ETHIOPIA Kiburi Washed WX
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Brewers can try dedicted varieties in an Ethiopian coffee which traditionally has been governed by mixed, heirloom, varieties.”
Ivica Cvetanovski
Founder, Coffea Circulor
SCA SCORE 89.25
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Moderate roast, high inceptive heat that decreases to scale into an expressive crack. We focus on enhancing the expression of florals and fruity acidity.
GENESIS
Producer | Yirgacheffe, Bule |
Country | 1,800-2,200 masl |
Region | Kurume, Dega |
Altitude | 1,800-2,200 masl |
Varietal | Heirloom |
Process | Washed |
Lot size | 120kg |
Trade | 13.40 USD/kg |
SENSORY EXPERIENCE
Aroma | Apricot, Strawberry, Vanilla |
Flavor | Almond, Strawberry, White peach |
Aftertaste | Bing cherry, White chocolate, Mid |
Acidity | Lemon, Citric, Light-Mid |
Body | Smooth, Mid |
Balance | Uniform |
SYNOPSIS
Yirgacheffe has the optimal set conditions: a good amount of rainfall and fertile soil that absorbs all essential minerals.
As with many regional landraces, the names applied to the coffee varieties are borrowed from the names of indigenous trees.
Kurume and Dega are two of Ethiopia’s regional landrace varieties from Yirgacheffe. The Kurume tree carry smaller sized fruit, yet with a qualitative annual yield. Kurume is a dense, small bean with a mouth-watering acidity and permits higher energy throughput. The wood of the Dega tree omits a sweet fragrant aroma when burned for firewood. The Amharic word “dega” means “cool highland area”, certainly appropriate for the environment where Dega grows.
Trees at farms found are avocado, Ethiopian banana and other larger trees that provide animal diversity and shade. The ripe hand-picked coffee berries are wet fermented and dried in the Ethiopian sun for up to 3 weeks. The slow drying ensures an important and stable moisture level in the coffee. The coffee areas of Bule benefit from moderate altitudes and yield sensationally sweet and elegantly fruit flavored coffees.
Liberalization of the industry will enable more blends of varieties.
EXTRACTION RECOMMENDATIONS
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.
FERMENTATION MORPHEMES
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".
AX | Anaerobic Fermentation |
CX | Cold Fermentation |
CMX | Carbonic Maceration |
DX | Dry Fermentation |
EX | Extended Fermentation |
RH, YH, WH, BH | Honey Fermentation |
HX | Hypoxia Fermentation |
MX | Macerated Fermentation |
NX | Natural Fermentation |
SX | Slow Fermentation |
WX | Washed Fermentation |
YX | Yeast Fermentation |
EXTRACTION RECOMMENDATIONS
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.
WATER RECOMMENDATIONS
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.
STORAGE RECOMMENDATIONS
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.
TEMPORALITY RECOMMENDATIONS
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