This coffee is distinguished by its tropical aroma and unctuous texture. It presents main notes of cocoa cream, loquat and blueberries, complemented by nuances of wild fruits, a floral touch and grape when in contact with water. The palate is elegant and fruity, with juicy acidity and a sweet aftertaste evoking passion fruit and blue flowers.
Tomas Ganamo is a passionate coffee farmer in the Bombe district of Sidama. In 1991, he inherited a six-hectare plot from his father, who grew teff and maize. In 2005, Tomas introduced coffee cultivation on the farm. Initially, he sold the cherries to local mills, but in 2018, he decided to establish his own mill to better control the quality of his coffee. Since 2020, he has been collaborating with Lulo Coffee to market his product. In addition to his dedication to coffee, Tomas is the father of six children, to whom he instills values of work, respect for nature and the importance of education.
Process
The natural process begins with the selective manual harvesting of ripe cherries. The cherries are dried on raised beds under the sun, stirring them regularly for uniform drying. This method brings out the fruity and floral characteristics of the coffee, reflecting the unique microclimate of Bombe, Sidamo.
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
38 gr in liquid
26 seconds
Machine: Sage Barista Pro
Number of grinds: 14
Grinding time: 12,5s
Recommended mineral water: Lanjarón
TDS and percentage of extraction: 9.68 / 22.29 %.
