Ethiopia, Othosololo
Summary
A limited release honey-processed coffee from the Othosololo lot, produced at Osolo Washing Station in Guji, Ethiopia, by Daye Bensa in partnership with around 200 smallholder farmers. The coffee is de-pulped without water and dried on raised beds for 12–13 days, developing vibrant acidity, rich sweetness, and a syrupy body. Varieties include JARC 74158, 74112, and 74110, grown at 2240–2280 masl. Flavour notes of orange, agave, and blackberry.
Espresso
- Coffee in
- 18 g
- Coffee out
- 40 g
- Time
- 31 s
Grind: finely-ground
Pull shot for 31 seconds.
Pour over
- Coffee in
- 25 g
- Water
- 400 g
- Time
- 3:50
- Temperature
- 96°C
Grind: medium
- 0:00Pour 50 grams of water to start. (30 s)
- 0:30Pour to 200g.
- 1:00Pour to 300g.
- 1:30Pour to 400g.
Finish at 3:50.
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
- Omniroast
- Decaffeinated
- No
- Producer
- Osolo Station, Daye Bensa
- Altitude
- 2240 - 2280 m.a.s.l
- Variety
- JARC 74112, JARC 74110, 74158
- Notes
- Blackberry, Orange, Agave
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The roaster
Methodical is a specialty coffee roaster from Greenville, South Carolina, with a second café in Columbia. Since 2014, they've been roasting in small batches to…
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