Ethiopia: Adame Gorbota G1, Yirgacheffe
Ethiopia: Adame Gorbota G1, Yirgacheffe - Light est en rupture de stock et sera expédié dès qu’il sera de retour en stock.
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Description
Description
This coffee comes to us from the Gerbota Suka Washing Station in Yirgacheffe, Ethiopia. The arrival cherry is sorted by hand first to separate the less dense cherries. Then, the good cherry is taken to raise bed to dry under the sun light for about 21 days. After the coffee is dried with cherry, it is then milled to remove the husks and then transported to the final processing warehouse.
Origin Story: The Yirgacheffe region of Ethiopia is renowned for its unique coffee profiles, characterized by bright acidity and complex flavors. The careful processing at the Gerbota Suka Washing Station ensures that each bean embodies the rich heritage and dedication of Ethiopian coffee farmers.
Cupping Notes:
- Light Roast: Experience a bright and lively cup with floral and citrus notes, featuring black cherry and Meyer lemon, complemented by a crisp acidity.
- Medium Roast: Enjoy a balanced cup with enhanced tangerine notes and a medium body, offering a smooth and well-rounded experience.
- Dark Roast: Revel in the deep and bold flavors with a rich body, where the citrus notes are pronounced, offering a robust and satisfying finish.
Why Choose This Coffee:
- Sustainability: Supports local farmers and traditional processing methods.
- Unique Flavor: A vibrant profile with floral, citrus, and berry notes, perfect for various roast levels.
- Versatile Use: Ideal for espresso or as a bright base for various brewing methods.
Specifications
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.
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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.
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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.
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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.
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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.
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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
