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Need specialty coffee on the Go? Use a Coffee drip bag, all you need is to add Hot water!

This box contains 72 x 15g Ethiopia Ayele Fulasa single origin Coffee drip bags - tasting notes of tropical fruit, raisin, brown sugar, blueberry & nectarine.

The coffee drip bag is the easiest and quickest way to brew your favourite coffee no matter where you are. You simply open the bag, place it over your cup and pour hot water through the single serve drip filter bag.

The Coffee is Nitrogen flushed so it stays fresh for 12 months, so grab a box and use it on your next adventure, give it for your next thank you gift or put a box in the cupboard for the dreaded day you run out of beans!

This is the perfect single origin if you enjoy your coffee served black (without Milk) to highlight the specific farm/estates unique characteristics.

Sweet floral aromas and is bursting with a juicy mouthfeel.

Country: Ethiopia
Region: Yirgacheffe
Producer: Ayele Fulasa
Varietal: JARC 74110
Altitude: 2,005 MASL
Process: Natural

Ayele Fulasa cultivates coffee at 2,005 meters above sea level in Werkasakaro, in Yirgacheffe. Coffee production runs in the family and the knowledge that shapes his cultivation and processing has been passed down through generations of his family. Backed by years of experience, he’s confident that if you’ll love his coffee. Ayele inherited 4 hectares from his father and has since purchased an additional 3 hectares with the profits from his coffee production.

Ayele cultivates the 74110 coffee variety developed by the Jimma Agricultural Research Center (JARC). His farm sits at a lofty 2,005 meters above sea level. He uses organic fertilizers like manure from his farm animals to nourish coffee trees. He is supported by Sucafina Ethiopia, which provides training on agricultural best practices and processing techniques. In addition to coffee, Ayele also cultivates root crops, enset (false banana)

Ayele selectively handpicks ripe cherry and floats cherry to remove any damaged or light coffee. He places cherry on raised beds, built from bamboo, where it dries in direct sunlight. Ayele rakes cherry frequently to ensure even drying and periodically inspects it to remove any defective or damaged cherry. Cherry receives an average of 7 hours of sunlight per day and takes approximately 2 to 3 weeks to dry.

Yirgacheffe is a district in Southern Ethiopia’s Sidamo region. Yirgacheffe is widely recognized as one of coffee’s ‘birth regions.’ Washed coffees coming from this district are so well-known and sought-after that Yirgacheffe is considered its own micro-region. The majority of coffees grown in Yirgacheffe are local landrace varieties (which are often also called Ethiopian heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and has done a great deal of work on developing disease resistant and high yielding varieties that still demonstrate quality in the cup. Most farmers in the region farm on fewer than 5hectares (many counting their coffee farms in terms of trees rather than area). Cultivation methods are traditional for the most part, with coffee being grown as part of an integrated ‘coffee garden,’ intercropped with other food crops.

While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. Partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike. The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we fi nd a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.

Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.