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Day 4

Foray into the cradle of coffee, Ethiopia. This is Daanisa Shakiso from Kittel Atelier de Café , a coffee roaster in Montreal, Quebec.

Cultivated in the department of Shakiso in the Guji zone, this coffee is produced from old varieties and JARC. The latter was developed by the Jimma Agricultural Research Center to be resistant to drought and disease as well as to be well adapted to the Ethiopian climate and soil.

In espresso

Ratio 1 to 3. If you have an 18g portafilter for the double espresso, you will need to reach 54g of liquid ideally between 25 to 35 seconds. Here we go with a slightly longer ratio to bring out the qualities of this coffee.

Taste by taste

Ratio 1:15. For a 240ml cup, 16g of ground coffee. First pour 80ml and wait up to 45 seconds. Second pour at 45 seconds for 80ml (160ml total) and wait up to 1 minute 30 seconds. Finally at 1:30 minutes, add 80 ml for a total of 240 which should finish flowing between 2 and 3 minutes.

In summary

Apricot, limoncello, honey

Varieties: JARC, old varieties
Processes: Natural
Origin: Ethiopia
Region: Shakiso, Guji
Roast profile: Mean

Until tomorrow!