iKhofi
Loves Ethiopian coffee.
Joe Wollbrandt terms our Ethiopian coffees Abol Bunna, which means First Coffee.
Each ABOL BUNNA is individually roast profiled to a precise iKhofi pleasure-spot. Only then does the coffee drinker experience the celebrated aroma and flavour of Ethiopia's coffees. ABOL BUNNA, is genesis coffee, brewing the original coffee prized by humanity for over a millennium. Authentic coffee for the coffee drinker who wants nothing less.
ABOL BUNNA Terroir Coffees
Sidamo (
Wet-processed hand-picked garden coffee )
Sweet high acidity / Medium to light body - totally balanced, floral aromas with a clean dry aftertaste / A very rewarding harmonious straight coffee
Sidamo is Ethiopia's largest coffee growing region. It also has the most washing stations producing the largest part of Ethiopia's exported wet-processed coffee. Sidamo coffee is internationally sort after for its delicate totally balanced body, sweet vibrant taste and pungent floral aroma tones. Being such a delicate coffee, Abol Bunna Sidamo is roasted with extra care and discharged between the first and second crack. No harsh roast flavours degrade its fragile features. Sidamo is primarily for plunger and filter brewing and if you like your coffee black with no sugar, it is sure to become one of your favourites.
Yirgacheffe (
Wet-processed hand-picked garden coffee )
Lemony tart acidity / Medium to light body - intense sweet aroma / flavour known as flora / The worlds most distinctive wet-processed coffee
About 40 years ago it was notice that two coffee washing stations near the town of Yirgacheffe in the Sidamo coffee region were consistently producing a one of a kind coffee every crop year. Although it is normal to find terroir difference in all coffee growing regions, the difference in coffee character was always so dramatic that it lead to the creation of a new Ethiopian coffee growing region cataloguing. Regretfully, Yirgacheffe's international success has also been it worst enemy. Today much more Ethiopian coffee is sold as Yirgacheffe than is actually produced. True Yirgacheffe has a very pronounced and unusual flavour acidity which most coffee drinkers immediately pick out as being lemony and tanniny in character. Abol Bunna Yirgacheffe always gives an exuberance of this most prised characteristic and is discharged between first and second crack when roasted. It is suitable for all brewing methods and although being medium to light bodied its flavours are strong enough to preserve its distinctive character even if you like your coffee with milk and sugar.
Harrar
- East or West ( Dry-processed hand-picked garden coffee )
Medium to low acidity / Full body - the classic Ethiopian Mocha coffee with wine-, spice- and berry fruit-like character tones / The oldest human cultivated origin coffee
Drinking
Harrar is arguably the worlds oldest, greatest and most singular coffee experiences. It is Ethiopia's most famous dry-processed coffee and comes in two varieties, East and West. Both types are full bodied with legendary Mocha flavours giving wine-, spice- and blueberry to apricot
fruit-like character from aroma through cup to finish. Their iKhofi roast profiles are identical and end at the beginning of second crack to allow some bitter-sweet roast sensations to harmonise with their Mocha flavours. The Mocha character play is different for East- and West-Harrar,
however both brew an aroma/flavour explosion and are suitable for plunger, filter and espresso brewing.
Limu (
Wet-processed hand-picked semi-forest/garden/plantation coffee )
Medium to good acidity / Full body – deeply dimensional with clean spicy, fruity, chocolaty & winey floral flavours / A refined multifaceted single origin coffee
Coffee from the Limu region is famous for its complexity and provides some of the most universally appreciated wet-processed coffees available today. The best coffees from Limu have clean multifaceted flavours & aromas usually only experienced untamed in dry-processed Ethiopian coffees. iKhofi goes to great length to assure that the exclusive small lot Limu beans we purchase annually from the current crop year are some of the best. Being a small and very dense bean also allows us to offer Abol Bunna Limu in two roast styles. Limu standard roast follows a roast profile that is terminated prior to second crack while the Limu dark roast profile ends when the second crack is audible in the roaster. Both roast profiles give an exceedingly gratifying cup suitable when plunger, filter or espresso brewing.
Kambatta ( Dry-processed hand-picked garden coffee )
Medium to low acidity / Full body - a new and exciting spicy Mocha flavour with a hint of aniseed / The southern spicy Mocha with a character all of its own
Kambatta is a Mocha coffee which has
only recently been discovered by specialty roasters outside of Ethiopia. What makes Kambatta so unusual is restraint of winey and fruity character in favour of a dominant spicy nature. We believe its spicy characteristics are beautifully complimented by bitter-sweet sensations of darker
roasts. Kambatta is consequently slowly taken into second crack to create a balanced full bodied potent coffee which is suitable for all brewing methods.
Wollega ( Dry-processed hand-picked
forest/semi-forest coffee )
Medium to low acidity / Full body - a rich Mocha flavour were fruity apricot and peach tones dominate / The fruity variant of western Mocha coffee
Like Gimbi and Harrar, Wollega coffee has
naturally evolved over the centuries from the cultural connection Ethiopians have with coffee. Its uniqueness is a dominant fruity Mocha character. Unlike Harrar which has berry fruit flavours, Wollega's fruity character is more reminiscent of soft fruits like apricots and peaches. Like
our other Ethiopian Mocha coffees, Wollega is skilfully roasted into the second crack to tone-down the dominant fruit flavours and complimenting them with bitter-sweet roast flavours. Roasted this way Wollega gives an acquired exotic cup suitable for all coffee brewing methods.
Gimbi ( Dry-processed hand-picked
forest/semi-forest coffee )
Low acidity / Full vibrant body - spicy, winey and fruity flavours with a rustic dark chocolate aftertaste / The chocolate option of western Mocha coffee
Gimbi coffee originates from coffee trees
growing in their evolutionary homeland under perfect environmental conditions and is harvest/processed today like it has been for centuries. It is a full bodied, unusual Mocha flavour coffee where the flavours of rustic dark chocolate dominate the complex aftertaste. iKhofi roasts Gimbi
into second crack to neutralise some of its more extreme wild characteristics. This is done with utmost care to help preserve many of it unusual origin and processing flavours. Although iKhofi primarily recommends Gimbi for espresso cuisine, some filter and plunger drinkers find Gimbi's
exotic flavours very appealing.
ABOL BUNNA Blends
Only our preferred selections and ratios of terroir ABOL BUNNA make-up our blends. Blending is done post-roasting to ensure that each constituent has been pleasure-spot roasted.
Filter/Plunger
- iKhofi's gourmet blend optimised for filter and plunger coffee
An introduction to Ethiopian coffee !
Formulated using only our highest quality wet-processed Abol Bunna terroir coffees. Introduced to create a complex multifaceted presentation of Ethiopian coffee for the South African home brewing market. Very popular and now firmly entrenched as the primary competitor to our range of terroir coffees.
Espresso
- iKhofi's gourmet espresso blend
A celebration of iKhofi's approach to espresso cuisine !
A gala blend of solely wet-processed Abol Bunna terroir coffees. Formulated to create an extraordinary sweet, smooth and highly aromatic espresso with tons of crèma. Abol Bunna espresso has the complexity to be equally admirable as a straight shot or the many frothed milk espresso variations such as cappuccino, macchiato and café latte. Not to be considered by espresso drinkers who like stale, poorly formulated, expensive, Italian branded or harsh Robusta containing espresso since it is sure to burst your comfort zone. Its complexity is also appreciated by filter and plunger drinkers who prefer richer body coffees.
House
Bunna Blend
- iKhofi's flavour explosion for the coffee aficionado
Coffee liberated from boring Eurocentric traditionalism, highly addictive !
Available
as fruity, spicy, classic or natural variants. They are our attempt to replicate the Addis
Ababa coffee house experience. As a straight espresso, the espresso aficionado
finally discovers the full potnetial of espresso, while in milk based espresso drinks and Americanos they have everyone screaming for more.
Why ?, cappuccino and caffè latte taste like coffee again. Not to be over-looked by filter and plunger drinkers
either if you like your coffee strong, different and full of character.
iKhofi's
Africa and Africa Diaspora Collection
With the initiation of a new roast master at iKhofi, Mthabisile Elizabeth Mhlanga, a new coffee genesis was born. Gone is the solely Ethiopian coffee reputation of iKhofi and in comes Mthabisile's approach of also finding new and exciting quality coffees with true terroir characteristics from other coffee producing countries of our home continent. She is also interested in the Coffee Arabica Diaspora. Mthabisile's coffee passion never lets her rest and she is sure to continually add to iKhofi's product portfolio, so please check this site regularly so that you do not miss her latest finds.
Tanzanian
Kiha - new specialty coffee from the shores of Lake Tanganyika
The jack of all trades optimised for the Jozi pallet
Traditionally the best Tanzanian coffee comes from the slopes of Mount Kilimanjaro. iKhofi, being iKhofi this heritage is simply not sufficient for us to take
any notice. Like all climbers of Africa’s most famous mountain know, iKhofi had to dig deep and take it slow before we could pencil in Tanzanian coffee as one of our new prised African origin sources with unique terroir.
We are honoured to bring you Kiha, from the Kigoma coffee growing region located along Lake
Tanganyika. It is a cooperative small holder coffee whose members have been actively supported by Sustainable Harvest (click here for their website). In our opinion this partnership is currently producing one of the most novel new African specialty coffee’s. A coffee
combining freshness and body with a smooth and satisfying aftertaste no matter how it is brewed.
Kiha is also a member of our green ribbon coffees. These coffees are sold directly to the market
by the grower or cooperative themselves, thereby financially rewarding their extra effort to bring us specialty coffee.
African
Rift Valley
- soul not mind coffee
Backtrack 60 000 years, Mthabisile and Joe share a mother. She lived in the African Rift valley and picked the bright red berries of a little green bush that grew in the ancient forest near her home. Liking the sweetness of the fruit she decided to also chew their seeds. Suddenly her chores become easier and she had time to open her mind in song to what lay beyond the territory of her clan. Her children laugh at her for being a stupid old woman since what possibly could lei beyond those distant mountains. Upon her death they missed her songs and some went South and others North in the hope finding her songs in those distant mountains.
The 21st century, 2007 to be precise, Mthabisile and Joe meet up again, in Jozi. Time and the earth have changed us both having lived to the rhythm of our Mother Eve's songs. In celebration to our common humanity and genesis we bring you African Rift Valley. The location that firstly gave us coffee and then its drinkers, both now successfully living on earth's five populated continents.
African Rift Valley is a joint venture between Mthabisile and Joe. Mthabisile honours the people of the Southern route by adding the body and texture. Joe praises the the Northern route which is reflected by its bright mouth feel. But let us not tell you what this coffee is. Awaken your human genesis by drinking it and do not forget to share the sensation.
African Rift Valley has two variants, one optimised for Filter/Plunger, the other for Espresso. Please let us know how you will be brewing African Rift valley so that we can prepare the correct balance for optimum back in time voyages.
Decaffeinated
iKhofi
- sleepy coffee
