IN THE CUP
As expected from Ethiopia's natural processed coffees, the birthplace of coffee, this cup offers a delightful blend of fragrant chamomile and sweet pineapple flavors. The natural process also highlights the rich complexity of fingerlime.
STORY BEHIND THE CUP
Farmers in Layo Teraga village, Uraga, have ideal conditions for producing exceptional coffee, including warm days and cool nights, excellent rainfall, quality processing, and meticulous farming practices. The Bitoya coffee is sourced from 500 family-owned farms surrounding the Oboleyan washing stations in the Guji Zone of the Oromia Region, which focuses on producing excellent quality. The coffee cherries are carefully delivered and undergo a series of steps at the washing station before being transported to Addis Ababa for export.
BREW GUIDE
Dose: 16g coffee | 240g Water at 96°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!
