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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 - Zewde Estate

ZEWDE ESTATE

Location: Guji Zone
Process Station: Hambela
Producer: Single Farm Project
Owner : Metad
Varietal: Native Heirloom
Growing Altitude: 2000 meter
Processing Method: Natural
Harvest: January 2021
Product: Filter & Espresso
Flavour Notes: Jasmine, Lavender & Strawberries

 

This is our first single farmer project coming out of our of our favourite producing countries, Ethiopia. This is the third year we've been purchasing this coffee, following a visit in December 2020.

Grown at an average altitude of 2000 metres above sea level, this lot is comprised of Ethiopian heirloom varietals and has been carefully compiled by METAD, our current partners on the ground in Ethiopia.

The lot has been farmed in and around the Alaka village, in the Hambela department of Guji, and is comprised of cherries produced at METAD's own estate, Zewde.

This coffee has been naturally processed, and has undertaken a long and delicate sun drying on raised beds. This remarkable micro-lot has been dedicated to the grandfather of the brothers behind the METAD project, and as a result bares his name.

You can expect to find notes of jasmine and strawberry, with an excellent lavender aftertaste. Expect a clean but distinct profile from this exceptional coffee with a distinct cleanliness for a fully natural coffee.

 

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 54g (1:2.85) in a time of 15-20s. We recommend a grind setting of 4,6.

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 2:45-3:15. We recommend a grind size of 9,3. We used a water temperature of 95°C.

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.