Ethiopia - Deri - Hambela - Natural
Tasting Notes: Strawberry, Honey, Fudge, and Blueberry Ja
Region: Guji Hambela
The Deri station has approximated 600 contributing farmers, and produces approximately 2 containers per year. They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a very long 72 hour under-water, traditional fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally it is taken to the raised beds for drying.
Batch Brew Recommendation:
110-120g coffee for half gallon batches
230-240g coffee for gallon batches
We're loving 19g in, 38-40g out over 25-29 seconds