Introduction to Ethiopia's Lekempti Coffee Region and Analysis of Lekempti Coffee Bean Roasting Techniques

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Ethiopia Lekempti Grade 4 - Natural/Dry Processed

Lekempti - Pronounced as "Liekan(Pu)di" in Chinese, "Lakamuti" in Japanese English - both pronunciations are commonly used.

Altitude: 1700-2200 m (5570-7210 ft)

Cupping Notes: Refreshing acidity, berry aroma, burgundy-red wine body, distinct and recognizable fragrance.

Annual Exports: 3,000 MT (tons) unwashed (Grade 4), 27,000 MT unwashed (Grade 5)

Roasting Experience

We were quite fortunate to acquire this batch of beans. However, there was only one batch available, so thankfully no accidents occurred during the roasting process.

The uniformity of the green beans was quite low (expected for natural processed Ethiopian beans - this is considered normal).

First, we removed the defective beans, which accounted for about 1/7 of the total. The beans were primarily elongated with uneven sizes.

The roasting process was smooth without any unpleasant grassy flavors. While there weren't too many surprises during roasting, occasional hints of sweetness emerged.

First crack occurred when the bean surface temperature reached 200°C. Total roasting time was 11 minutes and 30 seconds, with a final temperature of 213°C.

Post-Roast Evaluation

The roasted beans looked quite beautiful, though white beans constituted about 1/6 (these need to be sorted out).

The beans after sorting were relatively uniform. Those interested might want to brew them separately before deciding whether to remove them.

The dry fragrance revealed Ethiopia's characteristic aroma, with berry notes as the dominant theme, smoothly entering the nasal passages.

The wet fragrance showed no significant changes.

Flavor and Mouthfeel

Upon tasting, the berry aroma left a lingering aftertaste. The mouthfeel was somewhat thin, with subtle red wine characteristics (though not prominent and rather ordinary).

The acidity in the front palate and the sweetness in the back palate were like distinct "points" without much diffusion.

Aftertaste

What I found most interesting was the fragrance of the aftertaste. The mouthfeel wasn't substantial enough, which reminded me of a Harrar Mocha.

New vs. Old Beans: Is There a Difference?

Yes, there is a difference. Can you taste it? You probably can.

If we use the refinement of acidity as a judging criterion, new beans show more varied development.

Therefore, older beans might be roasted darker to mask this by enhancing sweetness. Darker roasting might also make the flavor more consistent.

This consistent, simple sensation is what many people know as coffee...

1. Ethiopia Lekumpti Coffee

Medium-roasted Ethiopian coffee has a unique charcoal-fired flavor with prominent bitterness. The aftertaste carries slight acidity, while the aroma has subtle grassy notes. This coffee is also used as the base for custom lattes.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. Online store services are also available. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473