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Ethiopia Tamesgan Abera

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    Ethiopia Tamesgan Abera
    • Country: Ethiopia
    • Region: Bensa, Sidama
    • Washing Station: Hamasho 
    • Altitude: 2050 - 2350 MASL
    • Variety: Heirloom
    • Processing: Lactic, Anaerobic Natural
    • Roasted for: Espresso & Filter
    Tasting Note: Mango, toasted coconut, black currant and apple
    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, 96-98°C. (1:16.5 ratio) 

    Batch Brew:
    94-96°C. (1:16 ratio)

    Background:

    The producers of Hamasho live high in the beautiful Bombe mountains and have an out-grower relationship with our Ethiopian partner, Daye Bensa. The out-grower group consists of about 1,500 farmers in various parts of the mountain range and these producers deliver their coffee to Daye Bensa’s Hamasho Washing Station.

    Due to the staggering elevations of up to 2,300+ meters, incredibly high elevation that promotes slow growth and in turn dynamic/ complex cup profiles. The beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14). Perfectly ripe cherries with the highest possible sugar content are sorted from harvest, then placed in an anaerobic environment like a tank or sealed barrel. Throughout the fermentation process that follows, the producer will carefully monitor and control temperature, pH levels and available oxygen to achieve the right conditions for lactobacillus to flourish and dominate the fermentation.

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