IN THE CUP
This lot is sourced from the heart of Ethiopia's Guji Zone, Uraga district, specifically in the village of Harowacho, founded 14 years ago by Bisrat Melaku. The coffee is sourced from high altitude areas sounded by mountain Quto, where the river Seboba crosses, making it an ideal environment to harvest and process high-quality coffee.
STORY BEHIND THE CUP
The farmers, consisting of 40-60 individuals and 400-500 coffee pickers, deliver their ripe cherries to the Tebe Melge washing station, where they undergo a series of steps to ensure quality. The cherries are sorted by grade using density channels and checked for defects before being placed on raised drying tables for 14-16 days. The drying process is carefully monitored to achieve the desired moisture content of 11%.
The African raised beds, a testament to the commitment to quality, are meticulously designed to provide optimal air circulation and temperature control. This ensures that the coffee is protected from damage caused by over-fermentation or mould growth, guaranteeing the highest quality in every cup.
BREW GUIDE
Hario V60 2 Cup
Dose: 16g coffee | 240g Water at 90°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
