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TASTING: Metekoma has a big mouthfeel, and tastes like strawberry, cherry, mandarin with hints of jasmine on the nose.

REGION: Ethiopia, Blue Hora
Blue Hora is one of the districts in the Oromia Region of Ethiopia and is located within the West Guji Zone. The high altitude farms located in this region are ideal for the production of the complex and distinctive coffees that have drawn focus from specialty coffee suppliers in recent years. This coffee has been sourced directly from the PURA CEPA processing facility in Blue Hora, a relatively new facility that takes a science first approach to processing coffee and works to create sustainability within coffee growing and processing. Sourced from several smallholder farms the bright red coffee cherries are hand picked and sorted prior to delivery to the facility to remove any over- or under-ripe beans in order to increase the total quality and yield of the batch. 

ALTITUDE: 1716-1950masl
Grown in the mountains of the Oromia region of Ethiopia, on coffee farms that look from a distance to be almost vertical. These high altitude farms are ideal for the production of distinct and high quality coffees. Having coffee plants growing at almost two thousand meters above sea level allows for slower growth, and greater development of the coffee cherry. The cooler temperatures and lower oxygen content slows the maturation of the coffee cherry allowing the beans to increase in density leading to a more complex cup of coffee. 

VARIETAL: Ethiopian Heirloom
Heirloom varietals are a descriptor specific to Ethiopian growing regions, with coffee being produced in Ethiopia for thousands of years, farmers replant the seeds from previous harvests of plants that grow naturally in that area. These coffee’s are known as landrace coffees and can be a blend of up to 10,000 different varietals of coffee all with subtle variations. When determining the cup profile of Ethiopian coffees we often look to the growing region to give an indication of flavours to expect within the cup. 

PROCESS: Aerobic Fermentation
Aerobic Fermentation describes a process of fermenting the coffee beans in a ‘natural’ process, where fermentation is done directly onto raised, African drying beds. This is done to allow the mucilage from the fruit of the coffee cherry to be removed from the coffee bean, with different processing techniques affecting the final flavour profile of the coffee.

Raw coffee cherries received by the facility are floated and rinsed, to remove any defective fruit. They are then inoculated with a solution of beneficial microorganisms to amplify positive flavours and aroma of the coffee. The coffee is then spread onto raised beds to let dry, with variables such as humidity, temperature and time being monitored closely. Once the ideal moisture content has been reached the dry cherries are removed from the beds and the fruit is cracked away from the parchment layer, leaving the green coffee beans.

Extraction info:
Dose: 21g in 
Yield: 45g out
Run time: 30 seconds (incl. 10s pre-infusion)