| Origin | Ethiopia |
| Region | Gedeb, Gedeo Zone |
| Producer | Banko Community |
| Process | Anaerobic Natural (7-10 day cool temp. pressurized fermentation) |
| Varietal | Ethiopian Landrace |
| Elevation | 2000 |
| Tasting Notes | Mulled Wine, Pomegranate, Vanilla Cola |
— Laura Perry, Co-founder
Size: 250 grams of whole bean coffee. Roasted mid November 2024.
This coffee was featured in the Day 20 of the 2024 Advent Calendar!
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MORE ABOUT THE ROASTER
“Our favourite coffees are ones that scream ‘I’ve gone through a metamorphosis!’ Nate and I wanted to share this coffee with you because it hits that mark beautifully. Complex fruit acids ranging from Dr. Pepper to mulled wine and pomegranate, and sweetness that shifts into black forest cake, this coffee is a time capsule of microbes masquerading as tiny wizards, alchemizing the sugars in these seeds into something complex and delightful.”
— Laura Perry, Co-founder
This is a five pour method with an 80g bloom, followed by four x 65g pours where the coffee drains between each pour. This is a flexible recipe that works with V60, Orea, or Origami. We use Vancouver water, and sometimes use Third Wave Water at half strength.
With a V60 cone-style dripper, we use Cafec Abaca paper filters. 20g of coffee, medium grind, 21 clicks on a Comandante C40 and 340g of water at 99°C/210°F. Pour the 20g of ground coffee into the dripper, start your timer (counting up), then pour 80g of the hot water, making sure to completely saturate the coffee bed. At 0m45s, pour 65g (to ~145g) in a spiral pour. At 1m15s, pour 65g (to ~210g). At 2m0s, pour 65g (to ~275g). At 2m50s, pour 65g (to ~340g). The coffee should drip through by 4min. Grab a seat, put on ‘A Charlie Brown Christmas’ album, and enjoy!
