Green (Unroasted) Ethiopian Sweet Lily Natural

$6.65$275.98

1 lb Bag1 lb Bag5 lb Bag5 lb Bag50 lb Bag50 lb Bag

THE DETAILS

ROAST PROFILE GRAPH

These graphs are guidelines for how we roast this coffee. Every roaster is different, and you know your roasting method best.

ROAST PROFILE GRAPH

These graphs are guidelines for how we roast this coffee. Every roaster is different, and you know your roasting method best.

Cupping Notes

The Natural Fermentation produces a well balanced sweetness with notes of blueberry and jasmine tea.

Full SACKS

Stored throughout the country. Contact us for quotes on any of our direct trade coffees by the sack!

Social Responsabily

Creates sustainable employment for farming families in , farmers are paid above fair trade standards for their exceptional crop

MEET THE FARMER

This Ethiopian Natural processed coffee comes from the Biru Bekele wash station, located in the Oromia region of Ethiopia. With farms on elevations between 1800 and 2100 m ASL, this region is known for some of the best coffee in the world.

Biru started growing coffee in 2005 and has been exporting for over 15 years. He built a washing station in 2018 and decided to produce only natural processed coffee. He likes to focus on one thing at a time and make sure it is perfect.

WHY CAFE KREYOL?

We believe farmers should get paid based on the quality of their product and we practice this belief by paying up to 300% higher wages than what Fair Trade requires.

This Direct Trade system, that is now the backbone of Cafe Kreyol, believes that quality and sustainability are parallel.

Our story continues as we work to alleviate poverty in rural coffee growing regions, one cup at a time.

Joseph Stazzone

CHIEF COFFEE HUNTER

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      Suggested Roast Profile Graph

      Drum Roaster

      This graph is a guideline for how we roast this coffee using a Drum Roaster.

      Every roaster is different, and you know your roasting method best. Please use this information to help you develop your own roast profile, and make great tasting coffee.

      Extra long soak upfront (shutting your heat once you put the coffee in), and then a strong heat upfront that slowly tapers off, while still aiming for a fast roast. On our drum we like to finish this right in the middle of a rolling first crack, to bring out strong notes of Blueberry and Jasmine in the delicate yet complex acidity. Keep your fan on higher to make these tasting notes cleaner and more apparent, and perhaps don’t taper your heat as you go (if needed to maintain your fast roast). Let this coffee rest after you roast it for around 7 days for maximum quality.
      • Bean Density: High
      • Bean Moisture: 9.3%
      • Cupping Score: 88.5

      Suggested Roast Profile Graph

      Air Roaster

      This graph is a guideline for how we roast this coffee using a Air Roaster.

      Every roaster is different, and you know your roasting method best. Please use this information to help you develop your own roast profile, and make great tasting coffee.

      Extra long soak upfront (shutting your heat once you put the coffee in), and then a strong heat upfront that slowly tapers off, while still aiming for a fast roast. On our drum we like to finish this right in the middle of a rolling first crack, to bring out strong notes of Blueberry and Jasmine in the delicate yet complex acidity. Keep your fan on higher to make these tasting notes cleaner and more apparent, and perhaps don’t taper your heat as you go (if needed to maintain your fast roast). Let this coffee rest after you roast it for around 7 days for maximum quality.
      • Bean Density: High
      • Bean Moisture: 9.3%
      • Cupping Score: 88.5