Description
Tariku is a 27 year old, second generation coffee farmer who oversees this Guji site. After 5 years on this site, he’s an engaging leader who leads his team by example. During harvest and processing he stays on-site to monitor every step and skillfully handles challenges that come with resource shortages (water and electricity).
A continued improvement on natural processing was apparent on each site. This was apparent by the color of cherry in each stage of drying along with uniformity. Advancement in natural processing is some of the trickiest work when it comes to cherries hitting the beds. Time, temperature, uniformity, and a touch of innovation is the formula used here. These select lots were started by placing cherries in an anaerobic state just shy of 24 hours then dry them with slight shade to create some of the most powerful natural G1 profiles to date.
The farming area is located near the town of Bule Hora and covers the regions of Gerba, Gerbicho, and Rogicha. Dotted throughout the area are various shade trees, including Birebera, Besana, Girawa, and Shola. Harvesting in this region is typically done between November 15 and January 15. A total of 750 individuals are involved in the farming operations, including 500 regular farmers. Within this farming landscape, crops like Enset, Banana Tree, Bolokea, and Orange are cultivated.
Farm details:
Producer: Tariku Getachew
Region: Guji
Country: Ethiopia
Process: Natural
Varietal: Heirloom
Flavor profile:
Aromatics: Wild red fruits, Raspberries, Hibiscus, Cream, Nougat, Yogurt
Taste: Strawberry, Hibiscus, Yogurt
Acidity: High, Sharp
Sweetness: Medium+, Juicy
Body: Medium, Creamy
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:20 – 2:45 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 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
