ETHIOPIA Sheka Washed WX

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“This is the closest we have encountered the sensation of Earl Grey orange powered tea masqueraded in Ethiopian coffee.”

Ivica Cvetanovski
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.

GENESIS

Producer	Smallholders
Country	Ethiopia
Region	Illubabor, Masha
Altitude	2,100-2,300 masl
Varietal	Heirloom
Process	Washed
Lot size	60kg
Trade	15.80 USD/kg

SENSORY EXPERIENCE

Aroma	Orange, Toffee, Vanilla
Flavor	Dates, Orange, White peach
Aftertaste	Caramel, Milk chocolate, Mid
Acidity	Orange, Citric, Mid
Body	Smooth, Silky, Mid
Balance	Synergetic

SYNOPSIS

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.

The 1,500 hectare Sheka coffee estate's high-quality Nitisol soil types, lush greenery, and gentle topography make it ideal for cultivating coffee. The estate has one of Ethiopia's greatest rainfalls (1,800 - 2,200mm) and is located within the Sheka UNESCO Biosphere Reserve at an altitude of 1,680 to 1,875 meters. 

Illubabor was a province in the south-western part of Ethiopia, along the border with Sudan. The name Illubabor is said to come from two Oromo words, "Illu" and "Abba Bor(a)". "Illu" is a name of a clan, and "Abba Bor" was the horse name of Chali Shone, who founded the ruling family of the area when it was conquered by Shewa; hence IlluAbabor means the Illu belonging to Ababor(a).

The wet mill receives the coffee cherries, which are then processed through a demuscilager and soaked the following day. A elevated bed is used to spread out the coffee beans for drying. They may occasionally be mechanically dried, depending on the climate. Coffee beans are kept separate from unwashed beans in storage.

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
FMX	Fruit Maceration
RH, 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:

• 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.

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. 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
pH	6.2

 

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