Ethiopia - Hailu Abebe - Washed Yirgacheffe
Hailu Abebe PlaylistWe taste: notes of jasmine, peach and kiwi with a honey/raw sugar sweetness.
Producer: Hailu Abebe
Region: Yirgacheffe, SNNP Region, Ethiopia
Elevation: 2,200 meters above sea level
Process: Fully Washed
Coffee Story
This coffee is a single producer lot from the Chelchele washing station near the town of Gedeb in the Yir-gacheffe coffee region of Ethiopia. Like most washing stations in Ethiopia, Chelchele primarily consolidates cherries from local farmers and processes them together in mixed lots of similar qualities.
Unlike many Ethiopian washing stations, however, Chelchele also tracks each delivery of cherry with a unique identification number, so they know which farmers are represented in each lot. This also allows them to separate individual farmer's deliveries, providing an extra layer of traceability. When the quality dic-tates, they are also able to create single-farm mi-cro-lots that can stand out from the consolidated lots and provide the rare opportunity to taste the production of a single small-holder farmer's production.
Hailu Abebe's coffee is a great representation of the classic washed Yirgacheffe profile - bright, floral, sweet, clean and nuanced.
Brew Guide
Hario V60 Dripper
This coffee has been roasted slightly lighter than our usual profiles. We chose the lighter roast to highlight the delicate floral and stone fruit notes along with the coffee's juicy acidity. To ensure proper extraction of a lighter roast we have widened the brew ratio slightly, coarsened the grind a bit and also increased the temperature of the brew water.
Recipe
Coffee: 25 grams
Grind size: 5.5 on the Fellow Ode (medium)
Water: 375 grams at 205˚F
Coffee to Water Ratio: 1:16
Brew Time: 3:00
Method
1. Rinse filter
2. Add ground coffee
3. Start timer and saturate grounds with 50g, or so, of water.
4. Let bloom 30 seconds.
5. Slowly pour another 285g of water on the coffee, taking care to evenly saturate the grounds. You should end up with 335g of water poured by about 2:25.
6. Swirl brewer to ensure an even draw down of water through the bed of coffee.
7. After all water draws down, remove the brewer from your carafe.
8. Add 40 grams fresh, hot water to the carafe to dilute the brew to the proper strength.
9. Swirl the carafe once more to ensure the brew is homogenized.
10. Pour and enjoy!
Brew Guide
This intense aeropresso brew results in a very vibrant cup with strong stone fruit and floral notes and a full, silky body.
Recipe
Coffee: 16 grams
Grind size: 4 on the Fellow Ode (medium-fine)
Water: 200g at 200˚F
Coffee to Water Ratio: 1:12.5
Brew Time: 1:30
Method
1. Rinse filter
2. Invert aeropress and add ground coffee
3. Start timer and saturate grounds with 50g water. Stir coffee slurry to ensure all of the grounds are saturated.
4. Let bloom 30 seconds.
5. Add another 100g water to the brewer and stir.
6. At 1:00 stir coffee again and screw filter onto top of brewer.
7. Flip brewer onto a carafe or cup and press the plunger slowly and evenly so that you have finished the press at 1:30.
8. Add 50g clean, hot water to the carafe or cup.
9. Stir or swirl to ensure your brew is properly mixed. Pour and enjoy.