IN THE CUP
Here are the tasting notes you can expect from our Ethiopia Yirgacheffe Rachia: Expect a peach-like aroma, followed by sweet raspberry jam notes and a floral, earl grey tea-like finish. The washed processing method highlights the beans' inherent fruit flavors.
STORY BEHIND THE CUP
This coffee lot comes from over 350 farmers in Yirgacheffe's Idido village. The farmers bring ripe cherries to the Gizat washing station, where they undergo a careful process: First, cherries are sorted by density. Then, they are fermented for 36-72 hours, followed by washing to remove defects. Next, the cherries are dried on raised tables for 8-15 days until they reach 11.5% moisture content. These beds ensure optimal air circulation and temperature control for even drying, with regular turning to prevent issues. Finally, dried cherries are stored in a local warehouse at 11.5-12% moisture. They are then further processed (sorted by color, density, and size) and milled for export. This detailed process ensures our product's high quality.
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!
