Espresso
Ethiopia
EGATA BESHU

10,5084,00

Clear

Variety HEIRLOOM
Altitude 1900-2300 masl
Process WASHED
Harvest FEBRUARY 2021
Notes HoneyPeachWhite flowers
Clear

A floral, fresh and sweet coffee. In aroma, we can find notes of mint, white flowers, honey, milk chocolate and peach. On the palate, it is fresh and sweet with a juicy body. In the aftertaste, we are accompanied by a pleasant touch of mint.

Egata Beshu is named after the producer of this batch at the Bona Zuria washing station in the Sidama Zone, southern Ethiopia. 391 farmers contributed to the batch, with an average farm size of 3 hectares and located between 1920-2330 masl. The soil in the region is clayey, and coffee, variety 74158, is often intercropped and intercropped with other crops such as enset (false banana), maize, sugarcane, fruits and spices.

The exporter of this lot, Daye Bensa, runs a subcontracting program where farmers receive an off-season payment in addition to the harvest rate. This program is resulting in higher quality coffees and better yields in production. They have also been working to improve the situation and standard of living of the farmers, with health, electricity, education and road projects.

After harvesting, which takes place between December and February, the cherries arrive at the washing station, where the dirt is removed and the ripe cherries are selected. They then go through a pulping and sorting machine before being transferred to fermentation tanks where they are held for 72 hours to remove the mucilage. The coffee is then washed by hand before being spread out on raised African beds to dry, moving them regularly to ensure even drying. When it reaches the desired moisture level, it is packaged and stored.

All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.

If you have an espresso machine we recommend using 18 grams of coffee to extract 35 grams in a cup in a time of 28 seconds. We use a temperature of 93ºC with the help of 9 bars of pressure.

We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.

Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm