Ethiopia - Yirgacheffe Tulisi - Anaerobic Natural Process

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A stunner from our friends at Utopia Coffee.

Tulisi washing station is located at 2000 MASL in Yirgacheffe. Farmers deliver their cherries grown in the surrounding areas of Idido, Cherbenta, Wachota and Gerbota. The distinct wet and dry seasons of these areas create prime conditions for coffee processing and farming methods in the region, which remain largely traditional. Coffee trees are typically intercropped with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. Additionally, most farmers are organic by default.

Tasting: Sweet and well balanced. Peach, purple grape, tropicals, cherry ripe, dark chocolate.

Region: Yirgacheffe, Gedeo, Tulisi zone

Farm: Mixed farmers from the Gedeo region

Altitude: > 2000 metres above sea level

Varietal: Mixed JARC / Local Landrace (Dega & Kurume)

Grade: 1

Process Method: Anaerobic Natural

We recommend allowing at least 10 days post roast date for the coffee to develop in the bag before brewing.

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!)
  or try this recipe from ONYX Coffee Lab:
• water temp 96°c - 250g water total
• Dose 16g medium / fine grind (adjust grind to get 2:30 drawdown)
• Pour: each pour is reasonably quick (approx 8g / sec)

- 00:00 - Bloom - 50g water

- 00:30 - Pour to 150g

Espresso:

Peak Brewing: 10 – 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