Ethiopia: Shantawene Abore G1, Sidamo

$135
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Coffee roast

Description

Product Description: Discover the exquisite flavors of our Ethiopia Shantawene Abore G1, sourced from the lush landscapes of Sidamo. This exceptional coffee is cultivated by approximately 500 small specialty coffee farms nestled at elevations between 1920-2020 meters. The Abore washing station, renowned for its rich history and surrounded by vibrant vegetation, processes these beans with meticulous care. Established in 1997, the station is a testament to the dedication and expertise of its long-serving employees.

Key Features: This coffee is a fully washed process, ensuring a clean and complex cup profile. The beans are carefully dried on raised beds to enhance their unique characteristics.

Benefits: Experience a coffee that is both clean and complex, with juicy acidity and a sweet finish. Perfect for those who appreciate a nuanced cup with layers of flavor.

Cupping Notes: Black Tea, Lemongrass, Apricot. Enjoy a balanced cup with a delightful blend of flavors that are both refreshing and intriguing.

Flavor Profiles: The Ethiopia Shantawene Abore G1 offers a harmonious blend of black tea and lemongrass, complemented by the sweetness of apricot. Its juicy acidity and clean finish make it a standout choice for coffee enthusiasts.

Specifications:

  • Category: Conventional
  • Country: Ethiopia
  • Local Region: Sidamo
  • Process: Washed
  • Variety: Indigenous Heirloom
  • Altitude (meters): 1,920 - 2,020 masl
  • Harvest: December - February

Specifications:

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  • Espresso

    Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.

  • Single Use Pod

    A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.

  • Drip Coffee

    This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.

  • Pour Over

    Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.

  • French Press

    A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.

  • Cold Brew

    Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.

Roast Levels
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