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Region : Guji
Varietal : Heirloom
Process : CM Natural
Altitude : 1950masl - 2300masl
Uraga washing station, Comprising of 7,000 smallholder farmers, is the epitome of the Ethiopian coffee experience; spectacular views of the surrounding mountains from the ridge upon which Uraga is located.
Every lot delivered by those farmers to this washing station is sorted with meticulous precision, so that only the most perfect red cherries are selected for particularly CM(Carbonic Maceration) processing methods.
Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries.
The Washed CM coffees are then pulped before being placed in temperature
and humidity controlled tanks flushed with carbon dioxide(CO2) to remove oxygen from the tank. Whereas, natural CM coffees are placed in the tanks still in the cherry.
By controlling the fermentation, the farmers are able to introduce different kinds of yeast production in the tanks, and control how they interact with the coffee giving us very exciting results in the final cup.
It is a light roast, thus the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.
This CM 'Opal' lots show off incredibly wide colour spectrums in flavours just like how real Australian national gemstone opals reflect light.
- (Always) It can be developed within the range of savoury flavours such as cacao tea / soy sauce / Asian fermented paste
- (Often) It can be developed within the range of berries or dark fruits such as gooseberry / boysenberry / blueberry / Concord grape
- (Often) It can be developed within the range of citrus such as grapefruit / lemon / blood orange
- (Often) It can be developed within the range of exotic tropical fruits such as pineapple / starfruit
- (Often) The range of Its complex sweetness reminds us about toffee / golden syrup / caramel / dark chocolate
- (Sometimes) the hint of dark cherry / minty chocolate is a plus
- (Often) The journey ends up with lingering pleasant floral aftertaste
- (Often) The body is medium, smooth and coating but it can vary depending on different extractions
Also we have found this coffee consistently savoury, sweet berries, and tropical fruity during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.
It is roasted for both filter coffee and espresso. It also gives you a wide variety of flavour changes over temperature, so it is highly recommended to try on filter brewing methods.
- Brewing ratio : 1(coffee) to 16.5(brewing water) - with less than 1:16 ratio, the savoury characteristics may be a bit of harsh and acrid finish in our throat.
- Brewing time : around 02:20 to extract the most pleasant sugar level of this coffee.
- Brewing water temperature : 93 degrees Celsius water.
It is also very good with immersion methods such as Clever or Plunger.
- Brewing ratio : 1(coffee) to 16(brewing water).
- Brewing time : 4 to 5 minutes (coarse grind size).
- Brewing water temperature : 94 degrees Celsius water.
Try this reference recipe on an espresso machine, then start dialing in accordingly if needed.
- 20g dose in 20g basket
- Brewing time 21 seconds(on EK-43)
- 44g out
- Brewing water temperature : 94 degrees Celsius water.
Reminder
- Generally coffee tastes much better and cleaner when at least a week old since roasted.
- Operate the camera app on your mobile, then place the QR code in the screen for additional information of the coffee.