ÉTHIOPIE - KOSSA GESHE

Tasting notes RASPBERRY JAM + FLORAL + DARK CHOCOLATE Sourcing

ORIGIN	Limmu Kossa District, Jimma Zone, Oromia Region, Ethiopia
PRODUCERS	Kossa Geshe Group
LOT MANAGER	Abdulwahid Sherif
VARIETY	74110, 74140, 74112, 74166
PROCESS	Natural
ALTITUDE	1800 m
PARTNERS	Crop to Cup
VOLUME PURCHASED	1200 kg
FOB	US$4.20/lb
LANDED PRICE	CAD$7.83/LB
RELATIONSHIP	2 years

Coffee information

Kossa Geshe is a 1,000-hectare farm located in the highlands of the Kebena Forest, in Limmu Kossa District. Founded in 2009 on land granted by the Ethiopian state, the farm was established with the goal of preserving one of the country's last large tracts of dense forest.

Abdulwahid Sherif has managed Kossa Geshe since its very first harvest in 2016. Its coffees quickly stood out for their quality, notably winning a Good Food Award in 2018. Since then, he has continued to invest in quality, infrastructure, and workers' living conditions, including building a school on the farm.

Espresso — recommended parameters

Ground coffee	18 g
Coffee in cup	37 g
Extraction time	27 sec

Note — Recipe optimized for an 18 g basket. Check your machine's manual for your basket's capacity. V60 – Recipe Ratio 1:15 15 g in – 225 g out Water temperature: 89 °C Timer 0:00 ℹ️ Press "Start" to keep the screen on. 0:00 Phase 1 — Bloom Pour for 0:10s Total 50 g 0:40 Phase 2 Pour for 0:20s Total 140 g +90 g 1:25 Phase 3 Pour for 0:20s Total 225 g +85 g 3:00 Final time for complete drawdown ℹ️ Tip — If the total time is shorter, the grind is probably too coarse. If it's longer, the grind is probably too fine.