Ethiopia Yirgacheffe Aricha G1 washed Specialty-87,5p Pörkölt kávé 250g-V

Ethiopia Yirgacheffe Aricha G1 Washed – 87,5 points

This is The coffee classic, nevertheless extremely elegant Ethiopian profil, which a world one most recognized mikro-Regionjabol incoming. The 87,5 accurate Valueeles a outstanding clean, sweet and fault structured coffee means, which everyday luxust kinal in the cup.

Origin and Origin (terroir)

• Region: Yirgacheffe tagabb Regionja, azon within Gedeb state, Worka district, Aricha village. (A Gedeb/Worka area The coffee koreben a highest quality synonym, the from here originating coffees incredibly komplexek).

• Process and Cooperative: The coffee KEBIR cooperative (Coop) Produceri harvest, and a Mulugeta Tsige nedves malomban (Wet Mill) process up.

• Altitude:1950 metre altitude above sea level Altitude. This is a magaslati, cooler climate ideal a slow head, which guarantees a dense, material rich coffee.

Plant and Rating

• Variety: 100% Arabica, Ethiopian native varieties (Local land races). Organikus from source comes from.

• Harvest:2025/2026 – maximum fresh, the latest harvest!

• Classification: Grade 1 (G1). A highest quality category, which strict, tobbszoros manual/hand valogatast and defektmentes (faulty beans mentes) lot means, uniform 16-os size.

Processingi process: Special washed (72h washing tank) Similar a korabbi separate, than this This lot a elnyujtott, 72 hour watery ferment alkappleztak a fruit pulp remove after. This is a slow, cold watery steep a extremely clean profile coffee results in, while strong the sweetness and selymesse makes a body (mouthfeel).

Flavour profile (SCA 87,5 points) A short flavour two, other perfect harmony alkoto jegyet emel out, which a true "kozonsegkedvenc" profilla makes this The coffee:

• Nektarin (Nectarine): This is a jegy gives The coffee backbone. A juicy, sweet, elegant and not tulzoan aggressive csonthejas fruity acidity kepvisel. Much kerekebb and soft, than a citrusos acids.

• Chocolate (Chocolate): A 72 hour washed process and a excellent terroir result a deep, sweet, chocolatey alapozas, which vegigkiseri a kortyot.

All: A silky full-bodied, very kerek italra number, where a chocolatey sweetness nicely all a nektarin fresh, fruity year.

Preparation Guide (Brewing Guide)

A nektarin and a chocolate parosa because of this The coffee true "jolly joker": as filter a fruit ragyog, As espresso pedig a chocolatey creamy dominates.

1. Filter (Hario V60 / Chemex) – A clean, juicy fruit A drip process beautifully kette can be choose a nektarin acidity a chocolatey finish.

• Ratio: 1:15.5 or 1:16 (e.g.. 15 g coffee / 240 g water).

• Water temperature:93–94°C (The 1950 metre-long Altitude because of dense a bab, need a heat).

• Grinding fineness: Medium (fine tengeri homok/granulated sugar between).

• Preparation menete (V60):

  1. Blooming (Pre-infusion): 45-50 g with water, wait 45 seconds, that a fresh roasted coffee kigazosodjon.

  2. Pour-over: Two even part pour up (e.g.. 150 g-ig, then a pici szunet after 240 g-ig). A chocolatey notes kiemelesehez worth a slightly more slowly, central fokuszalva onteni a vege towards.

  3. Flow time:2:30 – 2:45 minute.

2. AeroPress – A chocolatey sweetness maximalizalasara If a vastagabb, sziruposabb coffee bed, which mostly a fruity chocolate reminiscent, the AeroPress a baratod.

• Method: Inverted (reverse).

• Ratio:16 g coffee / 200 g water.

• Water temperature:91-92°C (A slightly alacsonyabb temperature a chocolate sweet, soft remains).

• Preparation:

  1. Pour onto it the all water (200g) quickly, then keverd and 3-4 times.

  2. Let to steep 1 minute 45 second.

  3. Nyomd through slowly, definitely approx. 30 second under.

3. Espresso – A perfect weight This is a 87,5 accurate Aricha washed lot Espressonak brilliant is! A chocolatey jegy because of much megbocsajtobb and more easily huzhato, than a cleanly floral/citrusos etiopok.

• Ratio: 1:2.2 (e.g.. 18 g from ground coffee 40 g ready drink). This is a classic "normale" ratio slightly longer, which helps a nektarinos savakat belesimitani a csokis testbe.

• Water temperature:92.5–93°C.

• Flow time:27–30 second.

• Tipp with milk (Flat White / Cortado): Although a G1-es etiopot vetek tejbe fojtani, a chocolate profil with milk paired with a amazingly fine, cocoa dessert experience gives! This is a vendegek imadni fogjak milk-based as a drink lower.