Ripped Strawberries,Jasmine Flowers, Acacia Honey, Chocolate Liquor

ETHIOPIA ISRAEL BALE MOUNTAIN NATURAL

59,90 RON 59,90 RON

    This natural processed coffee is amazing, one of our very best and very unusual, receives almost unanimous appraisal among the coffee enthusiasts, which is a pleasant surprise.

   Bale Mountain is a very integrated coffee growing location. Very unusual for Ethiopia, this location is organised as both farm and washing station, which contributes to the quality and complexity of the cup.

   Bale Mountain belongs to our partner Israel Degfa, from whom we buy directly. The terroir is a mix of high altitude and rich forest soil due to the farm proximity to a natural reservation, Unesco World Heritage protected area. This area is also the origin of ethiopian wild coffee and the largest wild coffee genetic stock. 

   We designed the roast profile for this coffee with espresso in mind but we are so surprised it tastes amazing in any filter or drip method.

  • Coffee Details
  • Brew recipes
  • People and Culture
  • Origins Ethiopia
    Roasting degree Medium Light 
    Notes Chocolate liquor, Ripped strawberries, Acacia honey
    Region / Farm Israel’s Degfa Bale Mountain Washing Station
    Altitude  2100 m
    Varietal  Heirloom, Natives, 74110 varietal
    Type of processing Natural
    Harvest  November-March
  •    We recommend that you buy coffee beans and grind them freshly 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.

    • ESPRESSO

      GEAR USED: 

      Dalla Corte Mina espresso machine

      Ratio 1/2

      18g  in

      36g  out

      25-28 sec

      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. 

    • V60

      GEAR USED: V60 02 size

      Ratio 1/13.5

      200 ml water

      13.5 g in

      185 g out

      3 min brew time

      Temp 91-93 C

      Target EY 18-20%

      Grind size 700-900 microns

      We brew V60 or similar dripper in pursuit of clarity, so we use a lower temperature brew water. First you should rinse the paper filter with hot water from the kettle, to avoid paper aromas to alter your brew. Our method is pouring 80 grams of water over the grinded coffee. This step should take about 15 seconds for brewing and wait another 25 second for blooming. Then pour  the rest of the water until you hit the target. The total brew time should be around 2:30 - 3 minutes. Adjust the grind size and temperature to match the desired taste profile.


  • Ethiopian coffee culture is amazingly vast but what we find amazing is that compared with other African countries that grow coffee, the domestic coffee consumption is almost half of the production, an impressive amount, around 4 million bags of 60kg at a population of more than 90 million people. 

    Our partner for this amazing coffee is Israel Degfa, which we had the pleasure of meeting in January 2020. Israel is owning and operating 46 washing stations in Ethiopia, making him the largest exporter of coffee in his country. We are supplying from him the coffees in a direct trade system, working with his company. 

    He has developed a highly professional team at his washing stations that conduct the quality control. He owns an state of the art dry processing station in Addis Ababa and the level of quality he is outputting is almost unmatched. He also owns 2 coffee farms, Anasora and Bale Mountain and uses them to grow monovarietal coffee trees that have an amazing flavour profile. He uses his farms for research and microlot experiments, trying to innovate coffee processing but also to identify varietals that are resilient to diseases, have a good productivity and maintain a complex aromatic profile. Those varietals he gives to the small farmers he work with, to help them renew their plantation and improve productivity. 

 


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