Ethiopia Faysel Yonis G1 Anaerobic Natural
Ethiopia Faysel Yonis G1 Anaerobic Natural is a Ethiopia, Natural, 774110 and 74158 coffee from S&W Craft Roasting.
In stock 30+ days
Details
- Origin
- Ethiopia
- Process
- Natural
- Variety
- 774110 and 74158
- Producer
- Faysel Abdosh Yonis
Description
Exploding out of the bag with big fruity aromas, this bean will taste different depending on your extraction. In the cup I found red and blue fruits at lower extractions, mellow fruit with heavy violet and iris tones at medium extraction, and a bit of ferment creeping into the fruit at higher extractions. This will definitely be a make-it-your-way brew.Will it spro? Turbos are a little on the wild side.Roast Date: 3-24-26Roast Color: 121.6 (higher is lighter)774110 and 74158 varietals grown by Faysel Abdosh Yonis, processed at the Gera Agena washing station in Keramo, Bura District, Sidama. Anaerobic Natural process, dried on raised beds, 1950-2150 masl.Sold in 100g bags.Brewmaster J's Notes and TipsS&W Faysal Yanis G1 Anearobic Natural Ethiopia it took a bit of tweaking but I got lots of blueberry, dark florals, black tea, and white sugar. I started out with my standard approach but a bit lower temp. The bloom was just mega blueberry, but the cup lacked the cleanliness that I wanted, especially for that note. I poked around grind size, grinder, and brewer but didn’t get that well defined a blueberry note until I went to my old drip assist, finer grind, and the Orea. This is a recipe I used to use a lot when I brewed more coffees like this one. In this I got a very intense blueberry, maybe a little blackberry, and then the standard dark florals, black tea, and white sugar that I used to get from many natural Ethiopians. In the end this really reminded me of the coffees that really blew my mind when I first started on specialty coffee. It’s a great natural Ethiopian that definitely has some funk, but can be dialed around.Grind 55 DF MPTemp 92CBrewer Orea V3Recipe 4 pour 15g/250g recipe 50/80/70/50 with a 45s bloom. Pour around 5g/s.More about the process:First, cherries are immersed and floated in water tanks to remove the low density coffees. Cherries are then closed in an airtight fermentation tank. The fermentation tanks were placed in concrete water baths to maintain constant low temperatures to slow the fermentation for 7 days. The tanks are regulated by valves to ensure no oxygen can enter throughout the fermentation process. The fermentation occurred for 7 days until the pH level dropped to the target 3.8 in order to highlight the desired profile of winey, dry fruit, juicy, rich floral and tropical flavors.At the end of the seventh day, the fermentation was suspended by taking out the cherries from the tanks. On the first day out of tanks, a quick drying is applied until the coffee humidity drops to 35%. Cherries were then dried for 30 days under shade on African beds. Once the drying period is completed and the humidity decreased to 12%, cherries were collected and stored in a conducive warehouse for four weeks of resting time before final milling and sorting. The Gara Agena washing station is owned and operated by the Yonis family, and their coffee never disappoints!