This is a wonderfully fresh and bright Ethiopian Washed expression. Bursting with fresh citrus fruits, crisp apple notes and a superb floral finish.
|TASTES LIKE||Citrus, apple and floral|
Masina Washing Station was built in 2017 as a joint project with Project Origin and exporting partner Primrose. The Guji Masina washing station was the site of our very first production of Ethiopian Carbonic Maceration (CM) processed coffee. We learnt a vast amount from our experiences refining the CM process here, and the coffee from this station deservedly went on to win at the 2018 World Barista Championships. Project Origin and Primrose also partnered up to fund the construction of a bridge over the nearby river to allow passage between the nearby town and school and the washing station, saving the local community from traversing 1-2 hours to the nearest river crossing.
Masina, Guji, Ethiopia
Ethiopia has a long history in the coffee industry and the diversity found in coffee varieties in the area. With the landraces and wild-grown coffee beans found in Ethiopia, the country is known to have well over 10,000 different coffee varieties. The Ethiopian heirloom coffee you buy at your local roasters is a mixture of these multiple varieties growing within the country.
How to get the best tasting cup
|AGE BEST USED||7-18 days after roast|
|BREW PARAMETERS||Dose 20g in a V60 and add 300g of water in 5 pours of 60g between 89-91 degrees C. Start with a 60g bloom for 37 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 2:30 and 3:00|
|BEST FREEZE DATE||9-11 days after roast|