Non-stop back to Africa.
- The coffee is grown at 1,850-1,950 m altitude.
- At average temperatures between 15 and 20 °C, the flavors of the coffee have enough heat and time to develop optimally until harvest time, between October and January.
- The beans are processed in the Kochere Washing Station.
- After the coffee is pulped with fresh spring water from the Ethiopian highlands, washed and fermented in the water basin for about 36 hours, it is placed in the sun for drying on the African Drying Beds.
- The result is a balanced filter coffee, with the fruity sweetness of peach and orange and nuances of jasmine and caramel.
… A perfect coffee for the Cold Drip preparation.
- This requires a special coffee maker – the Cold Dripper.
- It consists of a top container for the ice / water or a mixture of both.
- This drips through a valve on the coffee in the second container.
- The resulting coffee concentrate then drips into the lowest third container.
- 500 ml of ice water on 50-90 g of coffee (coarser than for the French Press)
- Depending on the settings, the coffee needs 3-24 hours and contains lots of caffeine.
So no need for sleep until bag 12 tomorrow 😉