Demeka Becha Bona Zuria Layered Ferment

Description

Origin: Ethiopia Region: Bona Zuria, Sidama Site: Becha Village Site Owner: Ayele Tulu Varietal: 74158, 74165, 74112, 74110, 74140 Processing: Layered Ferment Elevation: 2100-2200 masl Profile: green apple, blueberry, earl grey tea Price per lb (shipping + greens): $9.09 About the farmer: Bare is a kebele in Bona Zuria, Sidama, Ethiopia. Smallholders around the site farm at 2,100–2,200 masl on loamy clay, planted in JARC selections 74158, 74165, 74112, 74110 and 74140. The site sits at 2,150 masl and is owned by the Tulu family. Aron Fesaha, the importer's Ethiopian coordinator, runs processing here and at Demeka Becha, twenty minutes away.  About the coffee: Before pulping, the ripe cherries are hand sorted for color, floated for density, and hand sorted again. Pulped parchment is layered into a 10,000 kg tank over roughly three days, staggering the ferment: the bottom layers run longest, the top shortest. No water is added. The parchment then moves straight to shaded beds with steady airflow and filtered sun until it reaches target moisture. Roaster's notes: Might be one of my favorite Ethiopian lots this season. It's strong on the green apple note while still being very delicate and textured (earl grey tea) on the finish. I tasted more blueberry with my EK43, but on my ZP6, this skews more green apple acidity. But... then I sold that burr set and got more green fruit acidity. :| But I promise I tasted blueberry. Brewing Notes: V60 Water temp: 95C Brew recipe: 0. 18g grounds a tad coarser 1. 60mL bloom (for 40 seconds) 2. 60mL second bloom (until water drains) 3. pour to 300mL -- apply light swirls if grounds are sticking to brewer sides Rest notes: I'd leave it alone for 3+ weeks if possible.  Additional Notes: Learn more about how we price our coffee here.