Ethiopia Gesha Bench Maji Washed Specialty-88p Pörkölt kávé 250g-V

Ethiopia Gesha Bench Maji Washed specialty-88p Roasted coffee

This is The coffee true separate, hiszen not only a excellent Ethiopian lot is word, but a world leghiresebb and most expensive coffee, the Geshanak (Geisha) a szulohelyerol comes from. The coffee delnyugat-etiopiai Keffa zonaban, a Bench Maji erdo deep can be found Gesha faluban is grown. From here indult hodito utcomes witha a Variety the 1930-as year, that later Panamaban and a world other pointsjain legendava become.

• Origin: Ethiopia, South-western Region, Keffa, Bench Maji Forest, Gesha village.

• Altitude: 1750 metre.

• Variety: Ethiopian native variety (Heirloom / Local landraces) – on this a specifikus area this a vadon novo, original Gesha genetika direct jelenletet means.

• Rating: G1 (Grade 1) – a highest Ethiopian quality category, which almost nulla faulty bean and uniform Sizet (Screen size 16) means. Hivatalos rating without, but organikus from source (n.a. organic source) comes from, which In Ethiopia a traditional, vegyszermentes erdei cultivation because of megszokott.

• Processing method: washed (Washed). The adatlapon listed "Natural Shade slow drying" a extremely important part: The coffee washing and ferment after African on beds, shadeolo mesh under, slowly are dried. This is a gentle, cooler dry process megovja The coffee bean sejtszerkezetet, therefore much intense, cleaner flavours and longer eltarthatosagot (shelf-life) results in.

Flavour notes (Cup Profile)

A washed Ethiopian coffees, especially a Gesha Regionbol originating, a world elegant, legteaszerubb coffee between tartoznak. A fresh harvest and a careful, in the shade occurring dry because of the aromas kirobbanoak.

• main flavour notes: The data sheet based on a profil extremely izgapples: gorogdinnye (watermelon), orange (orange) and black tea (black tea). A gorogdinnye a ritkabb, incredibly fresh, sweet jegy, which a orange lively paired with true fruit iger.

• Acidity: Brilliant, clean and complex. A narancsos notes vibratory citrusos acidity (citric acidity) adnak, which a cseppet nor harsh, much rather a quality Earl Grey for tea reminiscent.

• body: Easy, silky, elegant and extremely clean (thanks to a Grade 1 washed process). Not a full-bodied, syrupy coffee; texture mostly a premium szalas for tea similar.

Preparation recommendationok

A ilyen rare, clean and kifinomult flavour order, legfrissebb harvest originating coffee clearly the filter eszkozokon (V60, Chemex, Kalita, Orea) tudja a most mutatni. As espresso only the extreme light, modern stilus for lovers recommended, with milk pedig a easy, tea body because of elveszhetnek a fine nuanszai.

Filter preparation (e.g.. Hario V60)

Purpose a gorogdinnyes sweetness and a orange cleanliness maximalizalasa. A washed Ethiopian coffees viszonylag dense szerkezetuek and many "fines" (very fine coffee) keletkezhet grinding, which hajlamos gasket the filtert, therefore the water temperature and the ontesi technikaval worth jatszani.

• Ratio (Brew ratio): 1:16 (e.g.. 15 g coffee / 240 g water) – a slightly higabb ratio still szebben highlights a black tea and dinnyes jegyeket.

• Water temperature: 94–96 °C. The Light roast and a dense beans need a high heat a suitable kioldodashoz.

• Grinding: Medium durva (if a flow tulsagosan belassul, worth still a slightly coarser venni).

• Process:

  1. Blooming (Pre-infusion): 15 g coffee 45-50 g water. Adj neki batran 45 seconds, that a fresh harvest because of still aktiv gases (CO2) tavozhassanak.

  2. Pour-over: Because hajlamos a dugulasra (clogging), worth less, but larger pour-over alkapplezni a many small helyett. For example a blooming after directly pour up 150 g-ig, then a salt ontessel 240 g-ig.

  3. Flow time: Ideally 2:45 – 3:15 minute between.

Modern Espresso (Roast in case of)

If nevertheless As espresso (or ahhoz similar koncentralt as a drink) would like made, felejtsd el a classic 1:2 ratio.

• Dose: 18 g ground coffee.

• Kivonat (Yield): 45–50 g (1:2.5 or 1:3 ratio). A modern, so-called "Allonge" or "Turbo shot" type, faster and longer flow (20-25 second under) wonder makes the ilyen tea, citrusos coffee, because avoid a excessive savanyusagot, and a extremely juicy, intense other esszenciat gives.