Tesfaye Bekele is the producer of this coffee. He’s also the person who revived the coffee production in the Guji area, after the crisis caused by the bushfires in the late nineties.
Tesfaye’s approach is well described by his words: “I don’t consider myself just a coffee farmer. Coffee means everything to me. All my time and energy are spent on the harvest and the processing of my beans.”
All his coffees are organic and Rain Forest Alliance certified and they are entirely processed on the farm, under Tesfaye’s direct control.
Flowery, apricot and citrus nuances of lime and grapefruit.
Where does this coffee come from?
Our blends and combinations are created using coffee from the same estates where we source the beans for our single-estate coffees.
This coffee comes from the following estates (click on them to find out more):
The coffee doses indicated below refer to a double shot extraction, that is, two espresso cups at the same time. Stay in the range that we recommend for each of our lines, have fun evaluating the differences in the extraction as the dose varies and let us know which dose produces the best extraction in your opinion!
The extraction parameters we suggest here are not imperative. Have fun trying the recipes of the World Aeropress Championship champions: you can find them on the AeroPress.com website.
The extraction parameters we suggest here are not imperative: you can try to use different doses by reducing or slightly increasing the amount of coffee per liter of water and/or to change the extraction time, while remaining in the suggested range. Let us know what tests you did and what differences you perceive in the taste of coffee.