ETHIOPIA ISRAEL KERCHA 1kg
159,90 RON 151,51 RON
Guji area is in full recognition worldwide with one of the most enjoyable terroir characteristics. The amazing raw cherries potential is amplified by the careful processing conducted by our partner Israel Degfa in his Kercha washing station, from where we supply this amazing coffee. As a perfect definition for dessert, this coffee has a mild fruity acidity. It will make an amazingly rich flat while espresso and filter versions will be sweet, fruity and complex.
- Coffee Details
- Brew recipes
- People and Culture
Origins Ethiopia Roasting degree Medium Light Notes Cinnamon, Carrot cake, Cherry liquor pralines Region / Farm Guji Gedeo Bonde Kochere / Israel Degfa Altitude 2000 m Varietal Heirloom Type of processing Natural Harvest November-March
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.
GEAR USED: V60 02 size
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.