Trabocca: Special Feature
Welcome to our next special feature, where we buy direct from a producer and tell their story. This drop we've bought two excellent coffees from Ethiopia through Trabocca.
"As a coffee bean importer, we have embarked on a journey to discover, develop, and deliver great traceable coffees. And we welcome you to join us. We work together with coffee farmers, cooperatives, and exporters to provide roasters with traceable green specialty coffees.
Captivated by the new coffee flavors he experienced in Ethiopia, Menno Simons founded Trabocca: a coffee bean importer with a strong focus on Ethiopian specialty coffee.
With an eye for potential, it wasn’t long before he brought the first certified Organic Ethiopian coffee to the market in 2004. Menno began to deepen out his knowledge of Ethiopia and started to explore other coffee origins. And through a network of trusted suppliers, we can deliver the coffees that make all the difference: in quality, taste, and transparency."
"The journey into Chelchele reveals more than just altitude. Winding roads carry visitors past vibrant market towns and fields of enset and coffee. As the soil deepens into rich reddish-brown hues, you enter a thriving coffee-growing community—home to hundreds of smallholder farmers, each cultivating coffee in garden-sized plots averaging two hectares. These producers bring their harvests to the Chelchele Washing Station, one of the most meticulously managed sites in the region.
The Chelchele Washing Station was established with a clear vision: to build a premium processing hub that combines quality, traceability, and community impact. Today, the 2.2-hectare station employs up to 180 people during peak harvest and processes approximately 1.5 million kilograms of cherry annually.
The station is a model of organisation and traceability. Each raised drying bed is clearly labeled, and cherries are rigorously sorted at intake. From there, they undergo controlled fermentation for 36–72 hours and meticulous drying on raised beds. Coffees typically reach the ideal moisture content within 8–12 days, after which they are transported to a modern dry mill in Akaki Kality, near Addis Ababa. This facility features state-of-the-art equipment and a layout designed for precision and transparency, with a cupping lab and roasting center soon to be completed."
Origin - Yirgacheffe, Gedeb, Ethiopia
Roasted by - Legend Coffee Roasters
Roast Date - 18/11/2025
Varietals - Wolisho, Dega, Kurume
Process - Natural
Flavour notes - Raspberry, Honey Nougat, Chocolate
Farmers - 1400 smallholder producers
Origin - Uraga, Guji, Ethiopia
Roasted by - Legend Coffee Roasters
Roast Date - 18/11/2025
Varietal - Mixed Heirloom
Process - Washed
Flavour notes - Jasmine, Rockmelon, White peach
Brew Guidelines
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Espresso - 9 bar Brew ratio - 1:2.3 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.7 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:16 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:16 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1 - 8.5 (dry coffee : water) |
