Description
Senay is a decisive project site manager who organizes the ground team at this Yirgacheffe site. A respected community leader who leads with integrity and pure compassion, Hailemariam implements a calculated approach to processing and management. This father of two also is an active leader of his community.
In this farming area, the coverage includes Idido and Aricha, with a variety of native shade trees such as Birebera, Dokima, Besana, and Girawa, which help the cherries maturation cycle. The harvest period typically spans from November 01 to January 15. The farming community consists of 1200 regular farmers and a total of 2100 individuals involved. Various crops are planted in the area also to help create biodiversity which helps sustain a healthy ecosystem.
Another great year for washed processing as Ethiopia continues to produce remarkable and clean coffees on the project sites. The Iwariti, which means love and persistence combined in amharic, from Yirgacheffe is a repeat from 2022 with a huge and complex body and structure.
Farm details:
Producer: Senay Hailemariam
Region: Yirgacheffe
Country: Ethiopia
Process: Washed
Varietal: Heirloom
Flavor profile:
Aromatics: Lemonade, Coconut, Banana, Butter , Apricot, Honey
Taste: Mango, Golden Raisin, Brown Sugar, Crisp, Vibrant
Acidity: Medium +, Bright
Sweetness: Medium -, Clean
Body: Medium, Smooth
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:20 – 2:40 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 2:30-2:40 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 65g out (22 gram basket)
23-27 seconds
200 f temperature
Espresso grind
