This coffee is from one of our favourite areas of Ethiopia; Gedeb. Gedeb always produces very sweet and flavourful lots and we beleive this is partly due to the varieties planted there along with the relative youth of the coffee trees. This particular lot is from Chelbesa and is processed as a natural.
Due to its elevation, this lot has a med-high natural acidity. During processing, it was subject to small amounts of fermentation, producing sweet, 'fruited' aromatics. This increases its perceived sweetness and balances the med-high level of acidity produced through elevation. A small amount of 'ferment' is detectable in the cup as yellow tropical fruit (created by the aromatic esters produced during processing). The roast profile in both filter and espresso aim to display the fruited (acidity-driven) characters produced at origin. Expect tropical yellow fruits and red fruits in the cup.
Espresso recipe we are using:
• Ground coffee weight: 19g
• Beverage weight: 36-37g yield
• Brew (extraction) time: 28-29 seconds
• Water temperature: 92°C
• Resting Period: Rested (27-35 days from roasting date)
*Note: As each machine is different, start with an amount of coffee that comfortably fits in your basket. We are using VST 20gm baskets for our recipes. For example, if your portafilter fits 16g of coffee, you need to down dose it as per our recipe. Dose and distribute carefully using a scale capable of reading to an accuracy of 0,1g.
Hot tips:
Make sure the portafilter is hot when you start brewing. If it’s not, run some hot water through it to heat it up. The espresso shot should first come out as drips and be heavy and oily, and eventually become a steady stream. Please use your grind setting to achieve the recommended brew time.
Download your brewing recipes here
