Location: Aricha, Yirgacheffe
Process Station: Testi Adorsi
Producer: Several Smallholders
Varietal: Native Heirloom
Growing Altitude: 2000 masl
Processing Method: Washed
Harvest: January - February 2019
Product: Filter or Espresso
Flavour Notes: Guava, Sweet Lemon & Melon
This is our second Ethiopian release from the latest harvest, it's a pleasure to add a new fresh coffee to our line-up so early in the season. Grown and processed in the world renowned region of Yirgacheffe, there are many things to praise about this excellent coffee.
Grown at an altitude between 1950-2150 metres above sea level, this lot is comprised of Ethiopian heirloom varietals including the local Karume varietal. The cooperatively grown lot is sourced from a large number of family owned garden plots and the regions soil is nitrogen rich and volcanic.
This lot has been processed at the Testi owned Adorsi washing station and is comprised of cherries delivered by over 900 smallholder farmers.
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 tropical fruit, guava and sweet lemon, with an excellent floral and clean finish. Expect a clean but distinct profile from this exceptional coffee with a distinct melon like sweetness.
Espresso Roast Brewing Advice:
Use a 1:2.4 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 1:2.4 ratio, and aiming for a target TDS of 8.1. 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 25 - 27 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.