stability, and she's even diversifying her family's livelihood by investing her coffee income into a small retail shop in Dobi village.
Nigist's passion for her craft is unmistakable, and it shines through in the exceptional quality of her coffee. With guidance from local agricultural experts and the Jabanto group, she's cultivated a sun-dried natural coffee with a flavour profile that's nothing short of extraordinary. The 18-21 days of meticulous drying on African raised beds, coupled with rigorous quality control, ensures that every cup is an experience.
Nigist's coffee is bursting with notes of berries, apricot, and black tea with a delightful finish rich in caramel and nougat. It's a flavour journey that's as remarkable as the woman behind the beans.
EQUIPMENT
RECIPE
PREPARATION
Fill your kettle with filtered water and set to 96 degrees Celsius.
Dose out 18g of coffee and grind it to a medium-coarse consistency, similar to that of beach sand.
Fold and place a Hario filter in the Hario V60 and place it on top of the Hario carafe. Rise the filter with boiling water and allow the water to trickle down into the carafe. Give it a good swirl to water up the glass and tip it out.
Tip the coffee into the V60 and give it a shake to even out the coffee bed.
Place the Hario set onto the scales and tare to zero.
METHOD
00:00 - 00:30
Start the timer.
Pour 30 grams of water, making sure to wet the entire bed and slightly agitate. This will be our bloom.
00:30 - 01:00
At 30 seconds, pour 90g of water in a gentle circular motion into the dripper, try and have the pour last 15 seconds. This should take you to 120g.
01:00 - 01:30
Wait until the timer reads 1 minute and pour another 90g of water. This should take you to 210g.
01:30 - 02:40
After another 30 seconds, pour another 90g for a total of 300g of water.
At around 2:40 minutes, the coffee should be completely drained into the carafe.
Pour your filter coffee into your favourite mug and savour the beautiful flavour of Ethiopia Nigist Girmachew.
DOMESTIC ESPRESSO RECIPE
On the Slayer LP we use 20.5g of coffee and aim for a yield of 38g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.
