Hailing from the Sidamo Highlands, this special espresso stands out for its notes of figs, blood orange and pear. Hints of strawberry, flowers and tropical fruits combine with a subtle sweetness that adds depth to the sensory profile. Its silky texture and balanced acidity are a reflection of the care and dedication that Abebe Hewiso puts into its coffee.
Abebe Hewiso, a leading grower in Sidamo, Ethiopia, is committed to producing high quality coffees using sustainable techniques and innovative processes. He works closely with Lalissa, an experienced agricultural consultant who brings his knowledge of advanced techniques and regenerative practices. Thanks to this alliance, Abebe has been able to improve yields and further enhance the complexity of the cup profiles of its coffees. Its farm is located in one of the most emblematic regions for coffee, known for its unique growing conditions and rich coffee heritage.
Process
This natural process coffee begins with a careful manual selection of ripe cherries. The cherries are dried on raised beds under the sun, with constant movement to ensure uniform drying. This meticulous process brings out the distinctive fruity and floral notes of Ethiopian coffee.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.
Recipe
18,5 gr dry
39,5 gr in liquid
29 seconds
Machine: Marzocco Micra
Mill: Fellow Opus
Number of grindings: 3
Recommended mineral water: Lanjarón
TDS and percentage of extraction: 9.46 / 21.04 %.
