ETHIOPIA - SODU- WASHED
Unit price per
DESCRIPTION SENSORY
TECHNICAL DESCRIPTION
| Package weight | 250g |
| Origin | Ethiopia |
| Area | Guji |
| Cooperative/Farm | Sodu |
| Microlot | Gr. 1 |
| Altitude | 2100m |
| Variety | Autochthonous variety |
| Process | Washed |
| Moisture | 10,2% |
| Density | 739g/l |
DESCRIPTION COMPLETE
Wolichu Sodu washing station was established in 2018 in Uraga, Guji. The region, which was previously considered part of Yirgacheffe, has been delineated as a separate micro-region due to its unique growing conditions that produce a spectacular, floral, complex and sweet profile.
The more than 800 farmers who deliver to the station grow the coffee on farms that have an average size of around 2 hectares. They travel between 3 and 5 kilometers to reach Wolichu Sodu and are attracted to this station for the price incentives and credit services for farmers. Growers also receive training in good agricultural practices and processing techniques and receive agronomic assistance.
Processing:
Farmers and their families hand-pick the ripe, red cherries and deliver them to the Wolichu Sodu washing station. Upon harvesting, the cherries are floated to remove waste and then pulped with the station's pulper. The coffee is placed in special airtight fermentation containers and fermented for 36-72 hours before being rinsed in clean water and passed through the washing channels. The parchment coffee is soaked in clean spring water for another 8-16 hours.
After soaking, the coffee still in the parchment is spread out on special drying tables for 1 day, to allow the water to drain as much as possible. During this time, the coffee is thoroughly inspected by workers who remove any damaged beans, as it is easier to spot damage at this time.
The next day, the coffee is moved onto raised drying tables to slowly dry. It is raked frequently to ensure uniform drying. The drying of this Specialty Washed coffee lasts between 9 and 12 days.
How to choose:
ROASTING
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked 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 touch 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 to:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Roasting within 30 days
- Fine Grind
- Water temperature around 90-92°
- A single serving of 8-9g (double of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 upwards) can ensure a better result.
Machines that also have a coffee grinder to grind "fresh" coffee are preferable
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Roasting within 30 days
- Medium-fine grinding
- Fill the boiler with water without going over the valve
- Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
- Put on medium heat
- Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
- Mix before serve
The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in timing and in weights, some advice:
- Quality coffee
- Roasting within 20 days
- Medium grind (medium coarse for Chemex)
- Filtered or bottle
- Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
- About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
- Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
- Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light toast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Roast within 20 days
- Medium grind (or as preferred)
- Use filtered or bottled water
- Water temperature approximately 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion for 30-40 seconds
- Mix with the appropriate spoon
- Then pour the remaining water and close the cap
- Turn the aeropress upside down and press firmly but constantly until extraction is complete
- Total contact/infusion time of 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