|PRODUCER||Various Smallholders, Seid Omer||PLANT VARIETY
||Kurume, Dega, Wolisho||C MARKET AT POSSESSION||$1.88/lb|
|FARM||Qore Biloya Washing Station||HARVEST
||Oct 2020-Jan 2021||COST OF PRODUCTION||NA|
|FARM SIZE||0.5-2 hectares||PROCESS
|REGION, GEOGRAPHY||Kochere, SNNPR||EXPORTER
|ELEVATION||1900-2200masl||IMPORTER||Catalyst Trade||COST OF PRODUCTION PREMIUM||NA|
RELATIONSHIP TO JUNIORS
We bought this coffee through Catalyst Trade, an Ethiopian coffee focused importing company that places enormous value on transparency and equity in their supply stream. We've been chatting with Catalyst Trade for some time about the Cost of Production Covered (CoPC) Project, and believe that if it was possible to track farm specific data in Ethiopia (while also being able to provide the appropriate context) it would be in partnership with Catalyst Trade. They've been doing it for years! We feel so lucky to work with these folks, and see Qore Biloya as the start of a wonderful business relationship. We hope to work with Catalyst on a single farm CoPC partnership in 2022.
HOW WE BREW COFFEE
There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.
Before talking about how this coffee brews best, let’s review some brewing basics:
Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.
Water Input is the weight of the water we use (measured in grams) to brew with.
* We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67.
Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.
Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.
We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.
HOW WE BREW THIS COFFEE
Brew Ratio: We brew this coffee with a 1:16.67 brew ratio.
Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 6.5 for flat bottom filter.
Total Brew Time: use a 2:35 minute brew time for V60 filter, 4-5 minutes for batch brewer or flat bottom pour over, 4-5 minutes for Chemex.
Tips: This coffee benefits from a slightly finer grind.