This dry-processed Ethiopian coffee is grown in Yargachevi district of Kosher town in Shalashli village.

It grows at an altitude of 1800 metres, and is a descendant of the Ethiopian Harloum.

This coffee is characterized by a smooth body and notes of cherries and peaches, with balanced acidity and aromatic jasmine, which we roasted for you at a medium degree to suit filter and espresso.

Suggested recipes:

It is best to prepare it after 20 days of roasting

Distillation recipe:

Tool: Ain Taimur V60

Quantity of coffee: 22 grams

Grind: medium fine

Water temperature: 94°C

Quantity of water: 330 ml

Preparation time: 3:00

Steps:

Wet the entire coffee to 50 ml and wait 40 seconds

Pour 200 ml over all the coffee and wait 5 seconds

Pour to 280 ml around the middle and wait 5 seconds

Pour to 330ml halfway through

Distillation recipe:

Tool: Chemex

Quantity of coffee: 20 grams

Grind: medium

Water temperature: 95°C

Quantity of water: 325 ml

Preparation time: 3:00

Steps:

Wet the entire coffee to 50 ml and wait 35 seconds

Pour 200 ml over all the coffee and wait 5 seconds

Pour to 280ml around the middle

Pour to 325ml halfway through