Ethiopian Niguse Jilo

Ethiopian Niguse Jilo One Roast

Ethiopian Niguse Jilo

Here is the first of our Ethiopian smallholder farmers that we are bringing to you this season. Niguse made #36 in the Ethiopian Cup of Excellence in 2024, which is epic. Being recognised in this way is fantastic for producers and can be positively life-changing.

We have tried to buy as much coffee as we can this way, to make an impact, rather than just having these as trophy coffees. (Don’t get me started).

Working in coffee is often a privilege, and when we get access to coffees like these. This is not a job; it’s a dream. I hope you enjoy these as much as we do.

I wrote a post explaining things in a little more depth called: Ethiopian Coffee.

As an overview, I would say that Niguse Jilo’s coffee has the hallmarks of a classic, beautifully processed natural coffee, as the acidity is sweet, clean and doesn’t jump out as being too wild. I thought this would be a great start.

Top Trumps:

Farmer: Niguse Jilo

Ethiopian Exporter: Mecota Trading

Region: Yirgacheffe

Mill: Halo Beriti

Varietals: Kurume.

Altitude: 2150 meters Above Sea Level

Process: Natural

Cup Potential: Filter

Before I write any recipes or flavour potential, I cannot stress enough the value of letting Ethiopian coffee cool before tasting it!

Aromatics: Fruit cocktail| Body: Creamy on cooling| Acidity: Soft citrus and Stonefruit|

Background:

Niguse Jilo grows coffee on his farm in Halo Bariti village at 2150 m.a.s.l, cultivating the Kurume varietal — one of Ethiopia’s many landrace varietals.

After inheriting the farm from his family, Niguse committed himself to cultivating speciality coffee, which helps him support his 10 children: seven sons and three daughters.

As a lead farmer in the Bore Nageso farmer group, Niguse fully embraces and implements all the recommended farming technologies and practices.

In 2022, judges recognised Niguse’s coffee among the top 40 entries in the Cup of Excellence competition.

Feel free to share your brews with us.