Natural Heirloom Grade 1.
Worka Banko Gotiti
Dark chocolaty notes, bergamotte, Violets and Chamomile.
The coffees from Ethiopia is just getting better and better. The last 2-5 years an increasing payoff and attentions towards retaining the flavors of Ethiopian coffees has just exploded. Just a few years back - it was just impossible to get hold of "A direct trade" and a good natural coffee
This coffee comes from the award-winning cooperative in the village of Banko Gotiti – is a sub-region of Yirgacheffe, Ethiopia, called Gedeb – which internationally has been winning for their natural coffees at the international coffee scene.
This natural processed coffee is sourced from the family owned farms organized around the Banko Gotiti Cooperative in the southern district of Gedeb, Ethiopia. Established in 2012, Banko Gotiti Cooperative is a separate entity from the larger and well known Worka Cooperative.
The coop consist of 300 members. Worka joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). in 2005 and since then it has just increased year by year.
|Variety||100 % Arabica Heirloom|
|Farmer||Worka Banko Gotiti|
|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.