{"id":4441511723119,"title":"Ethiopia, Guji | Adola washing station","handle":"ethiopia-guji-adola-washing-station","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eProject manager - Semeon Abay\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTaste notes -\u003c\/b\u003e \u003cstrong\u003ePassionfruit, brownies, dried fruits, jasmine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eRipe coffee cherries are stuffed into bags that are stacked in piles of two on top of each other. Every 12 hours during the next five days, bags are being rotated. This way development of lactic bacteria is increased, resulting in intense, fruity, and sweet coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eWe process and ship orders several days a week (except on holidays). The coffee from webshop orders is roasted every Monday (except on holidays).\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eIf you have any questions about your order, please contact our customer service via email info@esmilukafiju.lv.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWe respond to customer inquiries within 3 hours on all working days, within working hours (9 - 18).\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e [TABS]\n\u003ch5\u003eWhy is this coffee special?\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe are very excited to have this coffee. When we received this offer for the first time from our old friend Jamie from Nordic Approach - we thought that he was making fun of us, kind of joke (what would be just normal). The coffee beans itself looked very ugly, uneven in size, etc. That is what you could call “ground coffee”, or the leftover. Yes, being honest with you, the coffee beans themselves look kind of bad - this is what you can expect once you open the bag. BUT… As from our experience we had our lessons not to judge by the look or previous bad experiences, or general assumption - you have to give a chance. And it paid off for sure! I never had such a taste profile coffee from Ethiopia!!! Incredible! It has so intense aromas, that it reminds me of kid's perfume. One of those a la “Barbie '' perfumes for little girls (I have 2 daughters, just you know, why I have these associations) - with a strong artificial fruity fragrance. But for this coffee - in a good way. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe thing is, that it is very difficult to frame the taste notes for this coffee, as it is so diverse and unique. Hence we will let you do your own description. There is no right or wrong. Be open, creative, and share your findings with us. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor us, it is like listening to the Norwegian composer \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eNils Petter Molvær. \u003c\/span\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003e\n\u003cb\u003eExperimental lot\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe goal was to create a different profile through increasing temperature, pressure, and volatility during a naturally occurring fermentation process. The result is bubble gum, tropical, crazy banana profile changing what we know as an Ethiopian profile. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis bag fermentation process in the higher altitudes creates very dense beans. Screen size is small due to the pressure that is created in the bag during fermentation as well as high altitude beans already being smaller originally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe warn you, the coffee produced this way at the Adola Washing Station (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ey\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e have big water treatment ponds. The water gets filtered from pond to pond) .\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003edoes not look pretty, but it tastes great. Rather than handpick the coffee to remove all the less-than-gorgeous beans, they are left in because they give a different dimension to the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBag fermentation. What does it mean?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eProject manager Semeon Abay was very selective on the qualities used for this specific experiment: The cherries come from high altitudes, around 2000 masl, and they are floated and hand-sorted before we begin fermentation \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eat Adola washing station\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. The cherries are then stuffed into \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ered \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003epolypropylene bags \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e(like the ones farmers carry cherries in called polybag) filling them 3\/4 full to not create additional pressure in the bag and to be able to stack them. Then \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ethese bags are stacked in piles of two\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e on top of each other on a pallet (to create airflow under the pallet). \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eEvery 12 hours for five days the bags are rotated \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003efor pressure consistency\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003epH should not go below 3.8). \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eSo the bag on the bottom becomes the bag on the top. By restricting the air circulating the cherries, the development of lactic bacteria is increased, resulting in intense, fruity, and sweet coffees. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n[\/TABS]","published_at":"2020-05-06T14:05:01+03:00","created_at":"2020-05-03T18:38:58+03:00","vendor":"Rocket Bean Roastery","type":"Specialty","tags":[],"price":2300,"price_min":2300,"price_max":2300,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":31515596587119,"title":"200 g","option1":"200 g","option2":null,"option3":null,"sku":"RB0101020019","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Ethiopia, Guji | Adola washing station - 200 g","public_title":"200 g","options":["200 g"],"price":2300,"weight":200,"compare_at_price":null,"inventory_management":"shopify","barcode":null}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/EthiopiaRubyWebENG.png?v=1588520867","\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/IMG_5995.jpg?v=1588520867","\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/IMG_6090.jpg?v=1588520867"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/EthiopiaRubyWebENG.png?v=1588520867","options":["Weight"],"media":[{"alt":null,"id":6131860471919,"position":1,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/EthiopiaRubyWebENG.png?v=1588520856"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/EthiopiaRubyWebENG.png?v=1588520856","width":800},{"alt":null,"id":6131860602991,"position":2,"preview_image":{"aspect_ratio":0.667,"height":4500,"width":3000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/IMG_5995.jpg?v=1588520861"},"aspect_ratio":0.667,"height":4500,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/IMG_5995.jpg?v=1588520861","width":3000},{"alt":null,"id":6131860635759,"position":3,"preview_image":{"aspect_ratio":0.667,"height":4500,"width":3000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/IMG_6090.jpg?v=1588520860"},"aspect_ratio":0.667,"height":4500,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/IMG_6090.jpg?v=1588520860","width":3000}],"content":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eProject manager - Semeon Abay\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTaste notes -\u003c\/b\u003e \u003cstrong\u003ePassionfruit, brownies, dried fruits, jasmine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eRipe coffee cherries are stuffed into bags that are stacked in piles of two on top of each other. Every 12 hours during the next five days, bags are being rotated. This way development of lactic bacteria is increased, resulting in intense, fruity, and sweet coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eWe process and ship orders several days a week (except on holidays). The coffee from webshop orders is roasted every Monday (except on holidays).\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eIf you have any questions about your order, please contact our customer service via email info@esmilukafiju.lv.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWe respond to customer inquiries within 3 hours on all working days, within working hours (9 - 18).\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e [TABS]\n\u003ch5\u003eWhy is this coffee special?\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe are very excited to have this coffee. When we received this offer for the first time from our old friend Jamie from Nordic Approach - we thought that he was making fun of us, kind of joke (what would be just normal). The coffee beans itself looked very ugly, uneven in size, etc. That is what you could call “ground coffee”, or the leftover. Yes, being honest with you, the coffee beans themselves look kind of bad - this is what you can expect once you open the bag. BUT… As from our experience we had our lessons not to judge by the look or previous bad experiences, or general assumption - you have to give a chance. And it paid off for sure! I never had such a taste profile coffee from Ethiopia!!! Incredible! It has so intense aromas, that it reminds me of kid's perfume. One of those a la “Barbie '' perfumes for little girls (I have 2 daughters, just you know, why I have these associations) - with a strong artificial fruity fragrance. But for this coffee - in a good way. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe thing is, that it is very difficult to frame the taste notes for this coffee, as it is so diverse and unique. Hence we will let you do your own description. There is no right or wrong. Be open, creative, and share your findings with us. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor us, it is like listening to the Norwegian composer \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eNils Petter Molvær. \u003c\/span\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003e\n\u003cb\u003eExperimental lot\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe goal was to create a different profile through increasing temperature, pressure, and volatility during a naturally occurring fermentation process. The result is bubble gum, tropical, crazy banana profile changing what we know as an Ethiopian profile. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis bag fermentation process in the higher altitudes creates very dense beans. Screen size is small due to the pressure that is created in the bag during fermentation as well as high altitude beans already being smaller originally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe warn you, the coffee produced this way at the Adola Washing Station (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ey\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e have big water treatment ponds. The water gets filtered from pond to pond) .\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003edoes not look pretty, but it tastes great. Rather than handpick the coffee to remove all the less-than-gorgeous beans, they are left in because they give a different dimension to the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBag fermentation. What does it mean?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eProject manager Semeon Abay was very selective on the qualities used for this specific experiment: The cherries come from high altitudes, around 2000 masl, and they are floated and hand-sorted before we begin fermentation \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eat Adola washing station\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. The cherries are then stuffed into \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ered \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003epolypropylene bags \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e(like the ones farmers carry cherries in called polybag) filling them 3\/4 full to not create additional pressure in the bag and to be able to stack them. Then \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ethese bags are stacked in piles of two\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e on top of each other on a pallet (to create airflow under the pallet). \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eEvery 12 hours for five days the bags are rotated \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003efor pressure consistency\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003epH should not go below 3.8). \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eSo the bag on the bottom becomes the bag on the top. By restricting the air circulating the cherries, the development of lactic bacteria is increased, resulting in intense, fruity, and sweet coffees. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n[\/TABS]"}

Ethiopia, Guji | Adola washing station

Processing
Bag fermentation
Harvest
January 2019
Altitude
2000 m
Variety
Local Landraces
Scoring
90.5

Project manager - Semeon Abay

Taste notes - Passionfruit, brownies, dried fruits, jasmine

Ripe coffee cherries are stuffed into bags that are stacked in piles of two on top of each other. Every 12 hours during the next five days, bags are being rotated. This way development of lactic bacteria is increased, resulting in intense, fruity, and sweet coffee.

We process and ship orders several days a week (except on holidays). The coffee from webshop orders is roasted every Monday (except on holidays).
If you have any questions about your order, please contact our customer service via email info@esmilukafiju.lv.
We respond to customer inquiries within 3 hours on all working days, within working hours (9 - 18).

Weight
Quantity
€23,00
Maximum quantity available reached.

We are very excited to have this coffee. When we received this offer for the first time from our old friend Jamie from Nordic Approach - we thought that he was making fun of us, kind of joke (what would be just normal). The coffee beans itself looked very ugly, uneven in size, etc. That is what you could call “ground coffee”, or the leftover. Yes, being honest with you, the coffee beans themselves look kind of bad - this is what you can expect once you open the bag. BUT… As from our experience we had our lessons not to judge by the look or previous bad experiences, or general assumption - you have to give a chance. And it paid off for sure! I never had such a taste profile coffee from Ethiopia!!! Incredible! It has so intense aromas, that it reminds me of kid's perfume. One of those a la “Barbie '' perfumes for little girls (I have 2 daughters, just you know, why I have these associations) - with a strong artificial fruity fragrance. But for this coffee - in a good way. 

The thing is, that it is very difficult to frame the taste notes for this coffee, as it is so diverse and unique. Hence we will let you do your own description. There is no right or wrong. Be open, creative, and share your findings with us. 

For us, it is like listening to the Norwegian composer Nils Petter Molvær.

The goal was to create a different profile through increasing temperature, pressure, and volatility during a naturally occurring fermentation process. The result is bubble gum, tropical, crazy banana profile changing what we know as an Ethiopian profile. 

This bag fermentation process in the higher altitudes creates very dense beans. Screen size is small due to the pressure that is created in the bag during fermentation as well as high altitude beans already being smaller originally.

We warn you, the coffee produced this way at the Adola Washing Station (They have big water treatment ponds. The water gets filtered from pond to pond) .does not look pretty, but it tastes great. Rather than handpick the coffee to remove all the less-than-gorgeous beans, they are left in because they give a different dimension to the coffee.


Bag fermentation. What does it mean?

Project manager Semeon Abay was very selective on the qualities used for this specific experiment: The cherries come from high altitudes, around 2000 masl, and they are floated and hand-sorted before we begin fermentation at Adola washing station. The cherries are then stuffed into red polypropylene bags (like the ones farmers carry cherries in called polybag) filling them 3/4 full to not create additional pressure in the bag and to be able to stack them. Then these bags are stacked in piles of two on top of each other on a pallet (to create airflow under the pallet). Every 12 hours for five days the bags are rotated for pressure consistency (pH should not go below 3.8). So the bag on the bottom becomes the bag on the top. By restricting the air circulating the cherries, the development of lactic bacteria is increased, resulting in intense, fruity, and sweet coffees.