Ethiopia - Kore
Origin : Ethiopia
Region : Kore, Kochere, Yirgacheffe
Farm : Various smallholder farmers
Varietal : Ethiopia Landraces
Altitude : 1 795 - 1 900m
Process : Washed
Tasting notes : Butter candy, Meyer lemon and earl grey
We have here a coffee with quite audacious tasting notes, but don't worry, the Meyer lemon marries perfectly with the bergamot of the earl grey tea. The texture is silky, syrupy, which reminds us of butter candy.
This is the typical taste of a washed Ethiopian coffee. A nice clarity is obtained in the cup. This coffee contains a level of fruity and floral complexity, while remaining sweet and well balanced.
Kore is the village, or kebele, where this coffee is grown and processed, in the "district" of Kochere within Yirgacheffe. Kore is about 25 kilometers from the center of the city of Yirgacheffe. Kochere coffees typically have notes of fruit tea that accompanies citrus and stone fruits.
This coffee is picked and delivered to the Boji washing station, pulped within 12 hours, and washed with spring water. In Ethiopia, coffee is generally traceable to the washing station, where smallholders-many of whom own less than half a hectare of land, and as little as one-eighth of a hectare on average-deliver cherries by weight to be paid at market rates. The soils in this region are red-brown clay soils, about 1.5 meters deep.
The roasting of this slightly more fragile coffee is done at low temperature. We want to bring out the floral side as well as the silky texture.
It is a good candidate for the filter and alternative methods, however it will be able to appeal to the short espresso fanatic looking for a sweet and lively side, with little or no milk. Will be pleasant to try in bodum and aeropress.
Brewing parameters :
Dry coffee : 18 grams
Wet weight : 44 grammes
Time : 29 secondes
Water temperature : 200° F (93° C)
Help me choose the right grind.