Description
Ethiopia – Natural
Tasting Notes:Blueberry – Orange – Earl Grey
Roast Degree: Light
Process: Natural
Region: Guji
Farm: Smallholder farms in the Kebele of Buku Abel
Producer: Smallholder Producers – Buku Washing Station
Varietal: 74110, 74112, 74158
Elevation: 2200-2350m
This coffee was produced by smallholder producers in the Buku kebele, or village, and was processed at the Buku washing station operated by Esayas Bareso. The Buku Abel village, where the washing station is located within the West Guji zone, sits 2350 meters above sea level, representing one of the highest coffee producing altitudes we’ve come across.
Local farmers grow locally selected varieties 74110, 74112, and 74158, which were developed by the Jimma Agricultural Research Center (JARC) in the 1970s. Cherries are manually harvested before being taken to the processing station where they are handsorted before being processed. The sorted cherries are then dried on raised beds where they are turned frequently until reaching their ideal humidity. All coffee is hand sorted a final time after drying before being prepared for export.
HOW TO BREW
Espresso
Dose: 17g
Yield: 50g
Time: 20-22 seconds
Cafetiere
Coffee: 30g
Water: 500g
Time: 8 minutes
Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour.
Pour Over
Coffee: 18g
Water: 360g
Time: 3 minutes
Put your coffee in your brewer of choice – Pour over 30g of water for a bloom – Wait 30 seconds – Over 1 minute pour 470g of water – Wait for the water to drip through – Enjoy!
Reviews
There are no reviews yet.