Ethiopia Gera Gold honey specialty-91p Roasted coffee

The coffeend a farm hattere

This lot a true Ethiopian separate, which a Tracon Estate Gera farmrol comes from, a Jimma Regionban, Oromia state Gera/Chira korzetebol. A novenyek quite amazing, 2000–2100 metre-long altitude above sea level altitude teremnek. Outstanding fegyverteny, that this This lot nyerte and a 2025 AFCA (African Fine Coffees Association) Taste of Harvest versenyt a "Honey" Processingu category!

• Origin: Ethiopia, Jimma Region, Oromia state, Gera/Chira district, Tracon Gera farm.

• Altitude: 2000–2100 metre.

• Variety: Arabica, Ethiopian native variety (Local land races). The coffee Size 16-18-as (Screen Size 16-18).

• Harvest: November–December.

• Rating: G1 (Grade 1), which the available highest Ethiopian quality category. Although separate minositest not tuntetnek up, a other Ethiopian farmhoz similar organikus gazdalkodast and organikus ontozest alkappleznak.

• Processing method: Gold Honey. The coffee cherries carefully magozzak, flavour szabalyozva a babon marado fruit pulp (mucilage) quantity, which enyhe or medium mValueu. During the process African on beds, controlled During the week alongside, slowly are dried a babokat, gyakori forgatassal, that avoid a tulerjedest (over-fermentation). The data sheet a 72 hour tank (washing tank) fazist emlit, which tovabbi complexity gives a ferment.

Flavour notes (Cup Profile)

A "Gold Honey" Processing advantage, that a fruit pulp jelenlete despite very clean italt gives (kicsit more fruit pulp remains rajta, than a "yellow honey" in case of), and shorter ideig six onto it a ferment, than a darker (red or black) honey process.

• main flavour notes: Eper (Strawberry), Citrus, and Black tea (Black tea).

• Acidity and body: This the flavour profile a classic, elegant Ethiopian coffee sejtet. A black tea provides a silky, easy body and a clean finish, while a citrusok felelnek a vibratory, lively acidity. The eper appearance a honeyed Processingnak koszonheto, which a kellemes, fruity sweetness gives a profilhoz.

Preparation recommendationok

A outside altitude above sea level Altitude (dense coffee beans) and a Gold Honey process because of this This lot many attention need, but in return impressive complexity provides.

Filter preparation (e.g.. Hario V60 / Kalita Wave)

A tea and fine epres notes a drip, filter method hozhatok front/pre a legszebben.

• Ratio (Brew ratio): 1:15 or 1:16 (e.g.. 16 g coffee / 250 g water).

• Water temperature: 92–94 °C.

• Process:

  1. A fresh roast and a complex Processing because of a blooming (pre-infusion) tartson 40-45 second (approx. 50 g with water), that The coffee evenly opening.

  2. Keruld a too aggressive onteseket and a many kevergetest (agitation), that megorizd a black tea jellegzetes cleanliness. Two szakaszban, slowly, korkorosen pour up the water.

  3. Ideal flow time: 2:30 and 3:00 minute between.

Espresso

A light, modern As espresso made a citrusos and epres notes a very dense, sweet, lekvaros or syrupy texture fognak koncentralodni.

• Dose: 18 g ground coffee.

• Kivonat (Yield): 38–42 g (1:2.2 around ratio, which helps kinyitni a savakat).

• Time: 28–32 second.