ETHIOPIA Maraki NaturalEthiopiaMarakiNatural250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“This coffee will define this year: daring, impressive and enduring.”
Lab Assistant, Coffea Circulor, Sweden
SCA SCORE 91.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, extreme high front up heat that decreases and a ramp that leads into a very humble crack. We particularly look to enhance the fruity acidity.
|Aroma||Camellia sinensis, Violet|
|Flavor||Passion fruit, Vanilla, White strawberry|
|Aftertaste||Oolong tea, White peach, Mid|
|Acidity||Raspberry, Red apple, Malic, Light-Mid|
Sidama is recognized for its sweet and fruit flavored coffees. Beans are dense as a result of a shorter growing season resulting in delicate, textured and tropical coffees.Ethiopia, the birthplace of coffee, is home to more genetic species of coffee plants than any place on earth. The coffee is still growing wild and much of it still undiscovered. All coffee grown in Ethiopia is Arabica and at least 150 varieties are commercially cultivated, yet thousands are in existence. Due to their vast being, these have been labelled “heirloom varietals”.
In the Bensa District, close to Keramo, Bensa stretches between 1,900 and 2,217 meters. Cherries are harvested and delivered from out-growers' farms located higher up the mountain at impressive altitudes ranging between 2,000 and 2,400 meters.
The coffee is dried for 14-18 days. To protect the cherries from the rays of the sun, they are constantly stirred to optimize an even drying. During the strongest sun, the cherries are covered. This process is reinitiated in the morning, during the day and until the cherries reach 11% humidity. Due to surrounding and protective trees at the drying beds that provide shelter, we can extend the drying time and contribute to a cooler, slower fermentation which leads to an optimal cherry aroma transport.
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