Coffee Description
This naturally-processed coffee is complex and super balanced with notes of tropical fruit and a wonderfully coating mouthfeel. Ibrahim's farm is in western Ethiopia - specifically in the Limmu Kosa area of the Jimma Zone - an up-and-coming region that has a very different flavor profile than most Ethiopian coffees you’re probably familiar with.
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.
Light
Variety
Process
Natural
Elevation
1800 - 2000 masl
About Ibrahim Hussein of Ethiopia
Ibrahim is a third-generation farmer the an up-an-coming western region in the Jimma Zone.
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.
"A lively coffee with a dense sweetness, this coffee is perfect for someone who enjoys exploration. I taste fresh fig, honeysuckle, and lychee. The linger is long and dry with a slick body. "
Noble Coffee Roasting
Eight-time Good Food Award winner (and ten-time finalist) Noble Coffee Roasting began, as many successful roasting companies do, in the garage of husband-wife team Jared and Carolyn Rennie, way back in 2007. Named after Jared's grandfather, Noble Duke, within two years Noble Coffee had moved to its current roastery/café location just off 4th street in the quirky, charming town of Ashland Oregon.
"We believe that amazing coffee starts by sourcing the highest quality green coffees from organic farms and cooperatives, continues in the crafting of coffees with great attention upon roasting, and ends in the fine details of brewing. We are fully devoted to this process."
