Artisan Roastery

Ethiopia Arsi O Lot Washed

Quantity

富士紅蘋果. 桃茶. 薰衣草.
Fuji Red Apple. Peach Tea. Lavender.

Variety Heirloom
Processing
Washed
Region Nensebo
Producer Testi West Arsi Station
Altitude
2050masl
Roast Level Medium Roast
Tasting Notes
富士紅蘋果. 桃茶. 薰衣草.
Fuji Red Apple. Peach Tea. Lavender.
Quantity 200g

About this coffee :

這是來自Nensebo一家私人洗滌站的咖啡。 Nensebo是埃塞俄比亞奧羅米亞地區的世界觀之一。丘陵和山脈構成了這個沃里達山脈的70%;其餘的則由乾旱的土地和高原組成。

每天約有700-800個小農戶向濕磨機運送少量櫻桃。平均而言,農民的農場規模不到1公頃。大多數咖啡是有機的。有機堆肥很常見,修剪不太常見。

整個成熟的櫻桃由農民手工分揀,以確保未成熟和未成熟。它們由圓盤碎漿機打漿,然後在碎漿機中按密度分級:然後將羊皮紙在水中發酵24-48小時,具體取決於天氣狀況。之後,通過水流在洗滌通道中分級,從而通過密度將咖啡分開。然後將其浸泡在新鮮的干淨水中12-24小時,然後再移至乾燥台上

陰暗處皮膚乾燥最初幾個小時。在非洲乾燥床上,根據天氣狀況,將羊皮紙在陽光下乾燥約10-12天。在中午和晚上,咖啡用遮陽網遮蓋。

這款咖啡具有淡紫色的薰衣草花香和非常多汁的咖啡。帶有富士紅蘋果和桃茶般的花香風味。在意式濃縮咖啡上,您會獲得絲絨般的口感,用濾杯沖泡是一種舒緩而愉悅的咖啡。

This is coffee from one of the privately owned washing stations in Nensebo. Nensebo is one of the woredas in the Oromia region of Ethiopia. Hills and mountain ranges characterize 70% of this woreda; the rest consists of arid lands and plateaus. 

About 700 - 800 smallholder farmers delivering tiny amounts of cherries daily to the wet miller. On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common, pruning less common.

Whole ripe cherries are hand sorted for unripe and overripe by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. It's then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables

Skin drying the first hours under shade. The parchments are dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.

This coffee has lovely lavender floral qualities & very juicy cup. With fuji red apple & peach tea-like finish. You'll get a velvety mouthfeel on espresso, on filter it's a soothing & delightful cuppa.

Brewing Recipe : 

Espresso
Brewing ratio 1 : 1.6
Ground coffee 18g
Espresso output 30g
Brew time 25-33 seconds
Filter
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 21st of April

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