Whistling at Wolves Sample
CARBON NEUTRAL HIGH SCORING SPECIALITY COFFEE
Searching for the perfect light and fruity coffee? Your wish has been granted! This brew features a marzipan sweetness, complemented by juicy pear and subtle lemon acidity; all finished with delicate floral notes. Yum!
Try a 125g sample in the grind of your choice today.
Freshly roasted with fast delivery.
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Tastes Like
This cup is filled with truly delicious flavours! It starts with the sweetness of marzipan, followed by juicy pear and lemon drops that create a perfect balance of fruity acidity and sweetness. You’ll also notice a hint of soft floral notes. Drool!
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How to Brew
While this coffee tastes awesome in every device, our favourites are a filter, Chemex or cafetiere.
If you want to know more, see our brew guides for making coffee.
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Behind the Scenes
This region of Ethiopia has the perfect conditions for coffee cultivation: high altitudes, abundant rainfall, and nutrient-rich soil. Yirgacheffe has been growing coffee for centuries, with farming communities passing down valuable knowledge and techniques over generations.
Husband and wife Frehiwot and Gisaw Mekonnen own and operate a washing station called Konga Sede, which is responsible for processing this coffee. This hub has 210 raised drying beds and 10 fermentation tanks.
When the cherries are harvested, they are taken here to be processed using the washed method. This involves de-pulping the seeds and fermenting them for 36-48 hours. Once complete, they are washed thoroughly to remove any sticky mucilage. They are then spread across the drying beds to sun dry for 12-15 days.
By this time, they will reach the optimum moisture level of 10-12% and are graded and sorted by density and size. They are then bagged and shipped to Two Chimps HQ, where our artisan roaster works his magic to create this delicious light & fruity brew!
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What Does the Score Mean?
To find a coffees ‘quality’ score, a process known as ‘cupping’ is used. The only coffee we source and roast is speciality coffee. This type of coffee must get a score of at least 80 points. If this score is not achieved, the coffee won’t be speciality coffee. Want to know more? Check out our guide to coffee cupping to see what’s involved.
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Roasting
When we hand roast our coffees, we never ‘over roast’. The roasting process is used to bring out the natural flavours and aromas in the coffee. If we roast a coffee too dark, it’ll hide these natural flavours as they migrate towards burnt and bitter flavours. As the coffee we roast is such high quality, instead of roasting to hide the flavours, we can roast to highlight them! The coffees we roast are never bitter or burnt. Instead, they are all naturally sweet (not like a sugary sweetness, just naturally sweet) and all bursting with different flavours.
None of the coffees we source are ever the same. Some of them have a chocolatey note, and others are fruity. The farmers and workers who harvest and nurture the coffee work tirelessly to always produce a great product. We feel it’s our duty to get the most out of every bean we have.
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The Nuts and Bolts
Roast Style: Light & fruity
Location: Konga, Yirgacheffe
Varietal(s): Ethiopia Heirloom
Processing: Washed
Altitude: 1900-2100 metres above sea level
Country: Ethiopia
Certification: Speciality
Producer: Konga Sede Washing Station
Score: 83
What does this all mean? Check out our Jargon Buster.
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Why buy speciality coffee from us?
By you purchasing speciality coffee from us, you are helping coffee farmers and workers throughout the globe who we source our coffee from. We ensure that we pay between 30 and 150% more than the ‘going rate’ for our green coffee. This means the farmers get paid more for their crops. This gives them the opportunity for better living conditions and, hopefully, an even better harvest next year.
We make sure the supply chain is kept as short as possible. This way, even more makes it back to the farm and its workers.
So pat yourself on the back. You are making a difference.
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Where does the name come from?
The Bale Mountains in Yirgacheffe are home to 150 Ethiopian Wolves, one of the last remaining packs in the country. Today, there are only 500 left in the wild, with the species becoming endangered due to habitat loss and disease.
The Ethiopian Wolf Conservation Programme (EWCP) was established in 1995 to address the urgent issue of the declining Ethiopian wolf population. Conservationists Claudio Sillero and Karen Laurenson discovered these wolves’ rare and threatened status during their research. Since then, they have collaborated with numerous governmental and civil organisations to help protect these wolves from the threat of extinction.
As this coffee was grown in the same area as these wolves’ largest habitat, a proportion of every sack sold goes to the EWCP to fund their efforts to protect the future of these animals. And since these beans support such an incredible cause, it only seems right to make the name on theme! So, let’s give a big whistle for the wolves together!
