Brewing advice for the Kalita Wave 155 coffee dripper:
- Coffee grounds: 14 g / 0,49 oz
- Water temp: 94 °C / 201,2 °F
- First pour: 30 ml / 1,06 oz, 30 sec
- Second pour: 150 ml / 5,29 oz, 10 sec
- Third pour: 50 ml / 1,76 oz, 80 sec
Di 1 f – light roast
Complex, fruity and nippy with a fine acidity and a funky rich body.
Apricot, strawberry, rosehip, caramel, plum with slight pineapple, red grape and gooseberry notes. Find also fine lime, green apple and cinnamon flavours.
Brewing advice for the Kalita Wave 155 coffee dripper:
Origin: Sidamo, Guji, Africa
Producer: Guji washing station
Altitude: 1.800 m
Cupping score: 87
Sourced by: Cafe Imoports Europe
Information on the producer provided by our friends at Nordic Approach:
Guji washing station
This coffee is from a Privately owned communal wet mill in Sidamo, collecting cherries from various smallholders. Some hundred smallholder farmers deliver tiny amounts of cherries daily to the wet miller.
Sidamo is famous for its clean, floral, and citric washed coffees and “high quality” sundried with genuine and unique red berry flavors. The Sidama zone covers a large area with very different growing conditions. You can find highland areas of forest coffees in remote places as well as dense production in the well-known areas like Aleto, Wondo, Darra, and Dale. There are currently about 50 Cooperatives in Sidama with a total of 90,000 members. Natural sundried coffees are common, but the majority of the coffee is washed. There are mainly small family plots of both recently planted trees of improved varietals and traditional old varieties. The variety is called Sidamo type. Organic fertilizer is common, pruning less common.
The farmers: On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have less than 1500 trees pr hectar, and 1 tree is typically producing cherries equal to less than 100 – 200 grams of green coffee.
Cultivars: A mix of local variety’s. In the area they have local cultivar called Sedancho. But it will be a mix of these as well as native coffee of forest origin transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.
Production process (washed): Pulper: Traditional Haghes disc pulper Fermentation: 24 – 36 hours wet. Washed and graded in channels: Yes Soaking: about 24 Hours in clean water. Drying time:10-12 days
Whole ripe cherries are hand sorted for unripes and overripes by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. Its then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables
Drying: Skin drying the first hours unders shade. The parchments is dried in the sun for about 10-15 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.
Soil: Volcanic deposits, rich in minerals and nitrogen.
How we purchase and select coffees: After cupping through hundreds of samples this coffee is from our selection of Grade 1 rated coffees from private producers selling the coffee through the ECX (the Ethiopian coffee exchange) also referred to as the Ethiopian coffee auction. The regulation of ECX as for today is limiting official traceability of the coffees from private washing stations. Only Cooperatives and single farmers (land owners) with producer/export licences can market sell and export their own coffee as a trace able product. But that does not mean the coffees from ECX is of lower quality and less flavourful. In many cases it can be the opposite. The coffees are sold through the ECX based on the grade and woreda (local municipality). That said, in most cases for the Grade 1 coffee we know where it is from based on the local knowledge of the woreda, grade and the producers offering coffees from that area. We also know a lot about the product, process, selection, what the smallholders are generally paid (based on the currant coffee prices in certain areas during the season), and how much work the producers are putting in to the production to target the quality. This is basically how the supply chain works for ECX coffees: • The family members of the smallholder farmers are picking small amounts of coffee that they will sell and deliver either at a collection site or directly to the washing station. They are free to deliver the coffee to the highest bidder no matter if it is a Cooperative or a private producer. • The farmers will get paid in full that based on the currant cherry prices in the area that day. In many cases the private producers are consistently paying premiums above the market price for quality or to attract farmers when the competition is high. • The washing station will in some cases start a thorough cherry selection and sort and handpick cherries as well as flotation and screening etc if they aim at producing higher grades such as grade 1. • They will process the coffee according to their production plans either as washed or naturals depending on their access to water and the time of the season. • The wet mill will deliver the dried parchment to a local warehouse fo ECX that will grade the coffees accordingly. There are many different grades such as Grade 1 – Grade 5 depending on the physical qualities as well as the flavor profile. • The coffee gets a ”label” based on the region and the quality before it’s offered through the ECX. • The exporter will know what they are buying based on the grades, the region and the local Woreda (municipality) It can typically be a Yirgacheffe Kochere Grade 1. In many cases there are a limited amount of producers offering Grade 1’s from that area at the given time. And as the exporters might be well informed and well connected with the producers in that area they will know who is offering that grade 1 the given week. • The coffee is sold to the exporter through the ECX, based on minimum prices that are changing with the forecasts, supply and demand and many other factors. • When the given lot is purchased by an exporter it’s moved from the local warehouse to the exporters preferred warehouse. • The exporters will offer us samples to cup after they have purchased the coffees. Generally, they offer lots to cup in 100 bag chunks. And we can pick and choose coffees among different exporters and regions to find the specific profiles we are looking for. • There are exporters focusing more on the Grade 1’s than others as well as some of them are specialized in targeting the highest qualities and the specialty market. • Managing lot separation, great processing and transparency is key when we select our exporting partners. To be as much on top of things as we can we have our country manager Seife Tuloskorpi full time on the ground and a partnership that gives us the opportunity to manage a cupping lab with three members of staff in Addis. The coffee buyers Joanne and Morten are frequently visiting throughout the season. Generally, this is from November through to March, at least once a month and spending a considerable amount of time understanding how the season in that given year is developing. This involves meeting with our Export partners and traveling throughout the different regions during the processing, later as coffees become available we are cupping both samples from the beginning of the harvest and throughout. In this way, we can early on identify areas and wet mills that are showing potential. We cup through initial rounds of samples and make preliminary selections of the coffees that have value to us, these coffees are then cupped in a multiple of further rounds. Both in cuppings showing a selection from a specific region and in cuppings where we look at all the coffees for that period that we are buying from Ethiopia. In this way, the coffees we decide to buy are cupped and assessed in a way that gives us good insight into the cup profile and quality, as well as the consistency of that particular lot. The pictures related to this product can be generic photos taken from the region as well as from the sites!
HERMETIC on Instagram
Café opening hours
Mon – Fri 08:30 – 19:00
Sat & Sun 10:00 – 18:00