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ETHIOPIA KAFFA

20
AED
AED
Elegant and complex coffee with fruity, floral, sweet vanilla, dried apricot, chocolate, smooth acidity
HARIO V60
Recommended brewing method
Kaffa
REGION:
Ethiopia
Country:
Tega & Tula
Producer:
Natural
Processing:
86,50
SCA score:
Medium
ACIDITY:
Heirloom
VARIETY:
1830-1890
ALTITUDE:
the flavor profile
Step-by-step instructionS
Cup profile: clean fresh taste with nuances of flavors and light body, usually brewed for 1–2 cups
HOW TO (3 min):
Rinse filter with hot water and pour it away
Put 20g (3 tbs) of coffee (medium coarse grind)
inside Hario V60 filter
Slowly pour in 60g of hot water (92°-93°C) every 30 seconds, until you reach 300g
Enjoy your coffee
about ETHIOPIA COFFEE
Tega & Tula Specialty Coffee Farm is named after the two nearby villages of Tega and Tula, found in the woredaor district, of Gibo, in Kaffa, Ethiopia. The farm is 500 hectares in size, with nearly 400 hectares planted in coffee, primarily Ethiopian varieties and cultivars that were released in the late 1970s (74110 and 74112, for example, are the “names” of two of these cultivars from 1978), as well as some wild coffee from the Kaffa forests, as the farm is in the Kaffa bio-reserve area.
After picking, the coffee is depulped the same day, then fermented underwater for 36 hours. It is washed in canals, then spends 16–18 hours in a soaking tank before being spread on drying tables. It takes Washed coffees between 7–11 days to dry.
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