THE GRAINS

Origin: Cheka Fahem
Roast: Espresso
Car wash station: Burambi
Altitude: 1,400 - 1,700 meters above sea level
Variety: Heirloom
Benefit: Washing
Tasting notes: Citrus fragrance reminiscent of lemon. It is a sweet coffee with notes of panela, hazelnuts, honey, and a spicy finish.

HISTORY

In Ethiopia there are thousands of unexplored varieties, and those that are known remain intact.

Ethiopia is the birthplace of coffee. The varieties are specific to each region. Scientists have identified 37 varieties, 34 of which are the result of spontaneous crossbreeding (natural pollination) and 3 of artificial crossbreeding (by human intervention). Often, Ethiopian coffee is labeled as Heirloom, which means "old root" or "old root." It doesn't define the specific variety itself, but rather is a generic term. The variety is named after the region where it grows and has been cultivated for many years. It should have the characteristic flavor of that region, meaning it has a specific cup profile.

Limu Sheka is a Forest and Semi-Forest coffee. It is harvested by small producers and transported to the Cheka Fahem washing station where it undergoes a washed processing method, resulting in the characteristic cup profile of the Limu region in Oromia.

THE IMPORTER

The importer is our friend Mateo from XORXIOS. He's a green coffee importer based in Galicia. In our opinion, he's one of the best people we've met in this small world of specialty coffee.

THE RECIPE

We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*

IN 15 grams of coffee
OUT 240 ml in cup

Medium Grind

45-second pre-infusion: 75 grams of water

2 pours of 97 grams each.

Time between vertigo 30 seconds.

Average Flow

Water temperature 93ºC

Extraction: 2.00-2.30 min
Water 90 ppm