Origin: Etiopía, Oromia Region, Guji (exactly here)
Altitude: 1,980 meters above sea level
Producer: Nardos Coffee
Taste notes: figs, plum, raw sugar
WHY DO WE LIKE IT?
This Ethiopian coffee stands out for its taste and mouthfeel. On the one hand, it has a creamy texture and a taste reminiscent of figs and plums. The taste that lingers after drinking it is similar to that of panela. It is a very versatile coffee, perfect to enjoy with milk or on its own.
We use 20 grams of ground coffee and 320 grams of final water at 93C. We make three pours. The first one of 50 grams, we wait 30 seconds and we make two pours of 135 grams in a total time of 3 and a half minutes.
Variables to be taken into account:
1. METHOD: V60
2. GRINDER: EK43
3. WATER: 70 ppm
STORY BEHIND THIS COFFEE
Nardos Coffee dates back to the 1960s, when Biniyam's great-grandfather started coffee production in Guji. Later, his grandfather built a washing station. It was the first private washing station in the region. In 1998, Biniyam's father founded a coffee export company. In three generations, the family has run this great enterprise, leaving an indelible mark on the history of Ethiopian coffee.
Tasting Nardos Coffee's coffees, one notices their beautiful consistency. In our conversation with Biniyam we were able to learn the secret of their quality. "Small things matter, like building a washing station at an altitude of 2,000 metres or more, fermenting and drying the coffee in time, and allowing the harvested coffees to cool before transferring them to a warehouse to prevent them from drying out too much. Efforts like these, however small, make a big difference to the quality of the coffee.
There are no shortcuts to improving coffee quality. At every step of the chain - from production, to processing, to roasting, to preparation - small efforts are crucial. And for coffee professionals, their daily work is a daily reminder of this fact.
VARIETY AND PROCESS
Heirloom is a generic name meaning "ancient root". In Ethiopia there are thousands of unexplored varieties growing wild in the terroir. The variety is named after the area in which it grows and comprises the characteristic taste of the area.
This coffee is washed in the traditional way: 36 to 48 hours of steeping before washing. The result is a smooth, bright and complex crema. Using a traditional washing process for this coffee has a great sweetness with a mouthfeel reminiscent of silk.