Brew Fusion
Gutu Bire
Gutu Bire
Aromas of red fruits, brownie and cocoa. On the palate it is presented as a strong and dense coffee. Notes of cherry, caramelized apple and kiwi with a hint of candy. Clean and bright with a cocoa finish.
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FILTER - 250g
ORIGIN: Gedio, Yirgacheffe, Ethiopia
PRODUCER: Gutu Bire
VARIETY: Kurume, 74112, Wolisho
PROCESS: Natural
NOTES: Cherry Kiwi, Cocoa
Roast Date: 17/10/2024
Traceability
Traceability
Yirgacheffe
Yirgacheffe is part of the Sidamo region, but is subdivided into micro-regions with their own trademarks, as it has exceptional coffees. Much of the coffee produced there is washed, although some natural coffees are also produced.
The Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) has 28 primary cooperative members representing over 45,000 member coffee farmers in the region. Andualem Shiferaw, Deputy Director of YCFCU, says: “Overall, YCFCU coffee can be described as a bright, medium-bodied coffee with floral tones in the aroma, a rich and complex flavour, medium to strong acidity, very stimulating, a full-bodied finish with a good and long aftertaste.”
“Characteristics may vary depending on the low and high areas; for example, a coffee produced at an altitude of 1600-1800 m asl in the Chichu and Michle cooperatives has herbaceous notes in its aroma. However, a coffee from the Idido, Adadao and Aramo cooperatives (produced at an altitude of 2000-2400 m asl) could emanate a floral aroma.”
Description
Description
This coffee has been harvested by hand, selecting only the ripe fruit.
Recipes
Recipes
STEP 1
To arms, soldier!
STEP 2
First, fold the side of the paper filter so that it fits snugly inside your V60. Pour hot water over the filter, soaking it thoroughly to remove papery flavors and allow the ceramic and carafe to warm up.
STEP 3
Pour off the water from the jug. Weigh and grind 12g of coffee and place them evenly into the V60. It's time to tare your scale with the jug and V60 on top.
STEP 4
Start the stopwatch and pour the first 50g of water at 94ºC slowly and evenly, trying to wet all the coffee. This first step is known as “Blooming”.
STEP 5
At 0:30, pour in the next 50g of water in a slow, circular motion and pour in the last 100g again when your stopwatch reads 01:00.
STEP 6
The total time for this recipe should be around 2:00. If the time is shorter, you should try grinding your coffee finer, and if it is longer, try grinding it coarser.
STEP 7
Enjoy your coffee! And don't get tired of playing until you find your favorite recipe 🙂
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