ETHIOPIA Hayile Washed
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Refined. Citrus. Floral.”
Founder, Coffea Circulor
SCA SCORE 88.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat to decrease and slowly build momentum to lead into an intelligible crack. We focus on expression of rich fruit-based acidity.
|Varietal||74158, 74110 and 74112|
|Aroma||Peach, Muscat grape, Peony|
|Flavor||Apricot, Honey, Muscat grape|
|Aftertaste||Currant, White tea, Mid|
|Acidity||Clementine, Citric, Mid-High|
|Body||Smooth, Round, Mid|
Bensa is one of 19 districts in the the Sidama Zone that extends into the Oromia Region.
This coffee is a mix of varieties that we have refer to as “heirloom varieties”. The term is used to generally categorise Ethiopian coffee varieties that are from native forest origins. Whilst this describes many of the varieties found in Ethiopia, it is also slightly simplistic and does not recognise varieties that have been specifically developed and widely distributed by the Jimma Agricultural Research Centre (JARC). Here, the varieties are mainly 74158, 74110 and 74112 which are known for being small to medium size beans. These coffees were developed in the 1970s at the Jimma Agricultural Research Centre (JARC) and bred for the resistance to Coffee Berry Disease (CBD).
The farmers collect cherries when ripe and deliver it to the washing station where it is then separated. Here, immature and green beans are removed to create uniformity. The coffee is then pulped and then left in a tank to ferment for 36 hours. As the elevation is high, this process can take longer for the mucilage be removed and loosened. This id due to not enough force by the yeast and bacteria who use it as an energy source and act as the catalysts for fermentation. Once the fermentation has finished the coffee is then washed, immatures and floaters cleaned away and the coffee take to raised beds where it is then dried in the sun for the next 14 - 20 days depending on the climate.
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Find more recommendations for other devices here.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
|Calcium (Ca)||0.9 mg/l|
|Sodium (Na)||1.7 mg/l|
|Silicon Dioxide (SiO2)||1.4 mg/l|
|Potassium (K)||0.3 mg/l|
|Magnesium (Mg)||0.2 mg/l|
|Sulfate (SO4-)||<7.0 mg/l|
|Chloride (Cl-)||2.5 mg/l|
|Nitrate (NO3-)||0.1 mg/l|
|Fluoride (F-)||<0.1 mg/l|
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
|0-3 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
Made by Ethiopia
Finished in Scandinavia