Ethiopia Agaro Gera Washed Espresso

Description

Details Origin/Producer Ethica's Brew Recipe A clean, washed coffee from the forests of Gera, in Ethiopia’s Djimma region. Origin:  Ethiopia Region:  Gera, Djimma zone, Oromia region Variety:  Ethiopia landraces Process:  Washed Elevation:  1,850 masl Roasted for:  Espresso Tasting Notes:  Peach, Honey, Black Tea GERA, DJIMMA Djimma is one of Ethiopia’s largest coffee-growing regions. The people here are Oromo, one of the country’s oldest and most populous groups, and speak dialects of Oromifa. This lot comes from the Gera district. Reaching the washing station takes a flight to Addis Ababa, a 40-minute local flight to Djimma, and a four-hour drive. AT THE WASHING STATION Producers live close by — no more than 20 minutes away. As the paved roads turn to dirt, they bring their cherries in by motorcycle, horse, or donkey to nearby collection centers, where trucks carry them on to the central station. Farmers intercrop their coffee with native shade trees like banana, which help feed the soil, and the collection centers turn cherry waste into organic compost to return to the producers. At the station, the coffee ferments for 48 to 72 hours in cement tanks, then dries up to 10 days under parabolic covers, depending on the weather. WATER SPEC: Hardness: 70 ppm Alkalinity: 35 ppm INPUT (WEIGHT OF COFFEE GROUND): 18g OUTPUT (WEIGHT OF ESPRESSO EXTRACTED):40g WATER TEMPERATURE: 93°C / 200°F BREW TIME: 25-28s