ETHIOPIA BIZUNEH WOMAN PROJECT
44,90 RON 44,90 RON
This delicious coffee is the result of a wonderful project created and coordinated by Tizita Bizuneh, the wife of our main Ethiopian coffee producer, Israel Degfa. There are only women working at the Bulessa processing station in the Sidama region and even the coffee cherries are bought only from women farmers. The profits are used in educational programs to strengthen the role of women in Ethiopian society.
We roast this coffee medium-light to highlight the aromatic complexity, the interesting combination between the sweet notes of fleshy fruits with the sophisticated aromas of lemon zest and caramel. Delicious in milk based drinks, light and bold in espresso, crunchy but balanced in the filter.
- Coffee Details
- Brew Recipes
- People and Culture
Origin Ethiopia Roasting degree
Notes Apricot, Brazilian Papaya, Caramel, Lemon Zest Region Sidamo Farm Small local farmers Altitude 1 700 - 1 800 m Varietal Heirloom Type of processing Washed Producer Independent women farmers Harvest
We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.
Dalla Corte Mina espresso machine
Temp. 92-94 C
Target EY 20-22 %
All our recipes are tested on 54.5mm diameter 28mm height and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.
All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications.
FRENCH PRESS ESPRO
Espro Press P3 18 oz:
300 ml water
18 g in
265 g out
4 min brew time
Temp 94-96 C
Target EY 18-20%
Grind size 700-900 microns
When we brew French Press we aim for the balance between sweetness and body. The grind size is finer than regular french press recipes, one of the reason being the micro filters Espro Press uses ( which we highly recommend). If you have a really basic filter in your french press you should grind coarser and extend your brew time.
First step is pouring around 80 grams of water over the grinded coffee, in circular moves, trying to wet all the coffee so it makes contact with the hot water and starts blooming. This should take around 15 seconds, wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat. The aim is to extract as even as possible the coffee particles, keeping them immersed in the hot water. Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press.
In Ethiopia, 80 percent of the population resides in rural areas and women provide the majority of the agricultural labor in these communities. However, their contributions often go largely unrecognized and their fathers or husbands often restrict access to resources and community participation. Worse, one in three women experience physical, emotional or sexual violence and only half of girls who enroll in primary schools ever make it to grade 5.
This delicious coffee is the result of a wonderful project created and coordinated by Tizita Bizuneh, the wife of our main Ethiopian coffee producer, Israel Degfa. There are only women working at the Bulessa processing station in the Sidama region and even the coffee cherries are bought only from women farmers. The profits are used in educational programs to strengthen the role of women in Ethiopian society. Women involved get to develop themselves, learn basic mathematics, some of them work in offices and management.