ETHIOPIA Kokosa Washed Kenya Process
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Ethiopian or Kenyan?”
Founder, Coffea Circulor
SCA SCORE 88.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on convection and moderate heat application with world class skill and care. Extensive roast, high front up heat that decreases and a ramp that leads into a humble crack. The florals and the rich acidity are generated immediately after the first crack.
|Process||Washed, Kenya Process
|Aroma||Caramel, Orange, Peach|
|Flavor||Papaya, Strawberry, Watermelon|
|Aftertaste||Caramel, Lime, White tea, Mid|
|Acidity||Orange, Citric, Mid|
The region has many microclimates and unique landrace varieties.
Ethiopia, known as the birthplace of coffee, has a traditional coffee ceremony to recognize its importance to the land and people. The circumstances in the Sidama region contribute to complex and varying cup profiles.
Upon arriving to the washing station, this washed lot was floated to sort out low density cherries and then depulped to remove the skin of the fruit.
Coffee cherries are only hand-picked, then, is washed in the Bensa washing station and processed in Addis Ababa. At this site the team are very selective about cherry quality ensuring only the ripest are brought and make sure the coffee is dried slowly with a skin drying phase to start the process.
This “Kenya process,” which was inspired by the dry fermentation practices of Kenya, in order to preserve water. The Kenya process coffees are depulped, then double fermented in cement tanks for 72 hrs before drying, bringing the same cleanliness along with a distinct light spice character. Subsequently, the grains are allowed to dry in the sun on raised beds, where they are regularly rotated to dry them evenly and until their moisture level has dropped to approximately 12%.
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.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
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. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. 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