Hamasho Village Asefa Dukamo Station Honey Archers Lot
Summary
This honey-processed coffee from Ethiopia's Sidama Bensa region is produced by Daye Bensa / Asefa Dukamo in collaboration with smallholder farmers of Hamasho Village. Grown at 2,230-2,300 masl, the coffee is of the 74158 JARC variety. The cup profile offers notes of white grapes, nectarine, jasmine, yuzu, and floral honey, with a bright, delicate character typical of the region.
Pour over
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 93°C
Grind: 600 to 700 microns
- 0:00Pour 40 ml in a circular manner, then let the coffee bloom until 30-40 seconds. (30 s)
- 1:10Continuing in a circular manner, pour 70 ml more, until 110 ml.
- 2:00Still in circles, pour the next 70 ml to make 180 ml.
- 4.For the last pour, focus at the center until 225 ml.
Pre-wet the paper filter on the dripper and discard the water. If draining is slower than the target time, adjust grind size.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Producer
- Daye Bensa / Asefa Dukamo
- Altitude
- 2230 - 2300 m.a.s.l
- Variety
- 74158
- Notes
- Nectarine, Grape, Yuzu, Honey, Jasmine
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Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…
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