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Ethiopia - Mokonisa
Process Station: Mokonisa
Producer: Several Smallholders
Varietal: Native Heirloom
Growing Altitude: 21-2300 masl
Processing Method: Honey
Harvest: January - February 2018
Product: Filter and Milk Espresso
Flavour Notes: Peach, Floral Honey & Jasmine
The lot is comprised of cherries delivered by over 2500 smallholder cooperative members from the Guji region of Southern Ethiopia. All cherries delivered to the factory, in this case the Kelenso Mokonisa station, are soaked to reveal their density before sorting into three grades. Only the highest density sorting will be used the in production of honey processed lots. After pulping, the coffee is spread out amongst its mucilage for approximately 20 days in total. During this phase of the processing, the beans are agitated to break up any hardening of the mucilage as the moisture level decreases and any visibly defected beans are sorted and removed.
The project is overseen by Israel Degfa, and there's a continued focus on improving the quality and sustainability of each harvest. Members of the cooperative are registered, and a select number are now seeking to become certified by Rainforest Alliance.
You can expect to find notes of peach and stone fruit, with rich and sweet florals and a distinct jasmine finish.
Milk Espresso Roast Brewing Advice:
Use a 1:2.2 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.2 ratio, and aiming for a target TDS of 8.9. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 26 - 28 seconds brewing this coffee.
Filter Roast Brewing advice:
Use a 1:15 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,35 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.
We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom for 40 seconds from the initial pour.
After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.
For example, a recipe with a 20g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).
Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.