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【 Ethiopia Special Fermentation Hambella 】

2022.10.18

【 Ethiopia Special Fermentation Hambella 】

【Champion lot】
先日行われたジャパン サイフォニスト チャンピオンシップ (JSC) 2022にてMel Coffee Roastersが提供させて頂き、見事優勝したロットです!

埼玉のKondo Coffee Standの近藤さんが優勝されました。Mel Coffee Roastersは予選からコーチとして参加させて頂き、見事、予選を突破し、決勝にてcompetition用のお豆の焙煎とカリブレーションとしてコーチングとして関わらせていただきました。予選から約2ヶ月しかないにも関わらず、見事なプレゼンテーションとブレンドコーヒー、シグネチャービバレッジを提供し、近藤さんは見事、優勝されました。苦しかった大会でしたが、今度は世界大会へのチャレンジです! 近藤さん頑張ってくださいませ!また、後日、近藤さんをお招きし、優勝豆にてゲストバリスタとしてサイフォンコーヒーを提供いたしますのでお楽しみに!

Ethiopia Special Fermentation Hambella
Altitude: 2300-2400m
Varietal: 74110/74112
Process: Special Fermentation
TIM EF Natural
Region: Dimtu, Hambella, Guji, Ethiopia
taste : passion fruit , Grape , Justine, pineapple
パッションフルーツ,グレープ,ジャスミン,パイナップル
History of Wate: Wate is located in Hambella, Guji. Though it’s in Guji, it’s actually very close to another well known region – Yirgacheffe, with only about 70km away. Wate is a young washing station, starting from the season 2019/2020.In Wate, we collected cherries from local farmers which most of them are with farms at the altitude of 2250-2450. However, this specific lot is with cherries at higher altitude, from 2300m to 2400m. The station is equipped with many advanced processing machineries, allowing us to proceed many special processing. TIM Series: TIM stands for Terroir Intensified Maceration. Just as its name, we aim to bring out the most the Terroir can offer, including varietal and microbes. With TIM series, we want to make most of the process based on the varietals. That being said, all processes are designed to bring out attributes to help the varietals’ profiles. This specific lot EF underwent special two stage fermentation, which first focused on raising lactic bacteria to enhance acidity and body then focused on producing complex flavor profiles in the later part of the fermentation. First, we strictly selected cherries over Brix level 23 before processing, ensuring even after fermentation, we still have enough sugar in the beans to get good balance in cup after roasting. Then we quickly rinsed the cherries to ensure clarity. Coffee was then fermented in sealed tank with higher PH and lower temperature start for 8 days, then followed low oxygen fermentation in tank at lower PH for 4 more days. After fermentation, we then moved cherries onto raised beds to dry at one single layer and agitated for 3 times a day for 30 days.

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