Description
Sidama is one of Ethiopia’s most renowned growing regions because of coffees like this one. Led by Abayneh Yunna, the Betibiroti Project is made up of 1,200 farmers dedicated to improvement and innovation. Yunna oversees the Bensa site where this coffee comes from.
As with most coffees grown in Ethiopia, this coffee was grown at a very high elevation. This is ideal for a coffee like this, as it leads to slower maturation of the cherries and more complexity and acidity in the cup. Once harvested, the cherries are sent to the ShantaGolba Wet/Dry Station in the town of Bensa. ShantaGolba is able to employ both washed and natural processing techniques, as well as some more experimental methods. The washing station is also overseen by Abayneh. The fruit and pulp are removed from the seeds and they are then dried until the seeds reach an ideal moisture content.
This coffee is named after the Betibiroti Project, which is the organization responsible for processing this coffee.
Farm details:
Producer: Abayneh Yunna
Farm/Co-op: ShantaGolba Wet/Dry Station
Region: Sidama
Country: Ethiopia
Altitude: 1,950-2,500 masl
Process: Washed
Varietal: Heirloom
Flavor profile:
Taste: White Peach, Black Tea, Starfruit
Acidity: Medium Plus
Sweetness: Medium
Body: Medium
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
3:05-3:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 3:05-3:30 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
