Ethiopia Masītika Natural Coffee

(earns 60 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Nuts And Spice Flavours / Notes
Nuts & Spice
Cherry Coffee Flavours Honey Hops & Boozey Melon & Cantaloupe Milk Chocolate Mixed Citrus Mixed Florals Mixed Fruits Mixed Nuts Mixed Spices Peach Strawberry Sugars Vanilla
Flavours & Notes
Quick Details
Origin(s): Ethiopia Scandinavia
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Bright & Crisp
Smooth & Gentle
Thin
Mouthfeel
Full Bodied
Delicate & Thin
Full Bodied & Rich
Medium Balanced
Balance of Flavours
Well Balanced
With Dominant Flavours
Coffee Specification
Roast Profile: Omniroasted for both filter and espresso
Processing Method: Natural Pulped Natural Washed
Cupping Score: 90+ / 100. A superb coffee You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground?
Are there any specific product benefits?
Ethiopia Masītika Natural Coffee

This coffee is only available as wholebeans.

“Soft, clean and complex: The flavour profile of this coffee is roasted and designed to be experienced like Hubba Bubba”

Storm Lunde
World champion trainer and coach, Norway

Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that decreases and a ramp that leads into a very humble crack. The florals and the fruity acidity are generated immediately after the first crack.

- Overview

Yirgacheffe is known for its clean, floral and juicy washed coffees and high quality sundries lots with genuine and unique fruit and berry flavours. 

This special coffee is from a private mill. The lots are cooperatively grown and sourced from a large number of family owned garden plots and the soil is volcanic and rich in nitrogen. Organic fertiliser is common while pruning is less frequent.

Coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the sorting station. When producing natural processed coffees, the level of fermentation will be determined by the thickness and layered during the first days of drying according to temperature observations. Fermentation is slower at higher altitudes as temperatures are generally lower.

The cherries are dried in a moderately layer, about 3-4cm, the first days. The layers advance to 6-10cm after a few days. The cherries are constantly stirred and they will be covered during the hottest hours of the day. This is in order to protect the cherries from intense the sunlight. The process is reiterated again at night to protect them against humidity. This will also improve the quality as the co ee is rested and the drying becomes more homogeneous. The coffee is dried for 15-18 days.

- Brewing Recommendations

Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.

- Water Recommendations

Use water with balanced mineral content to optimize flavour and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.

- Additional Information

Flavours: Honeydew, strawberry, vanilla, cola, peach
Origin: Yirgacheffe, Aricha, Ethiopia
Varietal: Heirloom, Kurume
Process: Natural
Altitude: 1950-2150 metres above sea level
Cupping score: 90.50

Made by Ethiopia. Finished in Scandinavia.
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