Nuovo Ethiopia 23°

Description

Cultivated at over 2100 m in Ethiopia, this coffee comes from the passion of Tigist, a small producer who processes ancient varieties with artisanal methods. Thanks to the support of Ephtah Specialty Coffee and the Ama Commitment programme, each harvest supports the local economy and promotes the role of women. Dried on raised beds for 15 days, it delivers a floral, zesty and bright profile in the cup.
An ethical, sustainable coffee full of personality.

Aromatic notes

Passion fruit, pineapple, jasmine, black tea, peach, papaya, caramel, honey, almonds

Coffee/Farm

Goditi

Altitude

2150

Location

Wegida,Yirgacheffee

Varieties

Heirloom

Process

Natural

Origins

Africa

7.162024° N 36.132969° E

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The process

001

There are six ways to prepare single-origin coffee

Aeropress

Instructions

1. Heat the water to 94 °C

2. Wet the filter

3. Add the coffee (15 gr.)

4. Pour over the water

5. Leave to infuse for 60 s

6. Stir

7. Insert the plunger, press down to extract

V60

Instructions

1. Heat the water to 94 °C

2. Wet the filter

3. Add the coffee

4. Perform a pre-infusion

5. Add water and extract (brew ratio 60 g/l)

Chemex

Instructions

1. Heat the water to 94 °C

2. Wet the filter

3. Add the coffee

4. Perform a pre-infusion

5. Add water and extract (brew ratio 60 g/l)

Mokkamaster

Instructions

1. Wet the filter

2. Add the coffee

3. Turn on and leave until the extraction process has finished

Cold Brew

Instructions

1. Insert the metal filter

2. Add the coffee and wet it

3. Add the paper filter to the coffee

4. Add a carafe under the dispenser

5. Open the tap and wait for the extraction to finish

Moka

Instructions

1. Put the coffee into the filter without pressing it down

2. Heat the water to 80° and pour it into the base until it is just touching the valve (heating the water first reduces the extraction time and any bitter and burnt notes)

3. Put the filter with the coffee into the top of the base, screw on the top part

4. Place the moka pot on the lowest heat setting and with the lid open

5. When the coffee starts to rise, wait about 1 minute, then remove the moka from the heat

Products

002

A journey into the flavour of a country and its terroir

A single-origin coffee is natural, offers specific aromas and special notes unique to the coffee. It exudes an enticing aroma, a more intense flavor and possesses superior organoleptic properties. All single-origins in the 23° collection come from selected places, lands and hands