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Daybreak Ethiopian Espresso

Daybreak Ethiopian Espresso

SIZE

310 g bag

310g

2 lb bag

2lb

5 lb bag

5lb

QUANTITY

-

1

+

GRIND

SIZE

310 g bag

310g

2 lb bag

2lb

5 lb bag

5lb

GRIND

QUANTITY

-

1

+

Introducing our Daybreak single-origin espresso, perfectly timed for the spring season. Crafted from Ethiopian naturals, this delightful single origin captures the essence of the first rays of sunlight piercing through the morning sky. Allow this espresso to embrace you with its rich flavor profile of home-style boysenberry jam, maraschino cherry, and a chocolate finish. The name "Daybreak" evokes a feeling of awakening and comforting embrace, mirroring the promise of the vibrant rays that illuminate and paint the sky.


This lot has been carefully prepared in a raised Dry African Bed which slots in the area of Buku, a District of Hambela Wamena in the broader Guji Zone. This coffee has been picked matured with the strict supervision from the farmer Esayas Beriso whose families are dependent on coffee farming. Buku is one of the highest elevated coffee growing areas in Ethiopia with a pick altitude of 2,350 meters above sea level where this coffee is grown and prepared. The farm plots are scattered with the coffee trees looking healthier and are located at distant.

Daybreak Ethiopian Espresso and farm images

Farmers in the surrounding area transport the red cherry picked through horses due to the uneven topography of the village.



Farmers selectively handpick ripe cherry and deliver it to the station. At intake, employees visually inspect cherry and accept only fully ripe cherry for anaerobic fermentation. Selected cherry is tightly packed in GrainPro bags and sealed shut. Cherry ferments anaerobically (without oxygen) for 18 to 24 hours. After fermentation, cherry is carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry. Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grade 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.



Our in-country partner has been experimenting with new processing methods as a way to increase value and stand out among a growing number of specialty washing stations in Ethiopia.

They have been trialing anaerobic fermentation with several of their washing stations in Yirgacheffe since 2015. Uraga washing station receives cherry from farmers in the surrounding region. The station is located in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee growing region. Farming methods in the region remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. In addition to remaining traditionally intercropped, most farms are also organic-by-default.



Farmers in Guji typically use very few—if any—fertilizers or pesticides. Most farm work is done manually by the immediate family. To capitalize on the magnificent climate, Uraga washing station provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.

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. We’re 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 find 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.

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Jose Torres

*****

Welcome back!

At last, naturals roasted past barely blonde are back for espresso. This coffee has so much berry flavor that they can easily roast to medium, while still retaining flavors, have actual body and less acidity to boot. This takes me back to my earlier days before light roast dominance. Thank you...

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julie s.

*****

Amazing taste and aroma!

This is the first coffee I have ever prepared where I can actually smell and taste the notes that are described on the packaging. I can definitely identify the boysenberry jam, maraschino cherry, and chocolate. It's delicious and I look forward to morning cup!

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Daniel Ushinski

*****

Wonderful

A mouthwatering, fruit-forward double shot with plenty of body on its own, and decadent as a proper cappuccino. Thank you Klatch!

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Melizza Rosich

*****

The berry notes are delicious!

Had this gorgeous coffee dialed in for espresso in no time. Makes an excellent long black as well!

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Celinda Garza

*****

The BEST espresso ever

This is a berry forward lovers dream! Truly the best tasting espresso. Ethiopia region never disappoints. I wish this would always be available alongside world’s best espresso beans.

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Robert Hall

*****

Very interesting espresso

Great flavors, including cinnamon…I like this espressos!

julie s.

*****

Amazing taste and aroma!

This is the first coffee I have ever prepared where I can ac

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