ETHIOPIA Ch'aka (Espresso)EthiopiaChakaEspresso250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“This espresso was one of the judges’ calibration coffees in the Norwegian Barista Championships 2015 where it scored highest.”
SCA Championships Judge, Norway
SCA SCORE 85.50
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.
|Region||Bench Maji, SNNPR|
|Aroma||Hazelnut, Nutmeg, Orange|
|Flavor||Marsipan, Malt, Orange|
|Aftertaste||Cocoa, Muscovado sugar, Mid|
|Acidity||Orange, Citric, Light-Mid|
|Body||Round, Silky, Medium|
The forests of south-west Ethiopia are considered the birthplace of coffee and the centre of its genetic diversity.
This plantation is located in a rainforest area 603km south-west of Addis Ababa, in the region Bench Maji, Southern Nations, Nationalities, and Peoples' Region (SNNPR). This is forest coffee, grown in the shade of large trees and in the area where coffee grows wild.
Natural conditions of wild coffee growing in the forests provide semi shade from the wide canopies of majestic trees providing excellent conditions for coffee in its most original form. The top soil of the forest is rich in organic nutrients and no fertilizer is added to the soil. Seedlings are planted with forest soil and coffee husk. Conservation of the forest is an important aspect and the coffee carries a high CSR profile. Support to this and neighboring regions build possibilities for infrastructure such as roads, health and water.
The coffee cherries are hand-picked. After harvest the cherries are hand sorted to remove unripe and overriped cherries before wet processing. A traditional disc pulper separates the skin and pulp from the parchment coffee that advances to the stage of 24 hours fermentation. The coffee is furthermore sun dried on raised African drying beds for 14 days.
CONTRIBUTION, MITIGATION AND ADAPTATION
Coffea Circulor has supported the GFC Plantation since 2013 with shared knowledge and annual acquisitions of lots. Through this long term investment, we are have collected deep knowledge about growing conditions and how to finalize the beans.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
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.Made by Ethiopia
Finished in Scandinavia