Bocca DIMTU TERO Mareste

Cafea Bocca Dimtu Tero, Ethiopia

Produs nou

DIMTU TERO, Natural Process

Mai multe detalii

3 Produse

ATENTIE: Ultimele bucati in stoc!

99,00 lei cu TVA

  • A fan of Ethiopian coffees? We’ve got just the coffee for you! Our special of this month is from the Dimtu Tero farm, located in the Guji Zone and known for producing consistently high quality coffees. All of our coffees are first and foremost selected on their exceptional cup profile. This one we love for its characteristically Ethiopian notes: forest fruit, orange zest and violet.

    About the farm The Dimtu Tero Farm is located in the Tero farmers village in the Odo Shakisso district. Getachew Zeleke, founder of the Dimtu farm, strives to become the leader in quality, traceability and sustainability in the Guji zone. To reach this goal, Getachew works closely together with 136 smallscale coffee farmers in the area. He rewards the smallholders with premiums on top of the regular cherry price, interest-free loans, imported coffee seedlings, processing equipment and training. All farmers in the Tero village make sure their coffee production practices are conducted in an organic, socially responsible and environmentally friendly manner.

    About the process This coffee grows at an exceptional height, one of the highest in the Guji zone. It’s a natural coffee, which is challenging to produce. Whole ripe cherries are hand sorted for unripe and overripe cherries before they go into production. The cherries are fermented for 24 to 36 hours in flotation tanks, after which they are sun dried for 15 to 20 days on African drying beds. As shown in the left picture, the cherries are covered in shade nets to dry slowly, to improve the quality of the coffee.  This makes the sweet flavor from the coffee cherries transfer into the seeds, creating a sweet and extra fruity cup

    Tasting Note: FOREST FRUIT, ORANGE ZEST, VIOLET

    Processing method: Natural

    Variety: Mixed Heirloom

    Certificate; Organic

    Altitude: 1800 - 2130 Metres

    Harvest: November - February

    Recipe:

    Espresso

    Dose: 19 grams

    Extraction time: 28 seconds

    Shot weight: 43 grams

    Filter

    Dose: 15 grams

    Water: 250 grams at 96 degrees 

    Procedure: 30 seconds bloom with 50 grams of water, fill up with water to 250 grams

    Total extraction time: 2.30 minutes

Clientii care au cumparat acest produs au mai cumparat si: