Altitude - 2000 - 2100 MASL
Preparation - Natural
Location - Uddo Hadamma Kebele, Guji, Ethiopia
Variety - Heirloom
Profile - Blueberry, Lemon, Orange Marmalade
This fruity number is like a delicious blueberry smoothie except heated up and made into a coffee. It also has a totally different texture and mouthfeel to a smoothie so really it’s a poor analogy but what can you do? Not as floral as some Ethiopian coffees but as sweet as the day is long.
James's Opinion: This coffee is one of my favourites. Filter only and my choice is a V60 pour over.
Boil 300ml of water. Weight out between 16g-18g of coffee - don't worry about too exact for your first few times. Use 1 coffee scoop's worth if you don't have scales. Grind them to a medium-coarse consistency. If you're starting out aim for a consistency like granulated sugar. If it looks like table salt it's a bit too fine. Put your filter paper inside the dripper - most people also fold the seam over on itself. Wet the inside of the filter with hot water. Pour your ground coffee in to the filter + dripper, then pour a little water over to start the process After a moment, continue to slowly pour the water over the grounds in the dripper. Try to pour in to the middle and then draw an outward sprial with the water to get all the coffee extracting. Avoid pouring too much straight on to the filter paper directly.