This coffee offers a rich and complex sensory experience with predominant notes of peach, honey and cocoa powder, complemented by delicate hints of lavender, apricot and grape. The combination of these notes, along with a smooth body and bright acidity, makes it a special espresso that brings out the best of Ethiopia's high mountain coffees.
The Washed AASH PLC station, purchased by Testi Specialty Coffee in 2019, works with 750 small-scale local growers to produce premium specialty coffees. Farmers deliver their cherries to the station from farms located at altitudes of around 1,900 meters above sea level. The farms are planted with a mix of JARC and local varieties adapted to the unique conditions of the region. This coffee is named after the nearby village of Mundayo.
A note about Oromia
The Oromia region, and in particular the Nensebo area, is renowned for its high quality coffees, produced on small farms that maintain traditional methods of cultivation. The altitude and fertile soil of this region provide the ideal conditions for the development of complex and flavorful coffees.
Process
The farmers' families are responsible for the selective manual harvesting of the ripe red cherries, which are then delivered to the Washed AASH station. There, the cherries are visually sorted to eliminate defects, then pulped and fermented for 36 to 48 hours. The coffee is then washed with clean water and dried on raised beds, frequently removing the parchment to ensure uniform drying. This drying process lasts approximately 7 to 11 days.
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 may influence and you may have to make small adjustments when replicating this recipe.
Recipe
16,5 gr dry
37.5 gr in liquid
26 seconds
Machine: Sage Barista Pro
Number of grinds: 12
Grinding time: 12,5
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.24 / 21.01 %.
