A sweet and balanced coffee with notes of pear, camomile and loquat. Its body is silky and its medium acidity brings freshness and elegance. In the cup, nuances of honey, flowers and panela are revealed with a subtle background of cocoa powder. Complex and enveloping, this blend offers a clean and harmonious experience that reflects the classic and expressive character of Sidamo's natural coffees.
Abebe Hewiso grows his coffee in Bona Zuria, within the Sidamo region, at an altitude of over 2,100 meters. On his 3.2 hectare farm, he produces coffee of the JARC 74110 variety under an agroforestry system that promotes biodiversity and the natural balance of the soil. His work is part of the Lalisaa Project, an initiative of Sucafina Ethiopia that seeks to empower small producers through agronomic training, access to financing and direct connection with international roasters.
Thanks to this project, Abebe has perfected its cultivation, harvesting and processing techniques, achieving high quality coffees that stand out for their sweetness, structure and clarity in the cup. Lalisaa, which in Amharic means "flourishing", brings together almost 100 farmers committed to continuous improvement and sustainability in regions such as Kochere, Gedeb, Yirgacheffe, Shakiso, Bule Hora and Sidamo.
Process
Ripe cherries are harvested by hand and spread out on raised beds for natural drying for 23 to 28 days. During this time, they are constantly stirred to ensure even dehydration and covered during peak sunlight hours or at night to protect them. This slow, controlled process preserves the natural sugars in the fruit and enhances the sweet, floral notes of the coffee.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: OREA V4
Mill: Fellow Ode #8
Recommended mineral water: Lanjarón
We used 18.5 grams of coffee per 280 grams of water at a temperature of 93º.
We add the water in 3 pours. First pouring 70 grams and waiting 35 seconds, the second pouring 110 grams and then at 1:15 to make a final pouring of 100 grams.
The total infusion time should be 2:30 minutes, obtaining with this recipe a TDS of 1.41% and an extraction percentage of 21.72%.
