Odyssey -Ethiopia Yirgacheffe Halo-Beriti - Anaerobic - Exotic

SKU 36920
Single Origin
In stock
Product Details

ODYSSEY“a long and eventful or adventurous journey or experience” https://www.oxforddictionaries.com/

Ethiopia Yirgacheffe Halo-Beriti - Anaerobic Processing

This rare and exotic coffee will not disappoint the coffee aficionado looking to excite their taste buds!

Beautiful brewed as an espresso,, however will not disappoint when brewed in a filter style. Richard loves it served as a long black.

Tasting: Complex, dark chocolate, honey, winey & blackberry. Floral and fruity notes

Process: Anaerobic Natural

Altitude: 2000 - 2200 MASL

Region: SNNP (Southern Nation Nationality People), Gedyo region

District: Yirgacheffe

Village: Halo-Beriti

Variety: Heirloom

Ethiopian Coffee

Ethiopia is famous for being the birthplace of coffee and is fast becoming specialty coffee's poster child for its wide variety of amazing flavours. Farmers are producing premium quality specialty lots that are completely traceable, adding value not only for farmers and roasters but, most importantly, consumers.

Most producers in Ethiopia are smallholders, the majority of whom cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertiliser or pesticide use. Coffee is almost entirely cultivated, harvested and processed using manual systems.

Anaerobic Processing

More and more growers and washing stations in Ethiopia are realising the potential of new and unique processing methods to highlight their amazing coffees. One of the new processing methods is anaerobic fermentation.

Anaerobic (without oxygen) fermentation occurs in sealed containers. The seal means the microbes fuelling fermentation quickly consume the available oxygen in the container. When all the oxygen is consumed the environment becomes anaerobic. The microbes that typically consume oxygen don't survive and those that consume carbon dioxide are able to flourish and dominate fermentation.

The microbes that influence fermentation are diverse and have the potential to produce a wide range of flavours in coffee. Aerobic (with oxygen) microbes are able to produce different flavours to anaerobic microbes, so vastly different flavours can be produced in the same coffee just by changing the processing method.

Espresso Brewing

Peak Brewing: 6 – 40 days post roast date

Brewing Ratio: 53% (1:1.9) i.e. 20g dose = 38g extraction yield

Extraction Time: 28– 32 seconds

Temperature: 92 -93 degrees Celsius

Pour Over Recipe: please feel free to experiment (credit: Tetsu Kasuya)

Grind size: Coarse

Water Temp: 89 - 92 degrees Celsius

Ratio: 20g for 300 / 1:15

Brew time: 3min 30s

  1. Rinse filter & pre-heat pour over vessel of your choice.
  2. Pour in 20g of coarse-ground coffee
  3. Add 60g of water per pour 5 times, waiting 45s between each pour. This results in a total brew of 300g.
  4. Control the balance of the coffee by modifying the 1st and 2nd pours. For a sweeter brew, make a smaller first pour (e.g. 50g). For more acidity, a larger one will do the trick.
  5. Use either less or more water for the second pour to compensate for the difference (if any) in the first one.
  6. The 3rd, 4th and 5th pours can be tweaked to 2 larger 90g pours for a weaker brew, or into 4 smaller 45g pours for a stronger one.

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