Ethiopia Anaerobic Natural
Summary
A light-roasted Geisha coffee from smallholder farmers in the Uraga District, Guji Zone, Ethiopia, grown at 1,950–2,200 m. The fully ripe cherries are anaerobically fermented for 72 hours, then naturally dried on raised beds. The cup reveals intense mango, guava and plum notes, floral undertones, lively acidity and a long, juicy finish.
Pour over
- Coffee in
- 20 g
- Water
- 300 g
- Time
- 3:00
- Temperature
- 93°C
Grind: 640 microns
- 1.Insert filter paper, then rinse the filter and cup/pot with hot water.
- 0:0060 ml bloom
- 0:401st pour to 120 ml
- 1:002nd pour to 180 ml
- 1:403rd pour to 240 ml
- 2:204th pour to 300 ml
- 3:00Brew time ends
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
- Altitude
- 1950 - 2200 m.a.s.l
- Variety
- Geisha
- Notes
- Mango, Plum, Honey, Guava
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The roaster
Wildkaffee is a specialty coffee roaster from Garmisch-Partenkirchen, Bavaria. They focus on sustainably grown, fairly traded beans, gently roasted to bring ou…
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