This lot is from many smallholders surrounding the Benti Nenka Cooperative in Yirgacheffe. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. In addition to remaining traditionally intercropped, most farms are also organic-by-default. During drying, cherries are regularly turned to ensure even drying and maximal sweetness.
Due to its elevation, this lot has a med-high natural acidity. During processing (as a slow-dry Natural), fermentation has produced sweet, fruited aromatics, increasing its perceived sweetness and balancing the med-high level of acidity produced through elevation. The roast profile in both filter and espresso aim to display the fruited (acidity-driven) characters produced at origin.
During processing, this coffee has been subject to small amounts of fermentation. A very small amount of “ferment” is detectable in the cup (as tropical fruit), however terroir and varietal still dominate. Fruited sweetness is high due to the aromatic esters produced during processing. Expect white fruit and stone fruit in the cup.
Espresso recipe we are using:
• Ground coffee weight: 19.2g
• Beverage weight: 39-40g yield
• Brew Ratio : 1:2.1
• Brew (extraction) time: 26-27 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.
