Sweet Tooth Espresso - Kolla Bolcha
Harvested: Winter 2019
Location: Agaro Woreda, Oromia, Ethiopia
Tastes like: yuzu, hibiscus, chamomile tea
Grown by: Smallholder Farmers
Currently this cooperative processes the coffees of some 400 local member farmers. After ripe cherries are delivered to the washing station, they are depulped and left to 'ferment' in a water filled tank overnight. The next day, the coffee is washed and then taken to shaded beds for 24 hours. To finish the drying process, the coffee is moved into the sunlight for 1-2 weeks until the moisture stabilizes and the coffee is ready to mill and export. We hope you love this new harvest - a standout coffee from one of our favorite places in the world!
We recommend starting with the following brew parameters:
- Dose: 17.4 grams in a "18g" VST or "17g" Strada basket
- Temp: 198-200 degrees at the group
- Time: 29 seconds
- Brewing Ratio: 50-60% or about 31-33g of liquid
- Pump Pressure: 8.5-9 Bar or 105-110 psi at the group
- Days Rested: 7-12
A Single Origin Espresso
As a roaster that is committed to promoting our producers and bringing them out of anonymity, single origin espresso has always been important to us. The best shots of espresso we've ever had have been single origin--dynamic, sweet, and complex. They are balanced, and good in milk to boot.
Throughout the year we will be showcasing eight to twelve single producers in homage to our original Sweet Tooth blend. An anti-blend that explicitly showcased the producers whose coffees comprised it. Sweet Tooth will be a rotating single origin on which we've put our stamp of approval as a great shot of espresso.