Deri Kidame

With notes of vanilla, acai, and magnolia, this natural Ethiopian coffee reminds us of flower shopping at a farmer’s market on a mild spring day. Light and bright with welcoming floral notes.

See below for more information, along with brewing recommendations.

Roast Level:

 

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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

Additional information

Weight 1.1 lbs
Dimensions 9 × 6 × 2 in
Package Size

12 oz, 5 lb

Whole Bean / Ground

Whole Bean, Fine Grind – Espresso, Medium Grind – Pour Over / Auto Drip, Coarse Grind – French Press / Cold Brew

Roast Date

Ship to me immediately, Wait till next roast date