SUPERFREAK
Ethiopia - Bona Zuria, JARC, Carbonic Maceration (Filter)
Tastes like Purple Grape, Rose, Blackberry Jam, Sour Candy
Origin
Ethiopia
Region
Sidamo
Altitude
2000 - 2300 masl
Producer
Bona Zuria
Variety
JARC Varieties
Process
Carbonic Maceration
Bona Zuria
The Bona Zuria washing station is located in the Bona Zuria village at 2000 to 2330 masl. At this altitude, coffee cultivation used to be difficult but given the recent temperature changes due to climate change, it is now possible to grow coffee there. Coffee produced in the Bona Zuria district is generally bright, intense and floral. This can be explained by how recent coffee cultivation in these areas is, meaning that coffee trees are now in their prime resulting in better yields and high quality coffees.
Carbonic Maceration
This lot was processed using a winemaking technique called carbonic maceration. During this fermentation process, the coffee will ferment in a carbon dioxide-rich environment which will alter the types of microbes that will influence the taste profile of the beans. Prior to this, farmers would have handpicked cherry and delivered it to the Bona Zuria station. At intake, employees hand sort the incoming cherry in order to remove under- or over-ripe or damaged cherry. At the end of the fermentation stage, the cherry is removed, washed and laid on raised beds to dry. To make sure even drying occurs, the coffee is raked regularly.
V60 recipe
Ratio: 15g coffee for 230g water (1:15,33)
Water: soft water (50-100ppm) at 90° C
Extraction time: 2:20 minutes
Espresso recipe
Ratio: 18g in for 38g out (1:2,11)
Water: soft water (100-150ppm) at 93,7° C
Extraction time: 30 seconds