Green and roasted Ethiopia Lekempte. See how easy it is to roast coffee! This is why there are so many home roasters. In Ethiopia is their life.
Lekempte, or Nek’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.) Often ‘Ghimbi’ is used interchangeably with the term Lekempti. Ghimbi is renowned for its exotic palate which distances itself from the usually cherry tones of Ethiopian. 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.