THE COFFEE

This is a washed coffee from the Sidama region of Ethiopia. Tasting notes are bergamot, apricot and milk chocolate. We had excellent results brewing with pour-over, drip and espresso.

THE PRODUCER

For many years, Fero coop has been recognized as a model organization. Its leadership, sound management and governance and the quality of its coffee. Quality-wise, Fero has been consistently awarded for excelling at the ECX and its another reason why they’ve been recognized as a model organization. Year by year, over 80% of its production is graded “Grade 1” by the ECX.

Located in the Wonsho District of the Sidama Zone, Ethiopia, Fero Cooperative was established in 1975 and reorganized in 1998. It Joined the Sidama Coffee Farmers Cooperative Union (SCFCU) in 2005.

BREWING RECIPES

CHEMEX

32g of coffee ground medium-medium course (# 7 on Baratza Vario)

saturate grounds with 70ml of water. Let bloom for 30 seconds.

Starting from the centre, pour 230ml in one steady slow pour. Let sit for 20 seconds then pour the remaining 200ml.

With a spoon, give the grounds a stir in a slow circular motion.

ESPRESSO

Start with a higher dose of 20 to 21 grams.

Adjust the yield for a 50 gram output.

Adjust the grind for 28 to 30 seconds and you’re G2G!