I really enjoy using coffee from Ethiopia for single origin and to fill out blends. The Lekempte is perfect for both. it is amazing how many people do not buy coffee because they never herd of it before. It is almost like because of the lack of a coffee being on shelves in stores it does not sell and we end up making blends with these coffees. I wish buyers were more open minded and would try something new. Venture out of your comfort zone! Try not just burning your coffee for Espresso and add some medium roasted Natural Process coffee to add structure and smoothness to your coffee. Today I had to make more bulk coffee for a retail location and used a blend of other boring coffee. I always taste my blends before selling them and always add Ethiopian in the end because of the lack of other coffee to not excite me. This time I did not add the Natural process coffee and oh boy what a boring coffee. Than added some Lekempte, Jimma and Sidama. WOW what a difference! This coffee is nowhere near the Sidama Ardi but I would never use that quality coffee for a blend. Happy Roasting, Chris

Lekempte, or Nekā€™empte, is the main trading town of the district of Wollega west of Addis Ababa. Generally, Ethiopian coffees are designated a name based on the region they are grown in. Typical origins are Yirgacheffe, Sidamo, and Limu regions. Lekempti gets its name from Lekempte the trading town. Coffee in Ethiopia is graded based on processing methods used: Grade 1 & 2 for wet processing (where the coffee cherry pulp is removed immediately after picking) and Grades 3,4 and 5 for dry processing (where coffee is picked form the tree and dried in the open sun until the fruit pulp becomes dehydrated, and then pulped). This Lekempti coffee that we have in stock now is naturally processed. It is bold and smooth with muted acidity and earthy taste. Great in the cup, this coffee is also a great single origin espresso with its wonderful buttery aftertaste.