Ethiopia

Gora Kone

250g

QUALITY SCORE: 88.75


Cup Notes
Orange / Earl Grey Tea / Lime / Peach
 
Suggested for espresso and filter


when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Details

Quality Score
88.75
Series
Terroir Best Lot
Producer
Several small farmers
Country
Ethiopia
Terroir
Nensebo
Altitude
1900-2050 masl
Process
Classic Washed - Raised Beds
Arabica cultivar
Ethiopian Heirloom
Picked in
December 2020
Arrived in
June 2021
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

THE FERMENTATION PROCESS

The ripe cherries are meticulously handpicked, delivered to Gora Kone and fermented under water for 42-46 hours. The coffee is then washed with fresh water from the Gerenbicho river, an affluent of the Nensebo river. After being washed, the cherries are dried for 10 to 12 days and laid to rest for 30 days, so that the structure and chemical composition of the bean can settle. The drying beds are situated on steep hillsides that are exposed to strong winds that ensure thorough drying.

THE VARIETY

Ethiopian Heirloom, why the generic name? It's estimated that there are somewhere between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietals. With the cross-pollination that naturally happens in the wild, the name ‘Ethiopian Heirloom’ exists as a catch-all phrase to describe this happenstance. However, that really makes Ethiopian lots quite a mystery – and an interesting mystery, as each village or town could potentially have a different varietal which could carry very unique properties.

Ethiopia is the birthplace of coffee, meaning it was only naturally found here!

THE FERMENTATION PROCESS

The ripe cherries are meticulously handpicked, delivered to Gora Kone and fermented under water for 42-46 hours. The coffee is then washed with fresh water from the Gerenbicho river, an affluent of the Nensebo river. After being washed, the cherries are dried for 10 to 12 days and laid to rest for 30 days, so that the structure and chemical composition of the bean can settle. The drying beds are situated on steep hillsides that are exposed to strong winds that ensure thorough drying.

MORE INFO

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