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Country: EthiopiaRegion: Worka KebeleAltitude: 1980-2016 maslVariety: Indigenous HeirloomProcess: Washed
Flavour Profile: Peach Tea, Rosewater, Jammy
IN THE CUP
This coffee reminds us of drinking peach iced tea, it's super refreshing over ice. Have it warm, you'll taste rosewater and super sweet jam.
STORY BEHIND THE CUP
Chelichele is a washing station located Worka Kebele which is situated in the famed growing region of Yirgacheffe.
Before arriving at the Chelichele washing station, red cherry is hand-picked and sorted. The over-ripe and under-ripe cherries are separated before the beans are processed. The coffee is then pulped and allowed to ferment naturally for 28 hours. Dried parchment coffee is transported for further processing in the capital, Addis Ababa.
Farmers in the area are relying on their coffee crops for income to live. The washing station is supplied by about 300 small lot farmers within an approximate 5 kilometres radius.
Hario V60 2 CupDose: 16g coffee | 240g Water at 93°C
Step 1 (0 minute)Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 40g 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 240g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!