Bean Market’s July subscription featured Omar & The Marvellous Coffee Bird. Coffee Bird’s selected beans are from the Guji Nefas Farm, Sidama, Ethiopia. Co-Owner of Coffee Bird, Andy Gelman visited the farm in 2013 with MTC Coffee Brokers.
DETAILS OF GUJI NEFAS FARM:
The Guji Nefas Farm is a natural processing farm. It is situated 514km away from the Ethiopian capital city Addis Ababa. It has been producing coffee since the 2000 and consists of 200 hectares.
Coffee processing at the Nefas Farm is second to none. Very thin layers of coffee are spread across raised drying beds, allowing an even airflow to dry the coffee beans. In doing this, an extremely clean natural-processed coffee with no signs of fermenty flavour are produced.
I came across Omar & The Marvellous Coffee Bird when a friend of mine, JK (who’s relocated to Canberra to pursue her studies) recommended that I check it out.
“Give the bean the respect it deserves” is painted onto their interior wall, and the coffee bar is made out of dexion pallet racking. The tables sit on top of roll on tracks, and when I walked in for the first time with a group of girlfriends for lunch, we all stopped mid sentence and stared at it’s interior.
Coffee Bird Founders, Dean Atkins and Andy Gelman have been incredibly kind with their time to teach me more about coffee and visiting origin. They consider themselves students of the industry. I was able to consult Andy about coffee rust for a Perfect Daily Grind article I wrote recently and it was so rewarding to chat to someone so passionate about coffee. Coffee Bird have also published an article recently about the lack of biodiversity in coffee, check it out here.
The name of Omar & The Marvellous Coffee Bird, came about after research into coffee and realising there wasn’t much scientific evidence about the discovery of coffee. This gave rise to fables, and one in particular was Sheikh Omar. I won’t be able to do the story justice – so have a read on Coffee Bird’s journal post here.
Suffice to say, I am excited to feature Coffee Bird in the “From Humble Beginnings” Subscription Pack, and thank them for humbly teaching me insights into the coffee industry.
Sweet, citrus, chocolate, grape.
COFFEE BIRD’S PREFERRED METHOD TO PREPARE GUJI NEFAS FARM:
1. Boil at least 1 litre of water in the kettle
2. Place a filter paper into the Clever
3. Wet the entire surface of the filter paper by pouring boiling water over it
4. Once the filter paper has been saturated, drain the water out of the Clever by placing it on top of the coffee cup
5. Once the water has drained, remove the Clever from the cup and place it on the bench
6. Grind 16 grams of coffee (if you do not have grinder, skip this step) slightly coarser than an espresso grind. The coffee granules should resemble white sugar.
7. Place the 16 grams of ground coffee (approx 2 heaped tablespoons) into the pre-rinsed filter paper that is in the dripper
8. Re-boil the kettle
9. Pour about 300ml of the freshly boiled water into the measuring jug to pre-heat it
10. Discard this water
11. Measure 300ml of freshly boiled water in the pre-heated measuring jug
12. Ensure the stopwatch is ready for use immediately following the next step
13. Slowly pour the 300ml of water onto the ground coffee, trying to incorporate all the dry coffee grounds with the water
14. Start the stop watch, gently stir the coffee and water until they are blended together (be careful not to break the filter paper, but be sure to incorporate the coffee sitting at the bottom of the Clever)
15. When the stop watch reads 1:30mins, place the Clever on top of your coffee cup
16. Gently stir the brew for about 10 seconds, ensuring you incorporate the coffee ‘sludge’ at the bottom of the Clever
17. Allow the coffee to pour through the Clever for 2 minutes. Lift the Clever from the cup at 3:30 min
18. Enjoy! (as the cup cools, the flavour of the coffee will be more apparent)
Guji Nefas Farm, Sidama, Ethiopia
MTC Coffee Brokers – this lot was supplied by Coffee Bird’s friends at MTC Coffee Brokers who took Coffee Bird to the farm in 2013 to inspect the processing.