IN THE CUP
Our roastery crew has selected this particular coffee as one of their top choices this year. This coffee offers delightful notes of peach, green kiwi, and cane sugar. It is an excellent choice as we transition into the spring season.
STORY BEHIND THE CUP
Gizaw's father, Alemayehu, cultivated coffee on his extensive private farms in the Yirgacheffe region until the government nationalized them in 1974. Witnessing these challenging events, Gizaw, then a young man, decided to pivot from farm ownership due to the new policies. Instead, he dedicated himself to modern coffee processing and supply, carrying on his father's legacy with his wife, Frehiwot.
Today, cherries are carefully handpicked, sorted, and delivered to Gizaw's washing station from Dimitu, Harosema village. Upon arrival, they are meticulously sorted by density, and once dry, they are shaded between 12 to 3 p.m. and regularly turned to ensure consistent drying. This process typically takes 20-28 days until they reach an optimal 11.5% moisture content.
BREW GUIDE
Dose: 15g coffee | 230g Water at 93°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!
