ETHIOPIA Ch'eri Natural Extended Aroma Transport
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
This offering is exclusive to KaffeBox' October 2020 subscription and will be available here for pre-order from mid-October.
“Winy, berry, floral in the aroma, an intense and elaborate flavor that is clean and flowery with a vibrant finish.”
Founder, Coffea Circulor
SCA SCORE 90.75
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, moderate inceptive heat that decreases and a ramp that leads into an audible crack. We focus on enhancing the expression of florals and fruity acidity .
|Process||Natural, Extended Aroma Transport|
|Aroma||Apricot, Bergamot, Butterscotch|
|Flavor||Apricot, Hibiscus, Jasmine, Toffee|
|Aftertaste||Bergamot, Cocoa, Red cherry, Yellow plum|
|Acidity||Lime, Green grape, Citric, Light-Mid|
|Body||Silky, Transparent, Light-Mid|
The natural Yirgacheffe coffees have some of the most powerful and engaging aromatics of the Ethiopian regions and we have highlighted it in Ch'ery.Yirgacheffe is part of the Sidamo region in southern Ethiopia, but its sometimes exquisite washed coffees are so well-known that is has been sub-divided into its own micro-region, which has been trademarked by the Ethiopian government.
There are approximately 26 cooperatives in the region and growing and are representing over 45,000 farmers. The growing area is surpassing 62,000 hectares of garden coffee. The production is governed by washed lots while natural, sun-dried lots are receiving more attention. Coffee cherries are harvested by hand, then hand-sorted to remove unripe and overripe cherries.
The level of fermentation is be determined by the thickness and layer during the first drying days also in combination with outdoor temperature. Fermentation is slower at higher altitudes as temperatures are generally lower. Natural lots are dried on raised beds for 8–15 days when the weather is sunny or 15–20 days when it is cloudy. We have chosen to prolong the drying to 25 days in a controlled environment to ensure the coffee cherry can provide as much flavor compounds to 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