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Single Origin - Ethiopia

Jibicho Jibicho Single Origin Espresso

Roast Level

5

10

Medium roast

Origins
Ethiopia  map Ethiopia

Behind the cup

Another powerhouse coffee from Ethiopia, we recommend this for fans of Worka. Coming from a similar region, Bedhatu Jibicho is sure to be a favorite. Fruit forward sweetness is the first thing that hits your palette. Juicy and light melon pairs with deeper notes of strawberry. Both balanced with a dense nougat-like flavor that lingers while you keep sipping through your morning.

Brewing Suggestions

All of our coffees can be brewed in various ways, designed for your perfect morning. These recipes are our favorite ways to highlight Jibicho Jibicho. Your brewing adventure starts here.

Verve's Coffee Department

Chemex

Coffee

40 grams

Grind

Coarse

Water

560 grams

Ratio

1:14

Time

4:45

Aeropress

Coffee

16 grams

Grind

Medium Fine

Water

240 grams

Ratio

1:15

Time

3:15

Espresso

Coffee

19.3-19.6 grams

Grind

Fine

Water

28-33 grams out

Ratio

1:1.5

Time

24-27 sec.

STORY

 Bedhatu Jibicho is native to the Worka area in the Gedeb district of Yirgacheffe. Her late husband was granted the family land in the 1960s from the Ethiopian government. After he passed away in 1991, Bedhatu continued to single-handedly manage the farm while raising all six of their children. She eventually joined the larger Worka cooperative in 2011, and then the nearby Banko Gotiti cooperative when it formed in 2013, both part of the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). This coffee is from Bedhatu’s original 84-acre farm, which she has personally managed for over 50 years now without the use of chemical inputs.  84-acres is drastically larger than most farms in the area, and Bedhatu employs 20 year-round workers and another 130 seasonal workers for the harvest who are primarily women. Cherries are carefully hand sorted and floated to separate out less dense beans, then depulped, fermented for 48 hours, and washed and classified again by density in grading channels. The parchment is rinsed and placed on raised beds where it is hand sorted again and dried over a period of 12 to 15 days. As a family owned business, emphasis on social impact in the communities where they source coffee is taking shape. They have invested in more localized cherry collection sites to reduce the transportation cost for other producers. Additionally, they have also contributed to road construction projects that make travel a bit easier for everyone.

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