Why Our First Coffee Is an Ethiopian Washed
Our first coffee is Ethiopian washed.
It is the coffee that most clearly represents the direction of our roastery.
We began with Ethiopia because it is where clarity, structure, and terroir come together most honestly. Clean, high quality, and expressive, this coffee opens with floral aromatics, moves into stone fruit sweetness, and finishes with a gentle Earl Grey–like lift.
This lot comes from the Gogugu washing station in the Guji Uraga region.
Around 350 smallholder farmers contribute cherries to this station. The coffee is processed through a meticulous washed method, including careful cherry selection, pulping, fermentation, washing, and attentive drying. Each step is handled with precision to preserve the inherent quality of the coffee and to clearly express the renowned terroir of the region.
We choose coffees that allow their place to speak clearly.
Coffees where the character of the land is not hidden, but revealed.
Roasting is done on a Loring roaster, with delicate heat control and an end temperature of 211°C. After first crack, we allow a minimum of 45 seconds of development, focusing on flavour clarity and aromatic expression rather than roast-driven intensity.
The roast is light, but it fully reveals the coffee’s character.
From espresso to filter, this coffee shows excellent extraction across methods. No matter how it is brewed, it delivers a sense of balance and the quiet confidence of a well-made coffee.
At Peninsula Coffee, we believe transparency matters. From the land and the farmers, through processing and roasting, to the final cup in the consumer’s hands, we aim to share as much information as possible.
This is Peninsula Coffee.
