ETHIOPIA KY KEBERO

THE BEANS Origin: Sidamo. Producer: Smallholder farmers Altitude: 1,900 - 2,100 masl Variety: Heirloom. Process: Washed Tasting notes: Citrus notes in the fragrance reminiscent of lemon. On the palate, notes of lemon, apricot, and caramel. Light, tea-like body and a bright acidity with a persistent, fresh green tea finish. Sweet and floral. LOT STORY This fully washed lot comes from smallholder farmers in Sidamo. The coffee is named in honor of the Ethiopian wolf, Africa's most endangered carnivore, with only 500 individuals remaining in the wild, the largest population found in the Bale Mountains, west of Yirgacheffe. This coffee undergoes a traditional washed process. Ripe cherries are hand-picked, pulped on the same day as harvest, and fermented for 36 to 48 hours before being washed in grading channels. The coffee is then sun-dried on raised beds for 12-15 days, with regular turning for even drying. It is protected from intense midday sun and moisture at night. Once dry, it is sent to Addis Ababa for hulling, sorting, and hand-picking before being packed for export. THE RECIPE IN 18 grams of coffee OUT 40 grams in the cup; Time 27 - 30 seconds. Coffee boiler temperature 93ºC, *Marzocco Linea Mini / Malkoning E65BW *Osmotized water, 100 ppm