Tasting Notes: Peach, Black Berry & Apple Blossom

Country: Ethiopia
Region: Oromia, Guji
Varietal: Ethiopian Landrace and JARC varieties
Process: Washed
Altitude: 2,000 MASL
Washing Station: Gemeda Elias

ABOUT THE BEAN:

This lot is made up of coffees grown and processed Anosoro Village of Shakisso, in Ethiopia’s Guji Zone. During harvest, freshly picked coffee cherries are delivered daily by some 850 local coffee growers, before being processed under the watchful eye of washing station manager, Gemeda Abdi. The majority of the families who contributed to this lot, farm organically on tiny plots of land averaging just 2.6 hectares in size. The average elevation of the farms in this region is very high. Combined with the region’s cool temperatures makes it ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.

BREWING GUIDE:

Espresso
Brew Ratio: 1:2.7
Dose: 22g
Beverage Mass: 60g
Contact Time: 28-32 seconds
Temperature: 94°c

Filter
Brew Ratio: 1:17
Dose: 15g
Water: 255g
Temperature: 97-100°C
Bloom: 50g (40 seconds)
Pours: 2 (including bloom): 50g, 205g
Pour Time: 1:30
Draw Time: 2:40