Inferno Ethiopia

Description

Origin: Yirgacheffe Kochere, Ethiopia

Altitude: 1900-2200masl

Variety: Heirloom

Processing Method:  Natural

Roast Level: Dark Roast

Flavor Profile: Dried Raisin, Vanilla, Roasted Malt, Raspberry.

The washing station is owned by Degfa and is Organic, RFA and UTZ certified. Degfa is a young businessman in Ethiopia with a sure and steady focus. He owns thirteen washing stations and one farm, across the South and South West of Ethiopia.

Over the last years, farmer has shifted his focus from volume to quality and is working on improving the quality of processing across his washing stations as the priority. Many of Israel’s washing stations are great just because of the location, soil and altitude, but he is also investing in better systems, structure and protocols at the washing stations. He has invested in flotation systems for the cherries and systematically separates some of the coffees for better performance on site.

Yirgacheffe is known for its clean, floral and juicy washed coffee and high quality sun-dried with genuine and unique fruits and berry flavours. This washed Ethiopian coffee is vibrant and super juicy. Roasted with our signature Japanese dark roast to enhance the bold and whisky like sweetness and smokiness with notes of vanilla, raspberry and floral finish. The cleanest dark roast coffee that you’ve ever tasted.

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