Ghostbird Coffee

Ethiopia Kochere Chelelektu

Preparation
Quantity

Strawberry. Blueberry. Rose.

Variety Heirloom
Processing
Natural Processed
Region Yirgacheffe 
Altitude
2000-2250masl
Roast Level Light Medium Roast
Tasting Notes
Strawberry, cream, blueberry, rose.
Quantity 250g

About this coffee :

The Gedeo zone of Yirgacheffe is well known for its outstanding quality coffee which is grown by smallholder farmers often on plots of less than one and a half hectares in size.

The area has amazing fertile soil with good iron content and deep root systems allowing the coffee plants to obtain maximum nutrition from the ground. The high iron content is a huge part of the photosynthesis process and means the coffee plant is more capable of producing larger volumes of cherry.

Smallholder growers here collect the ripe red cherries between the months of April and May and deliver them to the Chelelektu washing station where they are sorted and laid out to dry on raised beds for between 18-22 days. After this point, the coffee is hulled and sorted for defects before resting in its outer parchment layer for 60 days before export.

Brewing Recipe : 

Brew Guide: Method: Filter V60 Handbrew method
Dose: 15g
Yield: 30g for 30 seconds, Total yield 250g,
Brew Time: 1 minute 50 seconds (adjust grind size accordingly)
Water Temperature: 95 degrees

Roasted on 4th of December
Whole bean coffee ships within 24 hours

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