Apricot, Brazilian Papaya, Caramel, Lemon Zest

ETHIOPIA BIZUNEH WOMAN PROJECT 250g

47,90 RON 44,90 RON

    This delicious coffee is the result of a wonderful project created and coordinated by Tizita Bizuneh, the wife of our main Ethiopian coffee producer, Israel Degfa. There are only women working at the Bulessa processing station in the Sidama region and even the coffee cherries are bought only from women farmers. The profits are used in educational programs to strengthen the role of women in Ethiopian society.

    We roast this coffee medium-light to highlight the aromatic complexity, the interesting combination between the sweet notes of fleshy fruits with the sophisticated aromas of lemon zest and caramel. Delicious in milk based drinks, light and bold in espresso, crunchy but balanced in the filter.

  • Coffee Details
  • Brew Recipes
  • People and Culture
  • Origin Ethiopia
    Roasting degree

    Medium Light   

    Notes Apricot, Brazilian Papaya, Caramel, Lemon Zest
    Region  Sidamo
    Farm Small local farmers
    Altitude 1 700 - 1 800 m
    Varietal Heirloom
    Type of processing Washed
    Producer Independent women farmers
    Harvest    

    November-March

    Cupping Score

    86

  •    We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.

    • ESPRESSO

      GEAR USED: 

      Dalla Corte Mina espresso machine

      Ratio 1/2

      18g  in

      36g  out

      25-28 sec

      Temp.  92-94 C

      Target EY 20-22 %

      All our recipes are tested on 54.5mm diameter 28mm height  and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.  

      All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications. 

    • FRENCH PRESS ESPRO

      GEAR USED: 

      Espro Press P3 18 oz:

      Ratio 1/16.5

      300 ml water

      18 g in

      265 g out

      4 min brew time

      Temp 94-96 C

      Target  EY 18-20%

      Grind size 700-900 microns

      When we brew French Press we aim for the balance between sweetness and body. The grind size is finer than regular french press recipes, one of the reason being the micro filters Espro Press uses ( which we highly recommend). If you have a really basic filter in your french press you should grind coarser and extend your brew time. 

      First step is pouring around 80 grams of water over the grinded coffee, in circular moves,  trying to wet all the coffee so it makes contact with the hot water and starts blooming. This should take around 15 seconds, wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat. The aim is to extract as even as possible the coffee particles, keeping them immersed in the hot water. Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press.


  • In Ethiopia, 80 percent of the population resides in rural areas and women provide the majority of the agricultural labor in these communities. However, their contributions often go largely unrecognized and their fathers or husbands often restrict access to resources and community participation. Worse, one in three women experience physical, emotional or sexual violence and only half of girls who enroll in primary schools ever make it to grade 5.

    This delicious coffee is the result of a wonderful project created and coordinated by Tizita Bizuneh, the wife of our main Ethiopian coffee producer, Israel Degfa. There are only women working at the Bulessa processing station in the Sidama region and even the coffee cherries are bought only from women farmers. The profits are used in educational programs to strengthen the role of women in Ethiopian society. Women involved get to develop themselves, learn basic mathematics, some of them work in offices and management. 

Customer Reviews

Based on 5 reviews
80%
(4)
20%
(1)
0%
(0)
0%
(0)
0%
(0)
I
Ioana Oprea

excellent

M
Marius Stoian
Fantastic Coffee

Excelenta, nu sunt fan cafea cu o aciditate ridicata dar aceasta este perfecta.

I
I.Cristiana

Delicioasa! Nu-ti vine sa o "strici" cu lapte sau zahar (scrie un fan de latte :))

D
Daniel Miu

O cafea excelenta. Folosind metoda de brew V60 am reusit sa extrag o cafea dulce si aromata cu o aciditate cat sa nu te deranjeze. Excelenta!

D
Doinita Ilie
Good taste

It's a good coffee, with a medium acidity. Makes a perfect combo with some milk cream.

Customer Reviews

Based on 5 reviews
80%
(4)
20%
(1)
0%
(0)
0%
(0)
0%
(0)
I
Ioana Oprea

excellent

M
Marius Stoian
Fantastic Coffee

Excelenta, nu sunt fan cafea cu o aciditate ridicata dar aceasta este perfecta.

I
I.Cristiana

Delicioasa! Nu-ti vine sa o "strici" cu lapte sau zahar (scrie un fan de latte :))

D
Daniel Miu

O cafea excelenta. Folosind metoda de brew V60 am reusit sa extrag o cafea dulce si aromata cu o aciditate cat sa nu te deranjeze. Excelenta!

D
Doinita Ilie
Good taste

It's a good coffee, with a medium acidity. Makes a perfect combo with some milk cream.