Inferno Ethiopia

65 MYR

Description Origin: Yirgacheffe Kochere, Ethiopia Altitude: 1900-2200masl Variety: Heirloom Processing Method: Natural Roast Level: Dark Roast Flavor Profile: Dried Raisin, Vanilla, Roasted Malt, Raspberry. The washing station is owned by Degfa and is Organic, RFA and UTZ certified. Degfa is a young businessman in Ethiopia with a sure and steady focus. He owns thirteen washing stations and one farm, across the South and South West of Ethiopia. Over the last years, farmer has shifted his focus from volume to quality and is working on improving the quality of processing across his washing stations as the priority. Many of Israel’s washing stations are great just because of the location, soil and altitude, but he is also investing in better systems, structure and protocols at the washing stations. He has invested in flotation systems for the cherries and systematically separates some of the coffees for better performance on site. Yirgacheffe is known for its clean, floral and juicy washed coffee and high quality sun-dried with genuine and unique fruits and berry flavours. This washed Ethiopian coffee is vibrant and super juicy. Roasted with our signature Japanese dark roast to enhance the bold and whisky like sweetness and smokiness with notes of vanilla, raspberry and floral finish. The cleanest dark roast coffee that you’ve ever tasted. Grind to Use So, how do you know what grind to use? Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide! • Coarse • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt • Medium-Coarse • Saddling between coarse and medium, this grind looks like rough sand • Medium • The middle of all grind sizes, medium grounds are similar to the consistency of sand • Medium-Fine • The medium-fine grind is a staple grind size, with texture like table salt • Fine • Finer than table salt, fine grind is typically the size of most pre-ground coffee Size Guide Brewing Method: Brew Time | Coffee to Water Ratio | Bottom-Top Sieve Pour Over: 3:40 min | 1:16 | 400 – 800 µm French Press: 10:00 min | 1:13 | 600 – 1000 µm AeroPress: 2:20 min | 1:15 | 500 – 900 µm Moka Pot: 1:30 min | 1:11 | 350 – 700 µm Drip Brewer: N/A | 1:17 | 400 – 900 µm Espresso: 0:26 min | 1:2 | 250 – 500 µm Cold Brew: 16 hours | 1:10 | 600 – 1100 µm Syphon: 1:40 min | 1:15 | 400 – 800 µm

Origin

Ethiopia Yirgacheffe Kochere

Process

natural

Roast

dark

Varietal

heirloom

Altitude

1900 m