Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Medium
Variety
Ethiopian Yirgacheffe
Process
Natural
Elevation
1950 masl
Region
Yirgacheffe
About Eshetu Mergiya Teklegiorgis of Ethiopia
This award-winning lot from producer Eshetu Mergiya Teklegiorgis took sixth place at the Cup of Excellence (COE) Ethiopia competition. Believe it or not, this is Eshetu's first submission to the competition and more broadly, to the international market! We were fortunate to taste this debut coffee in Addis Ababa last February while sourcing coffee with the exporter Daye Bensa. The spectacular flavors led us to purchase half of his lot on the spot--and we would've purchased the whole thing if the rest hadn't already been submitted to the competition.
Up until last year, Eshetu felt that he lacked guidance and knowledge on how to enter the international market, leading him to sell all of his coffees locally on the Ethiopian Coffee Exchange. ""The price was very low compared to my efforts,"" he said. But while this newcomer to the COE may have been an underdog, he certainly is not without experience. Eshetu has spent over thirty years farming and processing an annual average of 80-100 quintals of coffee (approx. 8-11 US tons) on his drying station. All this from his 4.5 hectare farm located in West Arsi, Nansebo Woreeda, Bulga Kebele. We are confident that he can continue to produce high-quality coffees and we're glad that he will be receiving fair compensation for his efforts.
We are proud to introduce you and the world to Eshetu and hope this global recognition continues to provide more opportunity to improve quality of life for Eshetu, his family, and his surrounding community.
Yirgacheffe, Ethiopia
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Densely fruity and balanced, this coffee tastes like dessert. I taste pina colada, strawberries and cream, and tangerine. The linger is long and dry with a creamy mouthfeel. "
Olympia Coffee Roasting
No cause partially fulfilled, Olympia cares about a lot - and you can taste it. Neatly tucked beneath the title, "Fair For All", this certified B Corp has championed a program that promotes a better quality of life for farmers, employees and customers. You can find the prices they paid for coffee in their publicly published annual transparency report, a model they are glad to share with other roasters to do the same. Olympia also provides many benefits to their employees that are uncommon to the service industry and believes that those who buy their coffee will feel rewarded knowing their coffee purchase is a guilt-free one.
Integrity aside, Olympia has earned many awards for their coffee like 2014 Roaster of the Year and Food & Wine Magazine's 2019 Best coffee in Washington State.
