Casino Mocca - Refisa - Etiopia - Espresso 200g

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Casino Mocca - Refisa - Etiopia - Espresso 200g

DATA PRAJIRII: 24.06.2020


Greutate: 200g

Ambalat in cutie KRAFT cu ZIP + VALVA.

Flavor profile: lemongrass • nectarine • black tea

Roasting profile: espresso

This light-bodied, peach-black tea-ke Sidamo comes from the Nensebo district of Mhest Arsi in the Oromia region of Ethiopia. A mix of heirloom varietals (e.g. Wolisho and Kurume) grown at the altitude of 1900 meters above sea level, processed with the wet-method. Ethiopia is the home Of extraordinary coffees. Ethiopian coffee is instantly recognizable even in blind cuppings due to their distinctive 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, independent farmers. rlhe rest is grown by an increasing number Of private and state-owned plantations. Our coffee comes from the Nensebo woreda (dis- trict) of West Arsi in the Oromia region of Ethiopia. Part Of the Guji Zone, named after a tribe Of the local Oromo peoples. Founded in 2015, theprivately- owned Refisa washing station collects the daily harvests Of around 400 nearby smallholders. A smallholder cultivates an area Of less than I hectare on average, with up to 1500 trees. The use of chemicals and pruning Of shrubs is not typical, so the crop can be considered organic by default. The coffees produced in this micro-region are best characterized by the refreshing acidity Of a lemon-black tea backed up by floral aromas. rlhe cherries at the washing station are sorted manually to ensure that only the perfectly ripe specimens end up being processed. The processing begins with drying under shade for a few hours. Depulping is followed by a wet fermentation process Of 24-48 hours, then washing, and a 12-24-hour period Of soaking in cold wnater. Finally, the beans are dried on African drying beds for 10-12 days, being protected from direct sunlight by special nets. Rather than being the coffee of a single plantation, Refisa should be considered the coffee Of an entire microregion. lhis 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.


Total hardness: 50—175 ppm

CaC03 (2.9-9.8 alkalinity/buffer:

40-75 ppm caC03 (2.2-4.2 pH: 6.5-8.0.

(The SCA water Chart)

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