Description
This coffee is a classic example of a natural process Guji. The Deri Kidame lot is grown in the Guji Zone, located in Southern Ethiopia. The lot is made up of contributions from many procucers that own small farms in the area. Guji is one of the most well-known coffee growing regions in the world and is located adjacent to Yirgacheffe and Sidama. This lot of coffee was grown under native shade trees at a very high elevation. Coffee grown in these conditions allows for slower maturation of the cherries which in turn gives them more time to develop sugars and acids. To process this coffee, the cherries were sent to the Deri Kidame washing station where they sort by density. Afterwards, the lot was dried on raised beds with the cherries intact for approximately 18 days.
This coffee is named after the Deri Kidame kebele (town), which is the washing station where this coffee was processed.
Farm details:
Producer: Smallholder Producers
Farm/Co-op: Deri Kidame Washing station
Region: Guji
Country: Ethiopia
Altitude: 2050 meters
Process: Natural
Varietal: Kurume, Dega, Wolisho
Flavor profile:
Aromatics: Wild red fruits, Raspberries, Hibiscus, Cream, Nougat, Yogurt
Taste: Vanilla, Acai, Magnolia
Acidity: Medium Minus, Balanced
Sweetness: Medium plus, Dense
Body: Medium Plus, Creamy
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:20 – 2:50 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 2:20-2:50 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
