Coffea Circulor – Ethiopia Jigesa Weysi 250g

169 kr

“Brewing this coffee is like surfing on a blueberry muffin of happiness.”

Mikey
Barista, Alkemisten Kaffebar, Sweden

SCA SCORE 91.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that decreases and a ramp that leads into a humble crack. The florals and the medium acidity are generated shortly after the first crack.

GENESIS

Producer 850 Smallholders
Country Ethiopia
Region Oromia, Guji, Shakisso
Altitude 2,000 masl
Varietal Heirloom
Process Natural
Lot size 150kg
Trade 12.85 USD/kg


FLAVOR NOTES

Aroma Jasmine, Apricot
Flavor Rose tea, Peach, Honeysuckle
Aftertaste Milk chocolate, Blueberry, Long
Acidity Lemon, Mango, Mid-High
Body Silky, Elegant, Light-Mid
Balance Uniform


SYNOPSIS

Jigesa’s distinctiveness is driven by the unique combination of elements in this production area, including high altitudes, rich, fertile soil and exceptional heirloom varieties.

Most communities in the region still live rurally and make a living from farming. Coffee remains the main cash crop for most families in the Guji region, who grow coffee alongside food for consumption, and other cash crops such as the Ethiopian banana.

This coffee arrives from a group of farmers also referred to as smallholders. The average farm size is 2.5 hectares, with corn, grains and banana typically growing alongside the coffee, as well as Birbira, Wanza and Acacia trees for shade. Temperatures are moderate, reaching up to around 25°C during the day and cooling to about 15°C at night.

Arranged by our friend Adham Yonis with his dedicated team also running Project Direct which is the social program directly helping the farming community. Project Direct enabled opening of a school in July, 2016 for the people of Guji. When buying this coffee you make a significant contribution to the people of Guji.

BREWING RECOMMENDATIONS

Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.

Made by Ethiopia

Finished in Scandinavia

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