Próximo día de tueste 8 de Marzo
Gastos de envío 2,50€ - Envíos gratis a partir de 30€ (Península y Baleares)
11,00€ – 38,00€
Tita Coffee recomendation for filter!
Cultivated from 1950 to 2200 meters above sea level by different farms, this organic coffee is characterized by being processed in the washing stations of Halo Hartume. Located in the heart of some of the highest elevations for growing coffee, the Halo Hartume Wash Station is perfectly located to receive and process high quality organic coffee.
Floral notes with hints of honey, caramel, bergamot and black tea.
It can be enjoyed with any extraction method, but where it stands out is in filter.
|Country of origin of this coffee||Ethiopia|
|Producer of this coffee||Halo Hartume|
|Coffee variety||Heirloom, local varieties|
|Coffee Tasting Notes||Honey, caramel, bergamot, floral and black tea|
|Dimensions||20 × 20 × 10 cm|
Coffee beans, Ground coffee for Chemex, Ground coffee for espresso, Ground coffee for filter, Ground coffee for French Press, Ground coffee for Moka Pot
|Enjoy with V60 Hario|
|Recommended coffee for French Press|
|Enjoy with your Aeropress|
|Recommended coffe for Expresso|
|Exquisite for Cold Brew|
Pesa 16 gr de Liliana Camelo y calienta agua a 93ºC
Muele a un tamaño medio-grueso. (11 en nuestro EK43)
Moja el filtro con agua para arrastrar impurezas y saturarlo en agua. De esta manera el filtro no variará ni absorberá la esencia de tu café. Vacía tu jarra.
Añade el café al filtro y nivela la superficie.
Enciente el cronómetro y vierte lentamente agua, empapando todo el café. Espera hasta el segundo 45.
Añade lentamente 120 gr de agua, haciendo círculos con la jarra en sentido horario. Al acabar, mueve el filtro en círculos para que el café se redistribuya.
Tras 20 segundos, añade 65 gr más de agua. Redistribuye nuevamente el café y espera hasta que todo el agua pase a través del café.
16,1 gr de Liliana Camelo 165,4 gr de Agua TDS: 1,33% BRIX: 1,77% Extracción: 20,32% Disfrútalo!
Cultivated from 1950 to 2200 meters above sea level by different farms, this organic coffee is characterized by being processed in the washing stations of Halo Hartume.
Located in the heart of some of the highest elevations for growing coffee, the Halo Hartume wash station is perfectly located to receive and process high quality organic coffee. Owner Haile Figa is a Gedeb native with over a decade of experience in the coffee industry. Backed by Figa’s focus on strong relationships and community building, more than 560 growers deliver cherries to the processing station.
Agricultural methods in Yirgacheffe remain largely traditional. Yirgacheffe farmers often intersperse their coffee plants with other food crops. This method is common among small farmers because it maximizes the use of the land and provides food for their families. In addition to remaining traditionally interspersed, most farms are traditional and organic by default. Farmers typically use very little, if any, fertilizers or pesticides. Most agricultural work is done manually and very few tasks are mechanized. Thanks to all this we have a very special organic coffee.
Upon delivery to the washing station, the cherry is visually sorted and then pulped in the station’s disc pulper. The coffee ferments and then goes through washing with clean water. Workers place grain on raised beds. The grain is raked frequently to ensure uniform drying for approximately 10-14 days.
Yirgacheffe is a district in the southern Sidamo region of Ethiopia, widely recognized as one of the “birth regions” of coffee and in this case organic coffee. The washed organic coffees that come from this district are well known and sought after. Most of the organic coffees grown in Yirgacheffe are local varieties (Ethiopian heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Center (JARC). JARC is a major research center for Ethiopia and has worked hard to develop disease resistant, high yielding varieties in cup quality. Most of the farmers in the region farm on less than 5 hectares.