#28 Ethiopia

Made up of cherries delivered by local farmers, this coffee is processed at the Alemayehu Tilahun Washing Station in Lalesa, Gedeo.

Alemayehu, a native to the Gedeo Zone, has been working with coffee for almost 20 years. He built his wet mill in 2018, with the hope of purchasing red cherries exclusively from the nearby farmers of Lalesa. He attributes his success to the relationships he has cultivated within the community & farmers surrounding his washing station.

The wet mill is now vertically integrated with Abenezer Asfaw's Origin Land Coffee.

Lalesa is one of the finest coffee producing areas in Gedeo. Known for its dense layered semi forest vegetation structure, including “false banana” trees and shade grown coffee trees, Lalesa is a great example of best practices in coffee growing agroecology.

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides