Ethiopia Shakiso Gubeta Espresso
Tastes Like
DIRECT TRADE COFFEE
Description
At Gubata Farm's washing station, all coffee is selectively hand-harvested and sorted to remove damaged or unripe cherry. After sorting, coffee is laid out on raised beds for drying. The cherry is frequently raked to ensure even drying, a process that takes about two to three weeks. This lot has a floral and juicy cup character that we love.
SOURCING STORY
This coffee is a result of a collaboration between the farmers of Gubata Farmers Group and Sookoo Coffee. The farms are situated in the East Guji region of the Shakiso Woreda, at an altitude of over 2,100 meters above sea level. The region boasts a breathtaking landscape, with vast expanses of forest and nutrient-rich volcanic soil. The high altitude, warm days, and cool nights create perfect conditions for growing coffee that is dense and sweet. The Shakiso region mainly grows two hybrids, Gibirinna and Serto, known for their compact bean size and concentrated flavors.
BREW GUIDE
Brew Method
18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge
PRODUCT DETAILS
- Producer: Gubetta Farmers Group
- Country: Ethiopia
- Region: Tima, Shakiso
- Variety: Jarc Varieties, Local Landrace
- Elevation: 2000 - 2180 m.a.s.l.
- Process Method: Natural
- Roast Level: Light Espresso Roast
