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