Expect notes of;
RASPBERRY | BERGAMOT | KIWI
Altitude: 1,995 - 2,020 masl
Grower: Various Smallholders
Location: Yirgacheffe
Farm: Single origin
Botanical Cultivars: Dega, Kudhume, Wolisho
Process: Washed
About this coffee;
About this coffee;
Ethiopian Coffees are finally in the UK, and we got to feature the most complex ones for your enjoyment!
We were impressed by the quality of the naturally processed Ethiopia Haru, and we were intrigued about what the washed processed could bring to the cupping table, and definitely it was a must to bring this coffee along. It did not disappoint!
We are delighted to introduce to you The Hafursa Haru washing station.
It is close to Yirgacheffe town, not far from the boundary with the Oromia zone. The area has a population of just over 195 thousand, of which only 8% are urban dwellers. There are 12 standardized fermentation tanks at the washing station and over 169 drying beds. This allows for fast turnaround whilst keeping traceability of the lots, which is becoming increasingly a part of Ethiopia's processing as trade opens up. This coffee came from drying bed 160.
The varieties are often referred to as heirloom, though having high genetic diversity means that what is an heirloom in one area is not a guarantee of the same characteristics as an heirloom from another region. Kumie (kurume, kudhume) is often labelled as Yirgacheffe or Yirgacheffe type and is quite a small bean, whilst Dega is more widely spread and Wolisho typical in the highlands.
Wet processing itself was introduced in Ethiopia in the 1970s with Yirgacheffe being the site of the first one. Continuing to push for quality, TDS and pH of the water is taken to better control fermentation times. The water here is 7.7 pH, slightly more alkaline than neutral. The cherries are picked and then hand sorted to remove any noticeable defects. Pulped and allowed to ferment, beans are washed in clean running water and dried to a humidity level of 11.5% on raised beds. The parchment coffee is stored locally until it is transported to the dry mill facility in Addis Ababa, where it is hulled, laser colour sorted, and bagged for export.
Specially sourced for filter coffee, delight your taste buds with raspberry, bergamot and kiwi, a fruity bomb!
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Brew Recipe
Espresso: 1:2 coffee to water, extracted in 28 – 32 seconds
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins
Rest Time
Filter 7 days | Espresso 14 days from roast date
This coffee may be rested prior to dispatch
Roast Days
We roast and despatch Monday to Friday. All orders placed after 10 am on Friday will be roasted and despatched the following Monday.
Packaging
Our new box is sourced from an FSC sustainable source and is fully recyclable. The inner freshness bag is 100% recyclable and carbon neutral.
Pre-Ground Selection
If you are selecting a pre-ground option from the dropdown menu above, your box will be clearly labelled with the grind for the appropriate brew method to avoid any confusion.
