EthiopiaOut of stock

PENG EDITIONS #2: Biloya, Ethiopia

explosion of wild berries · black cherry · apricot · chocolate

Fruity ChocolateFor espressoFor filter

Price not usable

Every price we hold for this coffee works out far outside the believable per kilo range for its own market, or repeats unchanged across different bag sizes, so we will not put a figure to it.

Traced to a region

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How it sits among coffee from Ethiopia

How often roasters use each flavour family to describe coffee from Ethiopia: 539 of 857 carry notes. The dashed outline is the whole catalogue. These are the roasters’ own words, grouped — not our tasting, and not a measurement.

Long & Short Coffee describe this coffee as fruity, chocolate. The filled shape is how often roasters use each family across coffee from Ethiopia; the rings on the rim are this coffee’s own.

Every family the roaster names is a common one for coffee from Ethiopia, so this reads as a typical example rather than an outlier.

The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All Ethiopia coffees

What the roaster says about where it came from

Country

Ethiopia

Region

Yirgacheffe

Process

natural, anaerobic

Altitude

1720 m

Not stated

farm or estate, producer, variety, harvest, lot, importer, price paid to the producer

We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.

Where each fact came from

Altitude, lowest

“The coffee is named after the Biloya washing station, in the famed Yirgacheffe region, 1720 metres above sea level.” the roaster’s page (opens in a new tab)

Flavour families

“Expect an explosion of wild berries, black cherry and apricot, alongside a creamy white chocolate finish.” the roaster’s page (opens in a new tab)

Country of origin

“THE FAMED YIR-GA-CHEFFE Located in central southern Ethiopia, Yirgacheffe is well known for its supreme coffee quality that has helped shape the speciality coffee industry and raised the bar worldwide.” the roaster’s page (opens in a new tab)

Region

“The coffee is named after the Biloya washing station, in the famed Yirgacheffe region, 1720 metres above sea level.” the roaster’s page (opens in a new tab)

Processing

“Ethiopian coffee really needs no introduction, but this coffee has a secret weapon: a combination of anaerobic and natural processing lends this coffee a spectacular and unique tasting profile.” the roaster’s page (opens in a new tab)

Brew methods

“We recommend trying this coffee black to accentuate this, whether on filter or espresso.” the roaster’s page (opens in a new tab)

Roasted for

“We recommend trying this coffee black to accentuate this, whether on filter or espresso.” the roaster’s page (opens in a new tab)

Tasting notes

“Expect an explosion of wild berries, black cherry and apricot, alongside a creamy white chocolate finish.” the roaster’s page (opens in a new tab)

Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.