Ethiopia Tade GG Washed Espresso
by Passport Specialty Coffee Roaster: Brisbane Best Specialty ...
Single Originout of stock
Quick Facts
Origin
Ethiopia
Process
Washed
Variety
Heirloom
Altitude
1830 - 1950 masl
Roast Type
espresso
by Passport Specialty Coffee Roaster: Brisbane Best Specialty ...
Origin
Ethiopia
Process
Washed
Variety
Heirloom
Altitude
1830 - 1950 masl
Roast Type
espresso
<p><strong>Ethiopia Tade GG Washed</strong></p> <p><strong>Origin:</strong> Ethiopia</p> <p><strong>Region:</strong> Guji</p> <p><strong>Sub Region:</strong> Shakiso</p> <p><strong>Altitude:</strong> 1830 - 1950 meters above sea level</p> <p><strong>Farm:</strong> Tade GG</p> <p><strong>Owner:</strong> Tesfaye Bekele </p> <p><strong>Variety:</strong> Heirloom</p> <p><strong>Process:</strong> Washed</p> <p><strong>Tasting Notes</strong>: Crisp, clean and complex with notes of berries, jasmine, stone fruit and kiwi.</p> <p>Tade GG (mountain forest farm) is a private farm owned by a gentleman named Tesfaye Bekele. The farm is 221 hectares in area and sits between 1,830 and 1,950 meters above sea level. The general landscape of the farm is characterised by highly sharp and rugged hills, ridges, plateaus, valleys and flats creating stunningly dramatic setting. The regions’ volcanic soil is bursts with nutrients, creating deep red and brown top-layer of soil.</p> <p>Tesfaye Bekele is so passionate about coffee farming that he has traveled extensively throughout Central and South America to visit coffee farms and learn about different cultivating and processing methods. Tesfaye says when you buy his coffee you not only pay him, you pay the community and the environment. Tesfaye uses native heritage trees as shade and a percentage of his land is dedicated Forest and wildlife area. Tesfaye also funds a local school which he built with profits from his farm.</p> <p>At the farm’s washing station cherry is typically pulped with an Agared machine (a pulper that has no mucilage remover). Then, coffee is fermented in tanks and washed in clean water to remove all the mucilage. Parchment dries on raised beds where workers turn the parchment regularly to ensure even drying. Tesfeye has traveled extensively throughout the Americas and has returned inspired by the varying methods in processing coffees. We feel very luck and are absolutely thrilled to get our hands on some of this! </p> <p>At the farm’s washing station cherry is typically pulped with an Agared machine (a pulper that has no mucilage remover). Coffee and its mucilage dry on raised beds where workers turn it regularly to ensure even drying.</p>
This bean is roasted by Passport Specialty Coffee Roaster: Brisbane Best Specialty .... Visit their website to buy direct, or track it in the app to log your shots.