COFFEE HERO SERIES - ETHIOPIA - NATURAL ANAEROBIC HYDROMEL
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THE "COFFEE HERO" SERIES AIMS TO HIGHLIGHT THE STRONG COMMITMENT OF THE MOST VIRTUOUS AND VISIONARY COFFEE GROWERS IN PRODUCING THE BEST QUALITY OF SPECIALTY COFFEE THAT CAN BE FOUND IN THE WORLD. THEY ARE REAL GEMS, RARE AND PRECIOUS.
NOTE: WE ONLY HAVE THE QUANTITY FOR 65 PACKAGES IN TOTAL OF THIS COFFEE.
DESCRIPTION SENSORY
DESCRIPTION TECHNIQUE
| Package weight | 200g |
| Origin | Ethiopia |
| Area | Sidamo - Bensa |
| Cooperative/Farm | DUKAMO BROS. |
| Microlot | Shantawene |
| Altitude | 2100-2210m |
| Variety | Autochthonous variety |
| Process | Hydro Honey Natural Anaerobic |
| Moisture | 10,4% |
| Density | 740g/l |
DESCRIPTION COMPLETE
The history of this family began with two coffee producing brothers, Asefa and Mulugeta Dukamo, from the Bensa-Sidama area. The brothers helped their parents and neighbors in coffee cultivation and were determined to work in coffee cultivation to show the potential of their country and region. Today, after more than 15 years, they have developed a company that is still family-run and which occupies a very important place in the production, harvesting and export of Sidama coffee.
The Dukamo family currently manages 3 farms, 42 washing stations, 6 dry mills and has more than 2,500 farmers who follow good coffee cultivation practices ensuring sustainability and traceability. Daye Bensa Farm and Shantawene Washing Station are where our batches come from. The farm and mill are located in the Sidama region, 10 km from the city of Daye in Ethiopia, amidst natural forests and native trees over 200 years old.
The coffees grow in the shade of the farm's trees and at an altitude between 2,100 and 2,210 meters above sea level. Work on the farms is mostly done by local residents and supervised by members of the Dukamo family who have inherited the same passion for coffee growing as their parents and have been trained to join the family business.
Processing:
After a first selection in which the cherry is floated and visually checked, the overripe or damaged cherries are eliminated, the perfectly ripe ones move on to the next step.
The coffee cherries are immediately fermented in steel tanks with a particular substance called Tej, it is a typical Ethiopian alcoholic drink, derived from the maceration of honey and other local ingredients. During the fermentation of honey, micro organisms develop and lactic acid fermentation takes place which are the basis of all the most famous modern coffee fermentations.
Finally they are left to dry on raised beds but with plastic bags covering, to maintain controlled humidity and activate fermentation at specific moments which make the coffee with a unique sensorial profile.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROASTING
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Chiara: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Ibrik/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infuser:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.
P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.
How to:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Macinatura media (medio grossa per Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
