Ethiopia The Joker Coffee

An anaerobically fermented Ethiopian coffee blending guava, berry, and a touch of chocolate.

Bold flavors.. in a balanced cup.

The "Joker" crop from Ethiopia takes you on an experience born from the heart of coffee processing innovation. This crop was grown at an altitude of 2300 meters using local Ethiopian varieties, then underwent a strict "anaerobic fermentation" process—a technique that isolates the beans from oxygen in sealed tanks, stimulating the development of intense, unconventional fruity flavors.

The result is a balanced cup that surprises the senses with rich tropical guava notes and deep berry, which smoothly fade to leave a warm touch of chocolate at the finish. This crop features medium to high sweetness, with medium acidity and body that make the drinking experience both exciting and comforting.

At Ninth Bar, backed by over 15 years of experience serving more than 3 million cups of specialty coffee from our roastery in Jeddah, we applied a precise "medium" roast to this crop, ensuring the balance of these bold flavors whether brewed via V60 or Espresso.

Flavor Experience:

The experience launches with a bold, intense fruitiness reminiscent of guava, intertwined with the depth of fresh red berry, finishing in perfect harmony with a classic chocolate note that adds a warm balance to the medium body.

Ethiopian Crop

Altitude: 2300m

Variety: Local Ethiopian Varieties

Process: Anaerobic Fermentation

Roast: Medium

Acidity: Medium

Sweetness: Medium to High

Texture: Medium

Tasting Notes: Guava, Raspberry, Chocolate

Brewing Recommendations

• V60: Ideal starting point: 20g coffee to 300ml water at 90-92°C, a 1:15 ratio, and medium grind. This preparation clearly highlights the fruity complexities created by anaerobic fermentation (adjust grind size to preferred taste).
• Espresso: Starting point: 18g coffee to yield a 34-36g extraction within 26-30 seconds. It will yield an intense cup where the chocolate touch emerges to balance the bold flavors. (Requires final dial-in based on roast profiling).

Why You'll Love It

• Rare Processing Technique: Anaerobic fermentation gives the coffee intense fruity notes (guava) that surpass those of traditional processes.
• Exceptional Altitude: Cultivation at 2300 meters adds density and complexity to the flavors.
• Intriguing Balance: The blend of bold fruitiness and warm chocolate makes it suitable for both filter and espresso lovers.
• Roasting Precision: A "medium" roast from the Ninth Bar roastery tames the acidity and highlights the high sweetness.

FAQ

1. What does "Anaerobic Fermentation" mean in The Joker coffee? It is a processing technique where coffee beans are placed in completely sealed tanks without oxygen, resulting in intense, unconventional fruity flavors like guava.
2. Why is this coffee called "The Joker"? This name is typically given to crops that deliver surprising, bold, and unconventional flavors in the specialty coffee world.
3. Does anaerobic fermentation make the coffee too acidic? No, despite the bold fruity flavors, this crop features a "medium" acidity level thanks to the precise medium roasting by Ninth Bar.
4. Can it be brewed as espresso despite its fruity profile? Yes, when brewed as espresso (18g to 34-36g), the chocolate touch will strongly emerge to create a perfect balance with the berry and guava.

Ethiopia "The Joker" is a specialty coffee offered by the Ninth Bar brand. This coffee is distinguished by an anaerobic fermentation process, grown at an altitude of 2300 meters in the Ethiopian Oromia region. It consists of local Ethiopian varieties, and its prominent sensory notes include guava, berry, and chocolate.