Your cart
Close Alternative Icon
COVID-19 UPDATE COVID-19 UPDATE - We're still open 6 days a week for take-out drinks at our Espresso Bar, freshly roasted coffee, loose-leaf tea and brewing equipment. Online orders despatched same day when placed before 3pm. FREE DELIVERY for LA9 postcode or collection in person option. Click here for more details.
ETHIOPIA: YIRGACHEFFE - G1 Debo - 100% Arabica
ETHIOPIA: YIRGACHEFFE - G1 Debo - 100% Arabica
ETHIOPIA: YIRGACHEFFE - G1 Debo - 100% Arabica
ETHIOPIA: YIRGACHEFFE - G1 Debo - 100% Arabica
ETHIOPIA: YIRGACHEFFE - G1 Debo - 100% Arabica
ETHIOPIA: YIRGACHEFFE - G1 Debo - 100% Arabica

Speciality Coffee

ETHIOPIA: YIRGACHEFFE - G1 Debo - 100% Arabica

£7.95




  • Ethiopian coffee is rarely off the menu at Rinaldo's. We've just received another Bobby Dazzler, this time from the ever-popular YIRGACHEFFE region, which has an impressive score of 86 on the cupping table. Typical of this country's coffee, it's a vibrant and floral bean that's beautifully balanced with an unusually caramel note for a Yirgacheffe.

    I'm a huge fan of Ethiopian coffee and this subtle and super-tangy bean is delightful as a pour-over. I love it. But why don't you try it with you preferred brew method and let us know what you think - we'll give you a gift for any review you leave on this web page.

    Hey, you geekoids ... for more information on this coffee, mosey on to the "Nerd Zone" tab above


    Rin recommends: a pour-over brew method to highlight the subtleties of this incredible single origin. Perfect for Aeropress / Chemex.

  • ETHIOPIA: YIRGACHEFFE -  G1 Debo - 100% Arabica - NEW



    Mill: Chelelektu wetmill, managed by Merdia Assefa
    Region: Debo Keble, Kochere district
    Farm Size: 2 ha/farmer (avg)
    Processing: Fully Washed
    Grade: Grade 1
    Altitude: 1,850 - 1,950 masl
    Varietal: Indigenous heirloom
    Soil: Fertile, red-brown, well drained
    Harvest: October - Januay

    CUP PROFILE:  Lemon, caramel, green tea and chocolate.

    SCA SCORE: 86

    The Art of Production
    Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 - 15 days (until the ideal moisture level has been reached). In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, sorting and handpicking, before being bagged in GrainPro for export.

    The Region
    The ‘Kebel’ of Debo is in Kochere district in Yirgacheffe, Gedeo Zone in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent & plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous
    ‘heir- loom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, characterised by strong citric acidity, sweet chocolate and floral/ herbal notes of lavender, jasmine, bergamot and thyme.



    DESCRIPTION
    Typically floral Ethiopian coffee. Lemon, caramel and hint of green tea. Florid and very bright.

    SCAA CUP SCORE: 86


    Rin recommends: a pour-over brew method to highlight the subtleties of this incredible single origin. Perfect for Aeropress / Chemex


    REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER