Seasonal Feature Espresso
Burka Gudina Limmu Natural
$19.00 – $85.00
PRODUCER Burka Gudina
ELEVATION 1850-2100 masl
TASTE floral aromatics, chocolate ganache
RECOMMENDED BREW METHOD
The last time we had this coffee was in 2019. It was a crowd fave, second only to the PNG Sero Bebes! It has a seductive aroma and sweet chocolate note that’s pretty amazing.
I’m not sure why, but it came to me all of a sudden (could we say an epiphany?) that this might a a perfect coffee for espresso brewing. One thing is for sure: Julia’s eyes lit up the second the first sip hit her palette. ‘It’s floral!’ was her exclamation. The espresso brewing seems to intensify this character for this particular coffee. And in the aftertaste, it’s chocolate. Not dark chocolate, but silky sweet chocolate. It’s as much texture as taste, but it reminds me of chocolate ganache. Like chocolate pudding, but richer and more decadent!
The technical notes:
This Grade 3 Organic Ethiopian Limmu comes from the Burka Gudina Estate.
Produced by Ibrahim Hussein at Burka Gudina (which means “where the blessings grow”) Estate, one of the few larger specialty coffee farms in Ethiopia. This is a “natural” or dry-processed coffee, meaning the beans were dried inside the fruit, encouraging a flavor profile that is rounder and lower-toned than the more familiar wet-processed floral- and citrus-toned Ethiopia profile.
Ibrahim Hussein is the third generation owner of the Burka Gudina Estate. The estate uses 150 hectares of farmland for coffee production and employs 120 people during the peak season. Growing altitude at Burka Gudina ranges from 1850-2000 masl. Coffee is sun dried on raised beds for 14-28 days.
We went a bit crazy in testing this as an espresso. We pulled 45 shots over 3 days and had 3 tasters. Trying to reproduce our cup tasting results in the small cup espresso format. It’s no small feat!
We concluded our testing by trying the espresso as a small cappuccino and as an Americano, both of which came out with great balance, and are both well recommended.
The testing was mainly done on on a Magister ES40 semi-professional home espresso machine (heat exchanger), fed by a Baratza Vario grinder. We finished the testing day by loading half a pound in the Mahokonig E56S commercial grinder, which confirm our results.
Espresso Recipe (Ristretto)
Usually these days we are going for a 1:2 or even 1:2.5 espresso brewing ratio (1 gram of espresso grinds to 2 or 2.5 grams in the cup). In this case, the sweetness came out to marry with the chocolate finish with a ristretto – in this case, a very long brewing time and a short shot by volume. The brewing ratio is 1:1.5. This requires a very fine espresso grind. The aftertaste starts with rich chocolate, and continues with a very intense aromatic note that travels up the back of the mouth into the retro nasal area. This floral aromatic linger intensely and for a very long time.
Dose: 17 grams
Time: 40 seconds
Yield: 28 grams liquid (about 1 fluid ounce)