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We're big fans of Ethiopian coffees here at Papercup, and deciding on what we'd like to showcase from the country is always a difficult task. But as soon as we tasted this Wine processed lot from the Gelanbaya station in Yirgacheffe, we knew we had some Tropic Thunder in our hands.
Expect notes of Orange liqueur, passionfruit, cherry and strawberry and more giving a full bodied mouthfeel.
About wine process: Firstly, cherries are sorted to select only the ripest for processing. The cherries are then placed in a stainless steel tank with a specialised fermentation valve part filled with water. As the fermentation process begins, CO2 is released and builds up in the tank. Once the internal pressure of the tank exceeds the atmospheric pressure, the CO2 will push through the water in the valve as individual bubbles. The valve prevents any air entering the tank from the outside, allowing for extended fermentation whilst reducing the risk of spoilage and negative fermented flavours.
Fermentation time is dictated by the temperature readings inside the tank, but typically the process lasts for 4-5 days, after which the cherries are dried in the traditional way: on raised African beds for 15 - 18 days. Once the cherries have sufficiently dried they are rested before being transported to a central dry mill for secondary processing (hulling, grading, sorting and handpicking).
Please be aware the presentation box is 350g of coffee
Taste/Aroma Notes: Orange liqueur, passionfruit, cherry, strawberry
Roast Level: Light to Medium
Region: Yirgacheffe
Varietal: Ethiopia Landrace Varieties
Altitude: 1900 masl
Process: Natural / Dry Processed
We recommend use with: Best on filter or manual brew methods. Will work on espresso after 14 days or so.
Shipping info: Same day dispatch for orders placed before 2pm Mon-Fri. (Subject to availability). Boxes are paperboard with the coffee contained in our biodegradable and recyclable bags.
Recommended brew recipe:
V60 - 22g coffee, 250g of water for a 2 minute 45 second to 3 minute brew using 99* water and the Scott Rao Method.
Espresso - 17g in to 38g out in 33s at 7bar and 96 degrees with 55ppm water