Ethiopia, Jigesa
Summary
A natural processed coffee from the Guji region of Ethiopia, grown by 750 smallholder farmers in Dambi Uddo at 1,850 metres and processed by Testi Specialty Coffee. Varieties include Kurume, Wolisho and JARC. The cup is lively with ripe fruit, delicate florals, and lingering sweetness.
Espresso
Ratio 1:2.8- Coffee in
- 22 g
- Coffee out
- 62 g
- Time
- 28 s
- Temperature
- 94°C
Filter
- Coffee in
- 15 g
- Water
- 255 g
- Temperature
- 97°C
- 0:00Bloom with 30g water (40 s)
- 2.Pour to 225g
2 pours including bloom: 30g, 225g. Pour time 1:30, draw time 2:30.
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
- 750 independent outgrowers
- Altitude
- 1850 m.a.s.l
- Variety
- Wolisho, JARC, Kurume
- Notes
- Fruity, Floral
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The roaster
Stitch Coffee is a specialty coffee roaster based in Sydney, Australia, offering a solid mix of blends, single origins, and limited releases. They roast locall…
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