Gifted Eyes Trading PLC

16/06/2025

In the quiet rhythm of the grind, greatness awakens one bean, one moment, one purpose at a time.” ☕

15/06/2025

Left Side: Low Pressure Pre-Infusion

• Description: Water is gently introduced to the coffee puck at low pressure before full pressure is applied.

• Effect:
• Grounds become evenly saturated.
• Promotes even extraction across all coffee particles.
• Resulting Espresso:
• Balanced Extraction
• Flavor: Sweet & creamy
• Visual: Rich layers, good crema on top.

Right Side: No Pre-Infusion

• Description: Full-pressure water hits dry coffee grounds immediately.

• Effect:
• Water channels unevenly.
• Causes under-extraction in some areas.
• Resulting Espresso:
• Watery Extraction
• Flavor: Soft & pale
• Visual: Light color, weak crema.

Therefore:

• Pre-infusion allows the coffee bed to bloom and absorb water evenly, leading to a more flavorful and well-balanced espresso.

• Without pre-infusion, the water bursts through dry grounds, often missing essential flavors and leading to a weak cup.

Ideal espresso preparation benefits greatly from low-pressure pre-infusion, especially with freshly ground specialty coffee.

12/06/2025

☕ Single Origin Coffee

Coffee sourced from one specific region, farm, or even lot.
1. Flavor Complexity
•Highlights distinct, unique flavors from a particular region (e.g., floral Ethiopian Yirgacheffe or fruity Sidama).
•Great for those who enjoy nuanced and vibrant taste profiles.

2. Consistency
• Can vary from season to season depending on weather, soil, and harvest.
• Each crop brings a slightly different expression, like wine vintages.

3. Exploration
• Allows coffee lovers to experience and learn the taste differences between regions, altitudes, and processing methods.
• Ideal for those who enjoy trying new things and developing their palate.

☕ Blend Coffee

A mixture of beans from multiple origins, often blended for a specific flavor profile.

1. Flavor Complexity
• Aims to create a harmonious, balanced flavor, like a “house blend.”
• Less emphasis on regional uniqueness; more on taste balance.

2. Consistency
• Offers more predictable flavors across batches.
• Roasters can adjust the ratio of beans to maintain flavor stability.

3. Exploration
• Delivers a reliable, expected experience.
• Great for those who prefer consistency over experimentation.

Therefore:
• Choose Single Origin if you want to explore flavor diversity and understand the terroir (taste of place).
• Choose Blend Coffee if you value a steady, balanced taste and a dependable cup every time.

12/06/2025

Coffee is a complex chemical cocktail over 1,000 compounds have been identified in a single cup. Here’s some of the major chemistry in coffee:

1. Caffeine (C₈H₁₀N₄O₂)
• The most famous compound in coffee.
• A natural stimulant that blocks adenosine receptors in the brain, reducing fatigue.
• Amount varies by species (e.g., Arabica has ~1.2%, Robusta ~2.2%).

2. Chlorogenic Acids (CGAs)
• A group of polyphenols (antioxidants).
• Major contributors to bitterness and acidity.
• Degrade during roasting into compounds that influence flavor and aroma.

3. Lipids (Oils)
• Found mostly in coffee beans’ outer layer.
• Includes cafestol and kahweol, which have health implications (both good and bad).
• Contribute to mouthfeel and body in espresso and unfiltered brews.

4. Carbohydrates & Sugars
• Mostly polysaccharides like arabinogalactans and cellulose.
• Sugars (like sucrose) caramelize during roasting and help form Maillard reaction products (complex flavor molecules).

5. Maillard Reaction Products (Melanoidins)
• These are brown, high-molecular-weight compounds formed during roasting.
• Major contributors to color, aroma, and bitterness.
• Formed when sugars react with amino acids under heat.

6. Volatile Aromatic Compounds
• Over 800 of these!
• Include:
• Furans (sweet, caramel-like notes)
• Pyrazines (roasty, nutty)
• Thiols (earthy, sulfurous)
• Esters, aldehydes, ketones (fruity, floral, winey)
• These are key to what we smell and taste in specialty coffee.

7. Acids (pH 4.5–6)
• Important for brightness and flavor clarity:
• Citric Acid – citrusy, common in African coffees
• Malic Acid – apple-like
• Acetic Acid – vinegar-like (pleasant in moderation)
• Quinic & Chlorogenic – bitter/astringent if over-roasted

8. Minerals & Micronutrients
• Includes potassium, magnesium, calcium, and iron.
• Influence brewing chemistry, especially extraction and water interaction.

Therefore:- Coffee is a chemical symphony the result of plant genetics, cultivation, roasting chemistry, and brewing science. Its chemistry is why coffee can taste fruity, floral, chocolatey, or earthy and why no two cups are ever truly the same.

11/06/2025

We’re excited to see Ethiopia’s coffee sector reaching new heights! The USDA’s forecast reflects the hard work of farmers, government support, and bold policy reforms. As exporters of Ethiopia’s finest heirloom coffee, Gifted Eyes Trading PLC is proud to contribute to this growth. ☕🇪🇹

Ethiopia’s coffee production is forecast to reach the equivalent of a record 11.6 million 60-kilogram bags in the 2025/26 market year (October through September), driven by favorable weather, rejuvenation of aging trees and expanded access to improved seedlings and inputs, according to the latest USDA estimates.

Daily coffee News.com

Government campaigns have supported stumping and replanting, contributing to higher yields and better bean quality across key coffee-producing regions.

Coffee exports are projected to grow to 7.8 million bags, supported by policy reforms that allow more producers to export directly. Export earnings reached a historic $1.7 billion in 2023/24, and Ethiopia aims to become the world’s second-largest coffee exporter by 2033 under its long-term development strategy.

Domestic consumption remains robust and is forecast to grow to 3.7 million bags, driven by strong urban demand and a deep-rooted coffee culture.

These and other predictions are outlined in the latest USDA Foreign Agricultural Service annual report on the Ethiopia coffee sector.

[Note: This is part of a series of DCN stories that will explore USDA FAS annual coffee reports. The information agency typically delivers more than a dozen country-level reports on the coffee sector, each coming from different authors and field offices.]

🌱 Area and Planting Trends
Production forecast for 2025/26 is 11.6 million bags, up 9% from 2024/25.

Area harvested is expected to grow to 790,000 hectares, with average yields rising to 0.88 metric tons per hectare.

Government campaigns have promoted stumping on more than 450,000 hectares of aging trees and supported farmers with improved seedlings, fertilizer and training, with the first fruits arriving in 2024/25.

📉 Exports
Coffee exports are forecast at 7.8 million bags, up 11.4% from 2024/25.

Ethiopia exported 5.63 million bags in 2023/24, a 44% increase in volume and 36% increase in value year-over-year, illustrating growth but also susceptibility to external shocks such as climate or political instability.

Top export markets in order of volume are: Germany, Saudi Arabia, Belgium, the United States, South Korea and Japan.

The United States accounted for 7% of exports by volume in 2023/24.
Roasted coffee exports tripled to over 27,000 bags in 2023/24, showing early success in value-added investments.

The report did not specifically speculate on how the new European deforestation law (EUDR) may affect exports in the coming year.
☕ Domestic Consumption
Domestic consumption is forecast at 3.7 million bags, up from 3.6 million in 2024/25.

Per capita consumption is approximately 2.3 kilograms, supported by Ethiopia’s strong coffee tradition, increased urbanization and rising interest among youth.

Domestic markets often compete with export markets for high-quality arabica, helping support internal pricing.

🏷️ Prices, Imports and Stocks
Export prices surged from 270–280 cents per pound in mid-2024 to 423 cents per pound by April 2025 due to tighter global supply.

The arabica “C” market jumped from 216 to 400.75 cents per pound over the same period, driven by adverse weather in Brazil and Vietnam.

Ending stocks are forecast at 140,000 bags, up from 80,000 in 2024/25, held primarily by exporters and cooperatives.

📣 Policy and Strategy
Ethiopia’s Comprehensive Coffee Development Strategy (2019–2033) targets $4 billion in annual export earnings and aims to make the country the second-largest coffee exporter globally by 2033.

A minimum export price policy, adjusted weekly, links domestic export values to international trends to curb informal trade.

Recent reforms include allowing foreign investors to export raw coffee and moving contract registration oversight to the Ethiopian Coffee and Tea Authority.

Banks can now issue export permits, and contract registration is no longer limited to the Ethiopian Commodity Exchange.

25/05/2025

Brewed with Purpose | Rooted in Heritage
This week, let your journey be like a great cup of Ethiopian coffee bold, rich, and full of character.

Every bean tells a story of resilience, tradition, and growth just like you.

Stay grounded. Keep rising. Make your mark.
Whether you’re chasing dreams or chasing deadlines, fuel it with intention and a cup of excellence.

20/05/2025

It’s best not to grind coffee immediately after roasting.

After Roasting: Let Coffee Rest (Degas)

Freshly roasted coffee beans release carbon dioxide (CO₂) in a process called degassing. This gas buildup can negatively affect brewing, especially for espresso, by disrupting extraction and crema formation.

Ideal Resting Time:
• Espresso: Wait 5–7 days after roasting.
• Pour-over, drip, French press: Wait 2–4 days.
• General rule: 24 to 72 hours resting allows flavors to settle and gases to escape.

Grinding Rule:

Grind right before brewing not earlier. Once ground, coffee oxidizes rapidly, losing aroma and flavor within 15–30 minutes.

Best Practice Summary:
1. Roast
2. Let rest 1–7 days (depending on brew method)
3. Grind just before brewing

This gives you the freshest, most flavorful cup.

11/05/2025

Why we wash coffee?

We wash coffee to remove the mucilage (sticky layer) surrounding the beans after the fruit (cherry) is pulped. This is part of the washed or wet processing method, which involves fermenting the beans in water and then washing off the remaining layers.

The purpose is to:

• Enhance clean, bright, and vibrant flavors in the cup.
• Prevent unwanted fermentation or mold.
• Prepare the beans for even drying and consistent quality.

Washed processing is popular for high-quality Arabica coffees because it brings out the bean’s intrinsic flavor characteristics.

09/05/2025

Why we use our nose?

Our sense of smell is crucial in experiencing coffee because around 70-80% of what we perceive as “taste” is actually aroma. Coffee is incredibly complex, with over 800 aromatic compounds. These aromas give coffee its unique character, from fruity and floral to nutty, spicy, or even chocolaty notes. Using your nose helps you fully appreciate the depth and richness of the coffee.

How we use our nose:

1. Before brewing (Dry aroma):
Smell the ground coffee before brewing. This is called the dry fragrance, and it can give early hints of the coffee’s profile (like citrus, chocolate, or berry notes).

2. During brewing (Wet aroma):
Smell the coffee as hot water hits the grounds. This wet aroma opens up more layers of the coffee’s scent, sometimes revealing new characteristics.

3. When tasting (Retro-nasal aroma):
As you sip or slurp the coffee, aromatic compounds travel to your nose from the back of your mouth this is called retro-nasal olfaction. It’s what allows you to detect complex notes while drinking.

In cupping or professional tasting, we slurp the coffee loudly to spread it across the tongue and release more aromas, making it easier for the nose to pick them up.

In short: we use our nose to unlock and understand the full sensory experience of coffee, not just its taste but its aromatic story too!

05/05/2025

Fermentation in coffee is the natural process where microbes (mainly yeasts and bacteria) break down the sugary mucilage layer surrounding the coffee bean after it’s been picked.

This process happens during post-harvest processing in methods like washed, honey, or natural and it’s crucial because it affects:

• Flavor development (acidity, sweetness, complexity)
• Cleanliness of the cup (removing unwanted layers)
• Final quality (balance and clarity)

Essentially, fermentation helps transform raw coffee cherries into the green beans ready for roasting and careful control during this stage can create distinctive and exceptional flavor profiles.

05/05/2025

In the world of coffee, color tells the story from the light, floral notes of a light roast to the deep, bold intensity of a dark roast. Every shade unlocks a unique flavor experience.

At the heart of Ethiopian coffee, we roast with precision, because color isn’t just appearance it’s the key to aroma, taste, and pure coffee perfection.

05/05/2025

From the rich highlands of Ethiopia, we bring you coffee crafted with heritage and passion. Every bean from its raw, green essence to its perfectly roasted form carries centuries of tradition and flavor.

Experience the deep, authentic taste of Ethiopia in every cup, roasted with precision, delivered with care.