2nd December 2024
Ethiopia Bule Hora Sakicha
Roastery: Fiftybeans
Altitude: 2 000 m. n. m.
Variety: Heirloom
Processing: Anaerobic natural
Flavour profile
tropical fruit, pineapple. herbs, candies
Origin
The farm where these coffee beans were grown is located in the Bule Hora region of Ethiopia, at an altitude of around 2000 metres. The region is known for its rich coffee history and the exceptional quality of its beans. The small-scale farmers who make up the Sakicha cooperative focus on organic and traditional cultivation. This is one of the coffees from The Roses Green Coffee project, in which we buy coffees directly from producers and then import them to Europe. This allows us to give the farmers a fair price and help them improve quality.
The anaerobic fermentation that this coffee has undergone adds a new layer of complexity to traditional flavours. The coffee cherries are placed in airtight containers where they are left to ferment for 72 hours. This process greatly influences the resulting flavor profile, especially in the increased sweetness and juiciness. This is followed by the natural method, which means that after fermentation the cherries are spread out on raised drying beds to dry under the sun. This processing method is traditional in Ethiopia and gives the coffee its typical, intense fruity notes.
Recipe:
Method: Pourover
Grind setting: 24 kliků na Comandante
Water temperature: 93 °C
Coffee amount: 15 g
Brew Time: 2:30 – 2:40
0:00 – 60 g bloom (stir)
0:30 – pour up to 120 g
1:00 – pour up to 180 g
1:30 – pour up to 250 g