認識していなかったが、最近、エチオピアのレケンプティ（Lekempti）というコーヒー豆を目にした。かなり、広範囲に販売さているようだ。単にエチオピア豆、スターバックスもだが、各地のエチオピア産をブレンドしている。産地名を付けるからにはそれなりの味なのだろうと期待してします。
レケンプティ（Lekempti）は、オロミア州の西部、ジンマの更に北西に位置する、West Wallega産だ、日本に入ってきているゲイシャ種はGuji産、同じWest Wallega県だ。
レケンプティ産の豆が届いたので早速淹れてみたが、どうも、モカからは遠いな、苦みのせいかな、酸味を上回っている。200gｘ２＝980円送料込みだったからね。イオン向けＵＣＣのモカ若しくはモカブレンドのが品質が高い（コクがある）印象。購入した豆が、たまたまそういう味だったのかも。
Lekempte, or Nek’empte, is the main trading town of the district of Wollega west of Addis Ababa. Generally, Ethiopian coffees are designated a name based on the region they are grown in. Typical origins are Yirgacheffe, Sidamo, and Limu regions. Lekempti gets its name from Lekempte the trading town.
Coffee in Ethiopia is graded based on processing methods used: Grade 1 & 2 for wet processing (where the coffee cherry pulp is removed immediately after picking) and Grades 3,4 and 5 for dry processing (where coffee is picked form the tree and dried in the open sun until the fruit pulp becomes dehydrated, and then pulped.)
Often ‘Ghimbi’ is used interchangeably with the term Lekempti. Ghimbi is renowned for its exotic palate which distances itself from the usually cherry tones of Ethiopian. This Lekempti coffee that we have in stock now is naturally processed. It is bold and smooth with muted acidity and earthy taste. Great in the cup, this coffee is also a great single origin espresso with its wonderful buttery aftertaste.
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