GREEN COFFEE REGION

 

Ethiopia is widely associated with high quality coffees, specifically arabica coffee. The beans from this country are in high demand and highly sought after by high-end coffee shops across the globe. There are many countries that grow and produce coffee but, coffee drinkers immediately think of Ethiopia as the most distinguished coffee growing region in the world.

The main coffee growing regions in Ethiopia include: Harrar, Limu, Sidamo, Guji and Yirgacheffe. Due to its reputation, you'll notice coffee going by the name of its country as well as origin, hence the name "Ethiopian (Country) (Region) Yirgacheffe"— Yirgacheffe is associated with the ultimate stamp of approval for coffee lovers around the world. This is particularly true when sourced sustainably and roasted to perfection.

Yirgacheffe is part of the Sidamo region located in southern Ethiopia, where coffee beans flourish. The tropical climate allows the coffee plants to grow naturally. Thanks to its high elevations, thick vegetation, healthy soil, long standing Ethiopian coffee farming history, and practices free from pesticides makes for a great choice if you're looking for a great tasting sustainable coffee. The high altitudes of this region do come with some challenges.

Growing at altitudes of 2,000 meters above sea level, the coffee plants take much longer to mature their beans. That means the plants must work harder to grow fruit. However, the more time they spend developing, the more time they have to absorb the incredible flavors from the land.

The end result of all of this is a fuller, dense coffee bean packed with floral and fruity notes which does not disappoint.

 
 

BREW RECIPE

  • Amount of Coffee : 22 grams

  • Grind Size : Medium Fine (Should be a few clicks finer than medium)

  • Amount of Water : 300 grams

  • Temperature of water : 205º F

If you don't have temperature controlled kettle, boil water and let cool for 30 seconds

  • Total Brew Time :b4 minutes

  • Bloom Time : 40 seconds


 

BREW METHOD

  • Grind 21.5 grams of coffee to medium coarse (This exact grind will change based on the grinder you have)

  • Rinse your filter with your hot kettle water.

  • Dispose of the water you used to rinse your filter.

  • Bloom : 40g water for 40 seconds.

  • First Pour: At 40 seconds, pour in a circular motion starting at the center and working your way outward toward the edge of coffee grounds, until water weigh reaches 150g total. Allow most of the water to drain through.

  • Second Pour : At 1:40 to 1:50, pour in circular motion starting at the center and working your way outward toward the edge of coffee grounds, until water weight reaches to 300g total.

  • Let the remaining water drip through.

    If water is passing through a little too slowly, pull up the filter at the inner corner, to let the water go bypass.

  • If coffee doesn't taste strong enough for your liking, adjust the grind size to finer.