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Ethiopia - Banko Gotiti, Heirloom, Washed (Espresso)

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Tastes like Grapefruit, Sencha, Peach Nectar, Jasmine

Origin

Ethiopia

Region

Yirgacheffe

Altitude

1950-2300 masl

Producer

Banko Gotiti

Variety

Heirloom

Process

Washed


Banko Gotiti

Ranger, the station's owner, oversees the operations at Banko Gotiti. This station sits at an elevation of 1980 masl and is located near Gedeb Town in Gedeo. Renowned for its heavy, intense, floral and stone fruit flavours, the station sources cherries from around 780 local farmers that grew their coffees at an altitude of 1950 to 2300 masl.

Washed Heirloom

The cultivars grown by the smallholders are mainly Welisho and Kurume. After being hand-picked the coffee cherries are mechanically pulped in order to remove both the skin and residual pulp. During that phase, the cherries are also graded based on density. After that, the coffee is fermented under water for around 48 hours to be then graded again in water channels in order to keep the denser, higher quality beans. The parchment is then soaked in clean water for approximately 2 hours, and then dried on raised beds for 8 to 20 days. Finally, hand sorting is conducted for 2 to 4 hours.

Recipe double shot

Short : In 18G / Out 42G / Time 35 Sec

Water : Use medium soft water (100-150ppm) at 93° C

Steps :

  1. Use a scale to measure your dose and yield (= brewed liquid). 
  2. Grind 18g of coffee at a fine espresso setting.
  3. Distribute the coffee evenly in your portafilter and tamp level.
  4. Lock in the portafilter, gentle but firm. Don't crack the coffee bed.
  5. Start the machine. Measure 42g of brewed liquid in your cup in 29 seconds.
  6. If the coffee runs too fast, grind finer. If the coffee runs too slow, grind coarser. Make small adjustments only. Discard the first shot after every change of grind size.