Ethiopia Sidama Twakok G1 Washed

Description

About This Coffee :

Ethiopia Sidama Twakok G1 Washed 

Quantity: 200g/1000g

Roast Level: Light Roast

Flavor Profile: Peach, Orange, Bergamot, Earl Grey

Variety: Heirloom

Grade: G1

Altitude: Above 2,000 m 

Processing Method: Washed 

Origin: Sidama, Ethiopia

Region and Farm Introduction: Sidama is one of Ethiopia's most celebrated specialty coffee-growing regions, known for its high elevations, fertile soils, and favourable climate. These conditions support coffees with delicate floral aromatics, vibrant citrus acidity, and expressive fruit sweetness.

The name Twakok is derived from Tafac Kok, meaning “Sweet Peach,” reflecting the distinctive peach-like sweetness associated with this coffee. Produced by smallholder farmers, Twakok is recognised for its elegant floral character, juicy stone-fruit notes, and refined tea-like finish.

Processing Method Features: The Washed process begins with carefully selected ripe coffee cherries, which are depulped and fermented to remove the remaining mucilage. The beans are then thoroughly washed and slowly dried on raised African beds.

This process enhances flavour clarity and highlights Twakok's delicate floral aromatics, bright citrus characteristics, and natural fruit sweetness. The result is a clean, juicy, and elegant cup with a refined tea-like finish.

Grind to Use

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee

Size Guide

Brewing Method	Brew Time	Coffee to Water Ratio	Bottom-Top Sieve
Pour Over	3:40 min	1:16	400 – 800 µm
French Press	10:00 min	1:13	600 – 1000 µm
AeroPress	2:20 min	1:15	500 – 900 µm
Moka Pot	1:30 min	1:11	350 – 700 µm
Drip Brewer	N/A	1:17	400 – 900 µm
Espresso	0:26 min	1:2	250 – 500 µm
Cold Brew	16 hours	1:10	600 – 1100 µm
Syphon	1:40 min	1:15	400 – 800 µm