Noble x La Marzocco Home

Ashland, Oregon

About us:

Since inception, Noble Coffee Roasting has successfully transformed a simple philosophy, “quality matters, and organic matters,” into one of the best, most impact- driven, and award-winning specially coffee roasters in the country. Above all else, Noble values positive, mutually beneficial relationships with producers, wholesale customers, and the coffee community that supports them. Our sourcing practices, price commitments, and duration of partnerships are exemplary, and we’re always looking for creative ways to better the industry. In 14 years, we’ve had 13 finalists and 8 winning coffees in the Good Food Awards. This makes us the most award-winning roaster not just in Oregon or the PNW, but in the country.Separately, we’re honored to have received Food & Wine Magazine’s “Best Coffee in Oregon” award in 2018 and

2022. As dedicated as we are to creating wonderful coffee, we know that if our customers don’t know how to brew it, our goal is incomplete. Our Noble crew is a coffee-loving group of kind folks who are eager to educate, share, and learn. As a company, we aim to create deep and lasting relationships with our suppliers and our customers, whether the interaction is face to face or from afar.

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Ethiopian ‘Jibicho’

Coffee Name: Ethiopian ‘Jibicho’

Origin: Ethiopia: Banko Gotiti, Gedeo Zone
Producer: Matriarch Bedhatu Jibicho & Family
Elevation: 1800 – 1,900 Meters Above Sea Level
Process: Natural (Sun-dried on Raised Beds)
Variety: Heirloom Indigenous

Tasting Notes: Blackberry, Hibiscus, Tiramisu, Cacao Nibs

Ethiopian ‘Jibicho’ is named for its producer, Bedhatu Jibicho, one of the most experienced coffee producers in Ethiopia. Since beginning to work in coffee in the 1960’s, she has grown from being a co-op member to her own exporter. Four years ago, she and her son banded with their neighboring producers to establish a farmer-owned export company through which they are able to sell directly. The testament of producer Bedhatu Jibicho’s years of experience is found directly in the flavor of this coffee. Ethiopian ‘Jibicho’ {single origin espresso} has flavors of cacao nibs, tiramisu, hibiscus, and honey with a syrupy and clean body -making for a delicious espresso-based beverage or brewed coffee.

Brewing Recipe

Dose: 20.5 grams ( ±.5 grams)
Time: 24 seconds
Yield: 31 g ( ±2 grams)
Temperature: 200°F
Pressure: 9 bar (130psi)
Pre-infusion: 2-5 Seconds

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Pompadour

Coffee Name: Pompadour
Origin: Ethiopian ‘Gerbicho Lela’, Guatemalan ‘Atitlán’, Peruvian ‘Yanatile’
Producer: Various
Elevation: Various
Process: Washed, then Sun-dried
Variety: Heirloom, Typical, Caturra, Catimor
Tasting Notes: Honeysuckle, Raspberry, Sugar Browning, Orange Zest

 

This is a refined blend of washed coffees from Africa and Latin America. Pompadour is best appreciated black or with just a touch of milk, and is fantastic as straight espresso, in a cappuccino, preparedas drip coffee, or by any other method you might choose.

Brewing Recipe

Dose: 20.5 grams ( ±.5 grams)
Time: 24 seconds
Yield: 31 g ( ±2 grams)
Temperature: 200°F
Pressure: 9 bar (130psi)
Pre-infusion: 2-5 Seconds

Note: We pull our shots with triple bottomless portafilters: this allows us to increase the body and complexity of our espresso. For baristas using smaller baskets, we recommend the same ratio of 1g dose to 1.5 g yield (18 grams dose to 27 grams yield).