The Flavor Profile
A complex and floral cup, sparkling with notes of nectarine, melon and jasmine.
SINGLE ORGIN
Ethiopia Mordecofe
$23.00
Nectarine
Melon
Jasmine
A complex and floral cup, sparkling with notes of nectarine, melon and jasmine.
Direct Trade Sourcing
Certified Organic
Sustainable Practices
B Corp Certified
Tasting Notes
Nectarine
Melon
Jasmine
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"Mordecofe was my first favorite coffee. This coffee has juicy and bright citric acidity as well as floral aromatics. That ultimately led to me working for Stumptown and learning how to roast."
Roaster
Choose Your Brew
Drip Coffee
- Grind your beans to medium coarseness (similar to table salt).
- Add water aim for good preheated water in the reservoir if your model allows, but don’t exceed the machine’s recommended fill.
- Add filter and coffee Use a clean paper filter. Add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Espresso
- Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
- Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
- Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
- Serve and Enjoy! Cheers.
The Story
Haile Gebre owns and operates two farms and a washing station under the Mordecofe name, short for ‘Mora Mora River Valley Development Coffee’. Mordecofe represents Haile’s own farms as well as the network of neighboring producers he buys from in the Guji highlands of southern Ethiopia. Stumptown has offered Ethiopia Mordecofe every year since 2006.
"Let us grow together," is one of Mordecofe's core principles. To Haile this means providing services and proper payment to his workers and outgrowers, which helps the greater organization succeed. Mordecofe provides these farmers with new seedlings and extensive education on harvesting, cherry selection, and organic agricultural practices.
