Organic Washed Heirloom
Sweet notes of milk chocolate. Delicate taste of pear, chamomile & herbs.
The coffee is handled by the exporting company Metad. It is a family owned company, that has been running in Ethiopia since 1934.
The company was formed by Muluemebet Emiru, and it’s now managed by her grandchildren, the brothers Adinew (Tariku, Aman & Michael).
They have a single farm called Hambela and a Wet Mill called Beriti.
This is located in the town of Gedeb, which is located in the district of Gedeo, Yirgacheffe.
Coffees from Yirgacheffe is usually very smooth and delicate with a great body and fine acidity that reminds of Peach or Papaya.
|Variety||100 % Arabica, Heirloom varietals|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen.|
|Dosering||20g dobb shot|
|Vægt i væske||40 g.|
|Ekstraktion rate||20/40= 0,48%|
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.
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.
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".
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.
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.