Chilaka Anaerobic Natural
Summary
Single-origin Ethiopian coffee from the Chilaka washing station in the Bensa zone of Sidama, supplied by Tamiru Tadesse, who works with around 200 farmers in Delo Kebele. Grown at high altitude in a cool climate, the cherries are processed with 72 hours of anaerobic fermentation followed by natural drying on raised mesh beds for 15-25 days. The result is an extremely expressive cup with heavy, rich red fruit notes and a clean finish. Suitable for filter, espresso or milk drinks.
Espresso
- Coffee in
- 18 g
- Coffee out
- 42 g
- Time
- 25 s
- Temperature
- 95°C
Grind: Espresso-fine
Rest the coffee for at least 21 days after roasting. Water around 120 ppm TDS. Dial for the target yield in 25-30 seconds. If the shot is sharp or thin, grind finer; if dry or bitter, grind coarser. Keep dose and yield steady while adjusting.
Filter
- Coffee in
- 16 g
- Water
- 260 g
- Time
- 2:30
- Temperature
- 92°C
Grind: Medium-fine, around 25 clicks
- 0:00Bloom: pour 60 g and wait 40 seconds.
- 2.Second pour: add 100 g. Aim for the drawdown to finish around 1:25.
- 3.Final pour: add the last 100 g when the bed is nearly dry. Pour from a medium height for a little agitation.
Rest the coffee for around 14 days after roasting. Water: soft and balanced, around 60-100 ppm TDS, favour magnesium, balance with calcium and keep bicarbonate low. Use a conical brewer such as a V60 or Vector, or a flat brewer such as an Orea or Solo. Total brew time around 2:45.
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
- Region
- Sidama, Bensa
- Producer
- Tamiru Tadesse
- Variety
- Heirloom
- Notes
- Red Fruits, Funky
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The roaster
Sipping a Rose Coffee means you're drinking beans roasted by a World Brewers Cup Champion. Founded in 2022 by Matt Winton, this Zurich, Switzerland-based speci…
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