Artisan Roastery

Ethiopia Yirgacheffe Gedeb Getachew 衣索比亞 潔蒂普 Getachew處理場

Quantity

熱帶水果。 玫瑰水。 野生草莓。
Duku Langsat. Rose Water. Wild Strawberry.

Variety Heirloom
Processing
Natural
Region Yirgacheffe
Farm Getachew Farm
Producer Getachew smallholders 
Altitude
2200masl
Roast Level Medium Roast

About this coffee :

Getachew是一位非常有經驗的生產商,以管理高質量,高效率的生產水平而聞名。大約600名小農戶將成熟的櫻桃運送到該清洗站,其中許多來自小型家庭農場,其中包括最近種植的改良品種樹以及傳統的老品種。一旦櫻桃被送到清洗站,就開始費力地挑選成熟的咖啡果。

接下來,將櫻桃在高架床薄層上乾燥以確保一致的發酵水平。這個過程需要費力的工作,並且不遺餘力地註意細節,以確保味道保持良好和穩定。該區域周圍的肥沃土壤與加工方法相結合,使最終的杯子更加精緻,集中,甜美而多層次感。

生產優質日曬咖啡具有挑戰性,與生產優質洗滌咖啡相比,它至少需要關注細節。然後將咖啡果手工分選為未成熟和未成熟的咖啡果,以獲得更甜,更乾淨的產品。

日曬咖啡通常在收割的後期進行加工,那是在較高海拔地區收割達到頂峰的時候。乾燥的第一面至關重要,並且在桌子上相對較薄,以避免發酵的味道,並且幾天后應達到約25%的“葡萄乾”階段。請務必小心移動櫻桃,以免損壞水果。

在第二階段,濕度從25%-12%起逐漸增加,並且白天不斷移動,需要在中午和晚上休息一下。快乾會增加水果味,使其不穩定,但慢干會產生黴菌和其他異味。如果您想要最高的質量水平,這是一個昂貴的過程,需要良好的人工和關注。

這是一種非常乾淨和充滿活力的衣索比亞咖啡。淡淡的馬來西亞熱帶水果 duku langsat 清甜度,加上熟悉日曬咖啡的野草莓味和玫瑰水花香。下午可以享受一杯可愛的咖啡。

Getachew is a very experienced producer who is known for his skill in managing high quality, efficient production levels. Around 600 smallholder farmers deliver ripe cherries to this washing station, many of which are from small family plots that include recently planted trees of improved varietals as well as traditional old varieties. Once cherries have been delivered to the washing station, the laborious hand selection of ripe cherries begin.

Next, cherries are dried on thin layers of raised beds to ensure consistent fermentation levels. This process requires intense labour and immaculate attention to detail to ensure the flavours are well maintained and stable. The rich soil around this area combined with the processing method contributes to a refined final cup that is focused, sweet and complex.

Producing great natural coffees is challenging and it requires at least as much attention to details as producing good washed coffees. The cherries are then hand sorted for unripe and overripe cherries to get a sweeter and cleaner product.

The natural coffee is normally processed at the later part of the harvest and that’s when the harvest is peaking at the higher altitudes. The first face of drying is crucial and are in relatively thin layers on the tables to avoid fermented flavours and it should reach what’s called the ‘raisin’ stage at about 25% moist in a few days. It’s important to move the cherries carefully to avoid damage on the fruit.

In the second phase, from 25%-12% moist, the layers are built up, and it’s constantly moved during the daytime, and needs some rest midday and at night. To fast drying will increase the very fruity flavours and make it unstable, but to slow drying can create mould and other off flavours. It’s a costly process that requires good labour and attention if you want it at the highest quality levels.

This is a very clean and vibrant Ethiopian coffee. With delicate duku langsat sweetness, pair with wild strawberry notes that's familiar with natural processed coffee, finish with rose water floral finish. A lovely coffee to enjoy in the afternoon. 

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 26th of January 一月二十六號

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