Ethiopia Hadeso
Ethiopia Hadeso
- Country: Ethiopia
- Region: South East, Sidamo
- Altitude: 1,800 - 1,950 MASL
- Variety: Heirloom
- Processing: Natural
- Roasted for: Espresso & Filter
Tasting Note: Blackcurrant, bergamot, dark chocolate
Roast to Order:
- Roast: Every Wednesday
- Dispatch: 1-2 days after roasting
- Whole bean only
Recommended Recipes:
Espresso:
20g:60g, 21-23 seconds, 94°C. (1:3 ratio)
V60:
15g:250g, 3 pulses, 2:30-2:45 minutes, 94-96°C. (1:16.5 ratio)
Batch Brew:
94-96°C. (1:16 ratio)
Background:
This coffee was processed using the natural method; a complex process requiring a high level of attention to detail in order to be done well. Ethiopian coffee has been processed this way by generations of farmers who have mastered the art of the natural method through centuries of tradition and experience. This coffee is classified as Grade 1, indicating that a lot of effort has been put into the selection, grading and drying to ensure the very highest quality coffee is produced. Each day, carefully hand-picked coffee cherries are delivered to the wet mill and are meticulously hand-sorted prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup. The coffee is then graded by weight and spread evenly on raised African beds (screens) to dry in the sun. Initially, it is laid very thinly and turned regularly to ensure consistent drying and prevent over-fermentation. After a few days, the layers of coffee are gradually increased. Careful attention and control during this drying phase ensures the coffee is stable and that a clean and balanced cup profile is achieved. The coffee is turned constantly whilst drying to ensure that it dries evenly and consistently. At midday, the coffee is covered to protect it from full sun. It is also covered overnight to prevent damage from morning dew.