Single Origin Spotlight: Ethiopia ARDI
We are back with another single origin spotlight, where we tell you about our favorite single origin coffees from around the world and let you in on what makes them so special. Grab a cup of your favorite brew, settle in, and prepare for this exciting installment, as its about our Roaster’s favorite coffee offering.
If you’ve been a single origin drinker for some time, then you know about the reputation of coffees from Ethiopia. This birthplace of coffee holds such a special place in the coffee industry, producing unique coffees unlike those from anywhere else. The coffee culture here is steeped in tradition and significance, and it’s where we get a special coffee offering, our Ethiopia ARDI.
Sometime between the 7th and 9th century, wild coffee cherries in Ethiopia were harvested and eaten as a fruit, before being commodified and grown as a crop, or brewed as our favorite morning beverage. Once cultivated as a major agricultural product for the country, many farmers joined cooperatives that supported its members with funds to help assuage the constantly fluctuating market price of their crop. Many changes in policy and efforts of cooperatives in Ethiopia allow us greater access to lots out of the country today, and coffee from this origin has become a favorite of consumers and coffee workers for its floral and fruit forward tasting notes.
This coffee is named Ardi after the 1994 discovery of a humanoid skeleton that scientists named Ardipithecus Ramidus (and nicknamed Ardi), found in the same region that our coffee is grown in, Oromia. This name pays special homage to Ethiopia as the birthplace of coffee and humanity. At 2000 meters above sea level, this is one of the oldest coffee-producing regions in the country, known for coffees that have distinct berry tasting notes and wild, earthy tasting notes. The beans come from Ethiopian heirloom varietal coffee plants, and are naturally processed after harvest, with a dry time of 17 days. This means that the cherries sun dry on raised beds and the fruit is removed from the beans after the 17 days of drying.
The cocoa and strawberry notes of this coffee are best extracted with a pour over, and we love using a Chemex to make a perfect cup. Here’s the recipe our Coffee Educator and Roaster use most mornings to enjoy their favorite coffee:
Heat filtered water in a kettle to 200-206 degrees Fahrenheit.
- Add a filter to your Chemex and wet it; then dump the excess water and add 20g of coarsely ground coffee.
- When you are ready to start brewing, zero out the scale, and add a small amount of water (we used 40g) to bloom the coffee. Let your coffee release its air bubbles for 30-45 seconds until it’s finished degassing. This will ensure the rest of your pour over happens with a nice and even extraction.
- Add 100g of water in a smooth, circular motion until reaching 140g on your scale. Wait 30-45 seconds for the coffee to drain and add another 100g of water. Your scale should now read 240g. Once your coffee has drained a bit more, add your last pulse of water until the scale reads 340g. Let the coffee drain completely and enjoy!
For a quick drip-style coffee pot, add 2 scoops (about a tablespoon each) of medium ground coffee for each 6-8 oz cup you’re brewing. Make sure to use filtered water and enjoy!
Lucky Goat Coffee