Ethiopia Mullugeta Muntasha Sidama Arbegona Natural

Description

You love my Peru, and you've been asking for another superlight Natural, well - here it is!What's in the cup? A light, crisp cup with hints of red clover and wildflowers melding into red and blue fruits (leaning mostly towards blue). This should be a fun bean to exercise your pourover parameter manipulation!Will it Spro? I think it will, but it's too early to test it.Roast Color: 140.0 (higher is lighter)Recommended Minimum Rest: 5 weeks minimum This roast is *very light* and if you do not rest it properly or extract enough, you will taste hay.JARC 74158 varietal, Natural processing, dried on raised beds, 2150 masl.Sold in 300g bags.Brewmaster J's Notes & Tips**S&W Mullugeta Muntasha 74158 Natrual Ethiopia Super Light** they note red clover, wildflowers and red and blue fruits. I got lots of blueberry and florals up front and black tea in the base. Occasionally I got some citrus in there but for the most part this was very berry/floral forward. To me this is a very traditional natural Ethiopian profile with a lighter roast, just as promised. My first couple of cups had some grain/corn pops to them but that aged out pretty quickly and I was left with lots of blueberry, a bit of strawberry, nice purple florals but not heavy or potpourri at all. I started this at 5wks and ended at 6wks with cups still great by the end. Overall, really nice light natural eth. Grind 4.5 on ZP6Temp 96CBrewer OreaRecipe standard 4 pour 15g/250g recipe 50/80/70/50 with heavy pours in the 8-10g/s range with tbt around 2:25More about the producer:Mullugeta Muntasha grew up in the Bursa village, which until recently did not grow coffee. In his youth, he went to the neighboring region of Arsi and worked as a truck driver, transporting cherry from the collection center to a private washing station. Through this experience, he learned the coffee business, eventually becoming a collector of coffee in Arsi and supplying coffee to the central market. Through the effects of time and climate change, though, farmers in his home of Bursa began to plant coffee with the support of the Agricultural office, and in 2021 Mullugeta returned to Bursa and began processing coffee at his own drying station, called Dawencho, where he won 2nd place in the Cup of Excellence for the Dawencho farmer group coffee and 6th place under his own name, Mullugeta Muntasha. In 2022, four of the top 10 CoE winners were Mullugeta’s lots, including that of Legesse Botola—the top winner and Mullugeta’s brother-in law—who processed coffee at Mullugeta’s washing station located next to his farm.