Ethiopia | Nigist Girmachew | JARC / Local Landraces Natural Grade 1

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Origin and Sourcing

Varietal: Mixed Variety

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uses a variety of different beans to make a unique flavour.

Processing Method: Natural

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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

Producer: Nigist Girmachew

Farm: Nigist Girmachew’s Farm

Region / Area: Wegida, Yirgacheffe

Altitude: 2200 MASL

Harvest Period: November – January 2025

Sourcing Partner: Succafina

Coffee Storage Standard Warehouse Storage

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This coffee is stored in standard warehousing palletised under ambient conditions. Usually these coffees are in GrainPro bags to keep out moisture and protect beans. Suited for high-volume blends and economical Single Origins, frequent rotation ensures freshness.

Roast Details

Roast Style Espresso

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roast Level Medium

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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11-13% is Light with balanced acidity and sweetness; 14-16% is Medium for rounded body and caramel; 16-20% is Dark for rich, chocolatey and intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.

Roasting Weight Loss 14.4%

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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9-13% of the bean's initial weight

External Agtron: 57

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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.

Roasted On Machine: RoastMax 5kg Gas Roaster

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The Roastmax 5 kg gas roaster (model RMS5) is a powerful and precise machine tailored for small‑to‑medium coffee businesses or café installations, offering a production rate of 5 kg per 14 minutes using high-output LPG or natural gas burners delivering 100 MJ of direct heat. Its robust build features a double‑skin drum with cast‑iron front plate, four independent motor controls, thick insulation, and a tri-capacity cooling tray that cools roasted beans in just 3 minutes. With electronic ignition, precise temperature control down to 0.1 °C, an integrated datalogger for both bean and air temperatures, and a countdown timer with alarm, it offers professional-grade roast profiling and consistency, and is fully compliant with AGA standards.

Taste Profile

Tasting Notes: Milk chocolate, Apricot, Red Apple, Floral

Cupping Score: 83.5

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable To Go With Milk?: Yes

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Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

About Nigist Girmachew

Nigist Girmachew inherited her farm from her late husband and has been managing it since 2022, all while also raising her 7 children. As so many small farms across Ethiopia, she grows local heirloom landraces at a lofty 2,200 meters above sea level. Her three-hectare farm is nestled in the highlands of Ethiopia’s favored Yirgacheffe region, where heirloom varieties thrive at these high elevations under false banana shade trees.

Nigist does not use chemical fertilizers or pesticides on her farm, making her production technically organic. However, as with many producers throughout the country, certification costs are too high to warrant an official Organic seal.

All of Nigist’s coffee is processed using the Natural method, largely due to the fact that she’s a single parent farmer with limited finances and time. She receives a higher price for her coffees selling to our woman-led partner exporter than selling to a local washing station.

Processing Details

Nigist utilizes entirely natural growing practices and cultivates her coffee beneath false banana trees that provide shade and contribute to soil health. Her farm is composed primarily of vertisols (clayey soils that have deep, wide cracks for some time during the year) and luvisols (a fertile soil type, usually with a layer of rich hummus overlaid on clay enriched subsoil). These soils are typical of this part of Ethiopia and are good for growing high quality Arabica at higher elevations, as they allow for deep rooting and a good nutrient reserve.

Alongside coffee, Nigist also grows crops such as avocado, potatoes, collard greens and enset (a member of the banana family and a staple food crop in Ethiopia), which provide both subsistence and income diversification.

Nigist is a member of the Ama Commitment Income Diversification Scheme, a project designed to allow partners to get involved with meaningful on-the-ground change for women in rural Ethiopia. By working directly with farmers, the initiative allows women to earn significantly better prices than they previously received. Nigist receives a 30% upfront payment for her coffee and the remaining balance is paid upon arrival at the Addis Ababa warehouse. The pricing model offers her a better rate than the local market, strengthening financial stability and rewarding quality.

Harvest takes place from November to January, with cherries handpicked by a seasonal team of 25 workers.

Ripe cherries are handpicked at peak maturity and floated to remove quakers before drying. The cherries are dried on raised beds for 12 to 15 days, depending on weather conditions, with regular turning to ensure even drying. Once dried, the coffee is transported to Moplaco in Gerji, Addis Ababa, where it is stored before moving by train to Djibouti for export.

Coffee in Ethiopia

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.

SKU: r1_eth_nigist_60g
Package Weight: 100g

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.

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Ethiopia | Nigist Girmachew | JARC / Local Landraces Natural Grade 1