ETHIOPIA Konijo Natural
Finished and shipped from Sweden for fast (1-4 days) EU and international premium deliveries.
“Immersion of delicate florals, luminous fruits and substantial texture to keep you come back for more.”
Founder, Coffea Circulor, Sweden
SCA SCORE 91.75
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 a competent crack. We focus on enhancing the expression of florals and fruity acidity
|Flavor||Apricot, Jasmine, Raspberry|
|Aftertaste||Nectarine, White grape, Long|
|Acidity||Raspberry, Malic, Light-Mid|
|Body||Silky, Elegant, Light|
The soils in the southern and western parts of the coffee-growing regions of Ethiopia are of volcanic origin, with a high nutrient-holding capacity for clay minerals.Yirgacheffe is part of the Sidama in southern Ethiopia. Because its exquisite coffees are so pronounced, it is has been divided into its own micro-region. The conditions for growing coffee is governed by fertile soil and high high elevation.
Heirloom is dominant, however modernization is not common, coffee growers inherit the trees of their parents and they have come to be known as “Gedeo”-variety. Farmers are not allowed to plant new or different varieties by law.
Considerable care is taken when delivering cherries. Sorting and separating any overripe, underripe or damaged beans before consolidating with family picked lots ensure high level of consistency and quality.
Ripe cherries are carefully selected and immediately placed on raised beds. This ensures proper air circulation and helping adjust the temperature of the cherries by stirring them for an optimal drying process. When the moisture is reduced to 12%, the cherries are moved to a warehouse where they await transport to Addis Ababa for export.
CONTRIBUTION, MITIGATION AND ADAPTATION
With this relatively minimal lot we are looking at how we can apply our roasting algorithms at specific varieties. In the future, we see that some varieties might become more prominent which enables us to have an advantage in the sense of how to isolate specific varieties for optimal roasting.
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