4th December
Ethiopia Gango Village
Roastery: Kmen Coffee Roasters
Altitude: 2 400 m. a. s. l.
Variety: 74110, 74112
Processing: Anaerobic Natural
Taste profile
Peach compote, lemon tea, mango jam
Origin
The grains are from the Sidamo area and were grown at an altitude of 2 400 meters above sea level. Due to the high altitude, coffee trees grow more slowly and the sweetness and natural acidity are more pronounced in the taste. The farmers harvested the ripe coffee cherries and took them to the Gango Village processing station where they were processed anaerobically. And how does this processing work? The farmers carefully sort the ripe coffee cherries they have brought in and place them in hermetically sealed barrels. There, without access to air or water, fermentation takes place. The whole fermentation process is slower in the sealed containers than in the air, the cherries ferment with their own enzymes, which results in beans that are intense and rich in flavor. Once the fermentation was complete, the coffee cherries were placed on African beds where they were dried in the sun for several days with regular turning. They then peeled the cherries on a special peeler and left them to rest for a few days.
These cherries are varieties 74112 and 74110, which were specially bred in the 1970s to be resistant to the pests that infest coffee trees. The number 74 at the beginning refers to the year in which the varieties were bred.
Recipe:
Preparation method: Hario Dripper V60
Grinding: 25 clicks on the Comandante
Water temperature: 95 °C
Amount of coffee: 17 g
Brew time: 2:00
0:00 – 0:30 … 50 g bloom (stir)
0:30 – 0:45 … top up to 100 g
0:45 – 1:00 … top up to 150 g
1:00 – 1:15 … top up to 200 g
1:15 – 1:30 … top up to 250 g
Circle (RaoSpin)