ETHIOPIA Ch'ire Ameli Washed WXEthiopiaChireAmeliWX250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Citrus fruits - and baskets of them - high in aromatics.”
Founder, Coffea Circulor
SCA SCORE 90.00
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 that decreases, slowly building momentum to lead into an obvious crack. We focus on expression of rich fruit-based acidity.
|Region||Sidama, Ch’ire Village|
|Aroma||Honey, Jasmine, Peach|
|Flavor||Apricot, Honey, Lemon, Lime|
|Aftertaste||Milk chocolate, Red grape, Currant, Mid|
|Acidity||Lemon, Citric, Mid-High|
Coffee farming is an integral part of the culture in the Ethiopia highland areas. This region and its zones develop unique and exquisite tasting coffees.Coffee farming is an integral part of the culture in the Ethiopia highland areas. This region and its zones develop unique and exquisite tasting coffees.
Countless heirloom varieties are grown in semi-forest areas near the river Hamile in the village of Balo. The soil is rich, loamy and brown. Harvesting time is between November and January. In combination with the micro climate and an annual rainfall of more than 1,700mm extensive maturity duration and the natural process brings a sweet, floral, rich, silky and balanced coffee.
The washing and sorting station was established in 2012 and receives coffee from 800 farmers located around the local village of Ameli. Constant improvement of processing techniques to enhance the quality is being conducted for washed and natural processes.
The cherries are pulped and then fermented in water for 36-48 hours depending on ambient conditions. The coffee is thoroughly washed in clean water through grading channels. The coffee is furthermore dried in the sun on raised African beds for 12-15 days until 11% moisture content has been reached.
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
|RH, WH, BH||Honey Fermentation|
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
- 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. 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. 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