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Cast Iron Coffee Roasters: Ethiopia, Debo, Kochere District, Natural

Tasting notes: Strawberry candy, lime, chocolate

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From Cast Iron Coffee Roasters:

This grade 1 natural Ethiopian coffee comes from around 600 smallholder farmers in Debo, Kochere district, in the famous Yirgacheffe region of southern Ethiopia.

The heirloom varieties most resemble the Typica variety with over 1000 different types growing in the wild forests of Ethiopia responsible for some of the most coveted cup profiles in the world.

This wonderfully sweet coffee has classic natural Yirgacheffe flavours of strawberry candy, blueberry, lime acidity and a chocolate finish.

Brewing

ESPRESSO: Natural Yirgacheffes make wonderful espressos and truly delicious flat whites.  If you want to introduce a friend to speciality coffee, these are a great place to start. We recommend using a 19g dose with a classic 2:1 recipe to produce a 38g gram shot.  Running at 9 bar, we find that a shot time of around 28 seconds will give a very balanced espresso with good acidity and balance.  If you plan to drink with milk, aim for a slightly longer shot time of around 34 seconds to dull the acidity slightly.  Extractions levels will be around 19.9%

 

FILTER: We like to use a V60 or Kalita for the Debo to fully enjoy its complexity & sweet flavours.  We recommend using 32g for 500ml of water and a total brew time of 3:00 for V60 or 3:15 for the Kalita.

Altitude: 1850-2100 masl
Farm/Coop: Debo, Kochere District
Great for: Aeropress, Cafetiere, Espresso, Filter, Stove Top, Black, With milk
Origin: Ethiopia, Africa
Region: Yirgacheffe
Process Method: Natural (Dry)
Tasting Notes: Strawberry candy, lime, chocolate
Varietals: Heirloom

Roasterr: Cast Iron Coffee Roasters

Brewing notes

ESPRESSO: Natural Yirgacheffes make wonderful espressos and truly delicious flat whites.  If you want to introduce a friend to speciality coffee, these are a great place to start. We recommend using a 19g dose with a classic 2:1 recipe to produce a 38g gram shot.  Running at 9 bar, we find that a shot time of around 28 seconds will give a very balanced espresso with good acidity and balance.  If you plan to drink with milk, aim for a slightly longer shot time of around 34 seconds to dull the acidity slightly.  Extractions levels will be around 19.9%

 

FILTER: We like to use a V60 or Kalita for the Debo to fully enjoy its complexity & sweet flavours.  We recommend using 32g for 500ml of water and a total brew time of 3:00 for V60 or 3:15 for the Kalita.

Delivery prices to United Kingdom


Initial collection: Cast Iron Coffee Roasters - West Sussex

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.