SOE - Ethiopia Sidama Twakok G1 Washed

Description

About This Coffee :

SOE - Ethiopia Sidama Twakok G1 Washed 

Quantity: 200g/1000g

Roast Level: Medium Roast

Flavor Profile:

Black: Lemon Peel, Tangerine, Dried Longan, Earl Grey

White: White Peach Oolong Milk Tea, Lemon Cheesecake

Variety: Heirloom

Grade: G1

Altitude: Above 2,000 m 

Processing Method: Washed 

Origin: Sidama, Ethiopia

Region and Farm Introduction: Twakok is a named coffee lot from Ethiopia’s Sidama region. Sidama is known for high-altitude coffee cultivation and smallholder farming, where coffee is often grown in family-managed garden plots and delivered to local washing stations.

The name Twakok is commonly explained as coming from the local words Tafac (sweet) and Kok (peach), reflecting the peach-like sweetness associated with this coffee. The exact producer and washing station for this batch have not been confirmed.

Processing Method Features: The Washed process begins with ripe cherry selection and depulping. The beans are then fermented in water to remove the remaining mucilage, washed clean, and dried on raised African beds.

This process generally produces a cleaner, more transparent cup, allowing citrus acidity, delicate sweetness, and tea-like characteristics to stand out.

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