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We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.
We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.

Ethiopia - Arsosala


Location: Uraga, Guji
Process Station: Arsosala Washing Station
Producer: Coop - 1200 Smallholders
Varietal: Heirloom - Mixed Varietals
Growing Altitude: 1800 meter
Processing Method: Washed
Harvest: November 2020 - January 2021
Product: Filter & Espresso
Flavour Notes: Candied Citrus, Bergamot & Jasmine

 

This is our first Ethiopian release from the latest harvest, it's a pleasure to add a fresh release from one of our favourite producing countries.

Grown at an average altitude of 1800 metres above sea level, this lot is comprised of Ethiopian heirloom varietals.

The lot has been processed at the Arsosala washing station and is comprised of cherries delivered by over 1200 smallholder farmers from the Guji region, 400km south of the Ethiopian capital.

This coffee has been fully washed processed, with a total duration of wet fermentation between 24-36 hours before soaking in clean water for and additional 12-24 hours. The drying was undertaken using raised beds over the following 10-12 days.

You can expect to find notes of candied citrus, with an excellent floral and clean finish. Expect a clean but distinct profile from this exceptional coffee with a distinct citric quality in the acidity profile.

 

Espresso Brewing Advice & Recipe:

All of our espresso recipes are designed using a Modbar AV, the model of espresso machine that we use in our Showroom.

We recommend a dose of 19g of coffee, a final yield of 56g (1:2.95) in a time of 20-25s. We recommend a grind setting of 4,5.

Dose and distribute carefully using a scale capable of reading to an accuracy of 0.1g. You must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless'. We recommend using a dosage within +/-1g of the size of the basket.

Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

 

Filter Brewing Advice & Recipe:

All filter recipes are based on our own April Brewer, a flat-based brewer using our own April paper filters. These recipes reflect the approach to filter coffee served in our Showroom.

When brewing this coffee, we recommend a dose of 12g of coffee, a volume of 200g of brewing water and a total brew time of 2:30-3:30. We recommend a grind size of 9,2.

Begin your brew with an initial 100g pour, using the temperature of brew water specified in your recipe. Use your first 30g of the pour to saturate the coffee bed evenly whilst implementing a circular pouring technique. Continue your pour by completing the final 70g pour into the center of the coffee bed. Replicate this pouring format once again, commencing your second pour at 35 seconds. Finish the brew with a total brew time of 2:30-3:30. You can see below an example of the pouring structure:

- 30g Circle Pour - 70g Center Pour (0:00)

- 30g Circle Pour - 70g Center Pour (0:35)

Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.