ETHIOPIA
Biloya Oro Gr.1
- Country:
-
ETHIOPIA
- Flavor profile:
- Chocolate, Black tea, Sicilian orange, Pomegranate
- Processing:
- Anaerobic natural 36hrs with oro yeast
- Sweetness:
- 8/10
- Acidity:
- 6/10
- Bitterness:
- 2/10
- Variety:
- Jarc Varieties
- Score:
- 88
- Our recipe for V60:
-
grind size on EK43 - 7;
coffee: 16g;
water: 260g at 98**℃;**
- 50g - 30 sec bloom;
- + 50g at 0:30;
- + 50g at 1:00;
- + 110g at 1:30;
- Total brew time ~ 2:30.
- Roaster's comment:
- «Anaerobic natural fermentation with yeast, but it’s supreme. Sweetness on max, and still light, with tea-like body, clean Ethiopian lot.»
Roasting
Packaging
How to grind
499,00 ₴
380,00 ₴ when buying any 16+ packs
About coffee
About farmer and farm:
Biloya washing station is located at 1,720 meters above sea level in Kochere, in Yirgacheffe.
Over 300 farmers deliver cherry grown in the surrounding area.
The distinct wet and dry seasons create prime conditions for coffee processing.
Process: anaerobic natural 36hrs with oro yeast
After sorting, cherry is placed in airtight bags and Oro yeast is added. The bags are then sealed covered and left to ferment in this environment for approximately 36 hours.
Then cherries placed on pation for drying.
Товар додано в кошик