All the ingredients for a peach pie, in a coffee bag.
This coffee was grown by farmers in the Kokolla Co-op, part of the Kata Muduga Union. The community-oriented union strives to improve the life standards of its members, as well as producing some of the country’s best coffees. The elevation and cool nights in Ethiopia’s southwestern highlands allow coffee cherries to develop slowly, resulting in a concentrated sweetness and complexity. The “cooked peach” note on the bag is right on the money. We tasted peach, sugar, and baking spices, with a delicate body and a light stone fruit acidity.
Bag Size: 11.5 oz (325 g)
Origin: Jimma, Ethiopia
Elevation: 1800 - 2300 MASL
Varietal: Heirloom Landraces
Roaster Tasting Notes: Caramel, Cooked Peach
We Tasted: Peach, Baking Spices
All coffees are roasted to order and shipped direct from the roaster.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Necessary was founded by the team behind award-winning roaster Passenger to showcase delicious deep cuts from their producer partners. The coffee you find at specialty roasters represent a tiny subset of each farmer’s crop. Necessary provides a way for producers to sell more of their crop, with uniquely appealing, easy-drinking results, representing the iconic flavors of each growing region.
Using Stagg [X] Dripper
Coffee: 15g ground medium-fine (setting 3 on Ode Gen 1, setting 3-4 on Ode with SSP Burrs)
Water: 225g at 210°F
Steps: Pour 50g of water for bloom, then pour to 125g, final pour to 225g
Total Brew Time: 2:45
French Press Recipe
Using Clara French
Press Ratio: 14:1
Coffee: 60g ground coarse (setting 5 on Ode with SSP Burrs)
Water: 840g at 210°F
Steps: Add coffee and water, then stir and replace lid.
Let sit for 5 minutes and 30 seconds, then remove lid, break crust, and plunge gently.
Recipe Dose: 20g
Brew Time: 28-35 seconds
Pump Pressure: 7 bars