Ethiopia - Wocho Sololo Heirloom Natural

Location: Guji
Farm: Wocho Sololo
Producer: Seifes
 Varietal: Heirloom 
Growing Altitude: 2020+ m.a.s.l
Processing Method: Natural
Harvest: January 2022
Product: Filter / Espresso
Flavour Notes: red berries, bittersweet chocolate, dried fruits
 

V60 Brewing advice: 

We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:16,67 brew ratio, aiming for a TDS of 1,40% or slightly higher for a clean and transparent taste. 

When brewing this coffee, we recommend a dose of 12,0g of coffee, a 200g of brewing water. We recommend a grind size of 5,5 (550 - 650 microns).

The pour structure as follows:

- 00:00 preinfuse the grounds, about 50g of water (pouring gently into the center and circling outward, about 10s. Grab the cone and aggressively swirl it to ensure the slurry is fully wet until 15s)

- 01:15 pour 100g of water in 10s as fast as possible in concentric circles  

- 01:35 pour the remaining water, 50g in 10s, gently in concentric circle

- 01:45 swirl gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimizing high and dry grounds) 

Total brew time: 2:30 – 2:40 minutes

 

All grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

Keep the water temperature at 99C degrees and the water hardness around 31ppm as this should equate to a deliciously juicy and clean cup of coffee.