Biftu Gudina Cooperative
Mixed Heirloom & Native 1274
Read our interview with Koppi
|Tasting Notes||Panettone. Blueberry compote. Sage.|
|Method||View the brew guide for Biftu Gudina|
This month we’re pleased to bring you Biftu Gudina, an exquisite Ethiopian coffee roasted by Koppi in Helsingborg, Sweden.
Biftu Gudina, which means “bright ray of growth” in its native Amharic language, is surrounded by rich soils, flowering plants, and hundreds of heirloom varietals from wild forests. Scoring over 91 points, it is one of the finest examples of Ethiopian coffee in recent memory, with delicate, floral aromatics and a crisp, effervescent acidity.
The new co-op was established just four years ago as a part of a Technoserve initiative to improve local livelihoods and produce premium specialty coffee in the process. In addition to the washing station of Biftu Gudina, new roads were built to facilitate transport of coffee, new processing equipment was purchased, and a new and innovative system of waste water filtration was installed.
Biftu Gudina was roasted by Koppi, a roaster from the coastal town of Helsingborg in southern Sweden. Widely considered Sweden’s best roaster, Koppi began in 2007 in the coastal town of Helsingborg, the result of a partnership between Charles Nystrand and Anne Lunell. The respective 2005 and 2006 Swedish barista champions are also a couple, with Charles managing the roasting, and Anne, the green bean buying.
Despite their small size, Koppi has a quality- focused menu and maintains long-term, direct trade relationships with their producers. Anne visits each of the farms Koppi works with at least once a year, and often cups coffees more than 600 times a day during sourcing.
Unlike the light coffees Scandinavian roasters are known for, Koppi’s coffees have a more assertive taste that expresses complex flavors. Koppi aims to balance high sweetness with high acidity while showcasing the full character of the bean.
Biftu Gudina has floral aromatics of magnolia and orange zest, especially as dry fragrance. It transforms into notes of gingersnaps and sage on the finish; acidity rounds out as the coffee rests, and lingers as blueberry preserves on the palate. Whereas Ethiopians tend to have a very light, tea-like mouthfeel, Biftu Gudina has an expansive, chewy, cake-like body. Combined with soft dark fruit notes and spices, it’s reminiscent of the ultimate celebratory Christmas dessert – pannetone.
Biftu Gudina performs exceptionally well across a range of brewing devices. The included recipe is a variation on our traditional V60 recipe, and employs a shorter brewing time and finer grind to highlight clarity, aroma, and finish. Alternatively, brewing Biftu Gudina via full immersion (we recommend using an Aeropress or Bonavita), will intensify its striking notes of blueberry and spice.