Ethiopia - Guji Anferara - Anaerobic Process - SINGLE ORIGIN

Ethiopia Guji - Anferara - Single Origin

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A stunner from our friends at Utopia Coffee.

This single farm lot is shade grown in soil naturally rich in nutrients. Leaves from the shade trees fall to the ground and all the coffee waste is returned to the soil as a rich natural compost.

The ripest coffee cherries are hand picked and placed in airtight plastic barrels, the coffee degasses during fermentation removing all oxygen. The process takes about 4 or 5 days depending on the weather. The coffee is then placed on African raised beds for drying which usually takes 20 - 30 days, also depending on the weather.

Tasting: Rich and juicy. Blueberry, strawberry, & red fruit medley

Region: Guji, Anferara

Farm: MB Coffee PLC

Altitude: 1800 - 2200 metres above sea level

Varietal: Heirloom

Grade: 1

Process Method: Anaerobic

Pour Over Recipe - please feel free to experiment (credit: James Hoffmann):

• Water Temp - 95°c
• Dose -18g, grind - medium fine (39 - 45 clicks on a Varia hand grinder or 21 - 28 clicks on a Comandante hand grinder)
• Pour -
  • 00:00 - Bloom - 45g water
  • 00:45 - Pour to 180g
  • 01:35 - Pour to 300g
  • 02:05 - Stir the surface gently once with a teaspoon and give the V60 a gentle swirl
  • 03:10 - Done - Enjoy your cup (Thanks Henry!)

Espresso:

Peak Brewing: 7 – 35 days post roast date

Brewing Ratio: 44% (1:2.25) i.e. 20g dose = 45g extraction yield

Extraction Time: 28– 32 seconds

Temperature: 93 degrees Celsius