(Region) Yirgacheffe, ECX Top Lot, Haile Selassie Coffee Exporter
(Altitude) 1800-2000 Meters
(Cultivar) Ethiopia Heirloom Varietals
(Processing Method) Wet Processed
Flavors of limeade, lavender, jasmine, hibiscus, elderberry and ginger.
The Ethiopia Commodities Exchange was formed in 2008 to help facilitate buying, selling and to protect the many small hold farmers. At first coffee suffered with homogenization, but the ECX listened and learned. Through unique partnerships with specific exporters and mills (like Adulina Exports) top lots like this one are exceptional.
Washed Ethiopia coffees produce a cleaner more refined cup compared to traditional Ethiopia Dry processing, an excellent classic Yirgacheffe cup.
(Dose) 22 grams
(Grind) fine table salt
(Water) 205 degrees Fahrenheit, 350 grams
(Bloom) 35 grams, 20 seconds
(Pour Time) slow and steady with a finishing time of 2 minutes, 45 seconds, including bloom