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COFFEE SUBSCRIPTION BUILDER

step 1
step 2
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SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Espresso

Ethiopia, Harsu Haro Uraga

black tea, peach, passionfruit
COFFEE FACTS
    • HARVEST: November/December, 2019
    • LOCATION: West Guji Zone, Uraga District, Harsu Haro Kebele
    • MANAGER: Feku Jabril
    • VARIETIES: Dega & Kurume
    • PROCESS: Washed by Fermentation
    • ELEVATION:1900-2000m
    • STORAGE: Green coffee frozen to preserve freshness
ESPRESSO BREWING PARAMETERS
  • Input Dry Coffee: 19g
  • Output Espresso Liquid: 40g
  • Time from Pump Start: 34sec.
  • Group Head Pressure: 125 psi
  • Group Head Temperature: 94°C/201°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

I visited Feku Jabril’s newest washing station, Harsu Haro, this last January (2020), just before the pandemic hit. In line with local practice, it’s named after the neighbourhood (called “Kebele” in Amharic) in which it’s located: Harsu Haro. 2019/20 was the first season that they produced washed coffees, and they’re still producing mostly natural (their naturals are also truly amazing). In spite of its youth, it’s already a well-run operation, under the experienced and detail-focused eye of Feku.

-Phil

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