ETHIOPIA MOCCA ABYSSINIAN
Ethiopia is considered the cradle of coffee and famous for the fact that it was in the forest in the Kaffa region where Coffea Arabica grew wild. Nowadays, the country shows a typical “smallholder” structure. The smallholder farmers grow the coffee on their small parcels.
This coffee comes from South-West Ethiopia. After the harvest, a high number of farmers with a usually small production yield carry together their cherries and bring them to central washing stations rather than processing their coffee with their own machinery. Here, the coffee is thoroughly selected again and exposed to the sun on so-called “African Drying Beds” also known as suspended beds. The drying process can take up to 14 days. To homogeneously reduce the humidity to approximately 12% the coffee is turned several times a day. Once the ideal moisture is reached the dry-milling process starts.
The Ethiopia Abyssinian Mocca has a complex cup with very fruity and rummy flavors. It is overall sweet with hints of dried fruits.
EXPECT NOTES OF:
DARK BERRIES, CACAO NIBS, DARK CHOCOLATE, ORANGE, WINEY, OVERALL SWEET
WE RECOMMEND FOR:
We recommend to use:
For precise measurements of the amount of coffee and water, we advise using a scale. For every liter of water, use 65g of coffee.
If you want to consume 32-36g of coffee, we advise using 16-18g of coffee for 24-32 seconds.