Cafea de specialitate - Casino Mocca - Ethiopia - Uraga - 200g - prajire pentru FILTRU
DATA PRAJIRII: 01.08.2019
Ambalat in cutie KRAFT cu ZIP + VALVA.
Note: lemongrass • nectarine • hops
The Guji Zone of Ethiopia was previously categorized as a sub-region of Sidamo, but has proven itself distinct and gained reputation because of its unique and differentiating flavour profiles. This wet processed batch of several heirloom varieties comes from Israel Degfa's Uraga washing station.
thiopia is the home of extraordinary cof-fees. Ethiopian coffee is instantly recog-nizable even in blind cuppings due to their dis-tinctive flavour made up of several hundreds of indigenous arabica varietals grown wild in the various micro-climates of the country. 95% of Ethiopia's 300 000 tonnes of coffee export is supplied by more than a million small, independ-ent farmers. The rest is grown by an increasing number of private and state-owned plantations.
Our coffee comes from the Guji Zone of Ethio-pia, named after a tribe of the local Oromo peo-ples. The privately owned Uraga washing station collects the daily harvests of around 1000 nearby smallholders. Israel Degfa, the barely 30-year-old owner of the station, operates 13 processing sta-tions in the country and tends to his own plan-tation as well. Israel is dedicated to perfecting the art of coffee processing. In order to better understand the needs of his consumers, he regu-larly travels around to consult with coffee roasters.
Thanks to their exceptional quality, Israel is able to sell his coffees at premium prices. He uses the profits to provide excellent working conditions in his plants, as well as improving local communi-ties by contributing to schools, orphanages, and local infrastructure projects. The cherries at the washing station are sorted manually to ensure that only the perfectly ripe specimens end up be-ing processed. The processing begins with drying under shade for a few hours. Depulping is fol-lowed by a wet fermentation process of 24-48 hours, then washing, and a 12-24 hour period of soaking in cold water. Finally, the beans are dried on African drying beds for 10-12 days, be-ing protected from direct sunlight by special nets.
Rather then being the coffee of a single planta-tion, Uraga should be considered the coffee of an entire microregion. This results in a more complex taste, one that encompasses the es-sence of this microregion's unique qualities.
Our coffees taste the best when extracted with water of the proper hardness* range. In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening. Enjoy!
* Total hardness: 50-175 ppm CaCO3 (2.9-9.8 *d), alkalinity/buffer: 40-75 ppm CaCO3 (2.2-4.2 *d), pH: 6.5-8.0. (The SCA Water Chart)