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    Ethiopia, Shakisso

    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

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