Ethiopia Yodesa 250g Whole Bean

Light roasted coffee tastes best at 10-28 days

  • Shakisso, Guji
  • Yodesa Yachisi
  • Heirloom
  • 1,800 - 1,850 MASL
  • Natural

Tasting Note: Strawberry jam, yellow plum and caramel fudge

 

Mormora is a large farm, comprising of 200 hectares, most of which is semi-forest coffee, meaning the forest is managed to allow coffee to grow throughout it. The trees benefit from a mixture of natural shade plants, which—as well as protection from the sun—provide a rich source of leaves and debris which decompose on the forest floor.

In addition to the 200 hectares that are owned by Yodesa, there are 400 small coffee producers in the area that deliver and sell their coffee to the washing station. These small holders (called “out growers” in Ethiopia) typically have 1–2 hectares of land that produce coffee. At Mormora they are paid in two stages for their coffee, the first when the coffee is dropped off, and then a second time when the overall quality for a certain lot has been determined, and therefore the selling price.

 

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 : 1:16 ratio, 94-96°C

 

Roast every Monday.
Ready for shipping every Wednesday.

 

**RD = Roast Date

Ethiopia Yodesa

$20.00Price