Blueberries, Caramel, Dark Chocolate, Brown sugar

ETHIOPIA YIRGACHEFFE AWASA OROMO

39,90 RON 39,90 RON

    Sidamo region is well known for the floral, highly complex coffees. High altitudes, rich soil, right temperature and optimum rain falls favor amazing coffee cherries growing 

   We love about this coffee the combination of red fruit juiciness with aromatic herb notes. We always roast this coffee in order to develop sweet chocolate notes on the aftertaste. It will be a great choice for sweet espresso, extra delicious with milk and will deliver a complex filter brew.

  • Coffee Details
  • Brew Recipes
  • People and Culture
  • Origin Ethiopia
    Roasting degree Medium  
    Notes Blueberries, Caramel, Dark Chocolate, Brown sugar
    Region Sidamo
    Farm Selection of small farmers
    Altitude 1 700 - 2 000 m
    Varietal Heirloom
    Type of processing Washed
    Producer Independent washing station
    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.

    • 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. 

    • FRENCH PRESS ESPRO

      GEAR USED: 

      Espro Press P3 18 oz:

      Ratio 1/16.5

      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.





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